Mamma'S Lemon Pie
A tangy, sweet lemon pie with a crisp crust, topped with fluffy meringue, perfect for citrus lovers and suitable for any occasion requiring a bright, refreshing dessert.
Ingredients
Instructions
- Prepare the pie crust or use store-bought crust.
- Mix the lemon juice with water in a medium saucepan.
- In a separate bowl, stir together sugar, flour, and salt.
- Pour the lemon water mixture into the saucepan, stirring well.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Pour the lemon filling into the prepared pie shell.
- In a bowl, beat the egg white, cream of tartar, and cold water until stiff peaks form.
- Spoon the meringue onto the lemon filling, covering completely.
- Bake at 375°F until the meringue is golden brown on top.
Tips & Substitutions
For a richer lemon flavor, consider using fresh lemons instead of concentrated juice. If you're out of cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. To avoid a soggy crust, pre-bake the pie crust for 10 minutes before adding the lemon filling. This will help ensure a crispy base. For an alternative dessert, browse more American recipes like Cream Cheese Nut Tarts.
Serving Suggestions
Serve Mamma's Lemon Pie chilled, garnished with thin lemon slices or fresh berries for added color and flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it alongside a cup of tea or coffee for a delightful dessert experience.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered loosely with plastic wrap, for up to three days. If you find the meringue has wept, re-crisp it briefly in a low oven for a few minutes. Avoid freezing the pie, as the meringue can become watery upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Mamma'S Lemon Pie contains roughly 191 calories, with 4g protein, 42g carbohydrates, and 2g fat. It is a good source of vitamin C (19% of the Daily Value), iron (16% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 948mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of citrus for this pie?
Absolutely! While lemon is traditional, you can experiment with limes, oranges, or even a mix of citrus fruits for a unique flavor. Just adjust the sugar according to the sweetness of the fruit you choose.
Why did my meringue weep after baking?
Meringue can weep if there is excess moisture or if it was not baked long enough. Ensure that the egg whites are beaten to stiff peaks, and bake the pie until the meringue is golden brown. Let it cool completely before refrigerating to minimize moisture.
How do I prevent the crust from getting soggy?
To keep the crust from becoming soggy, consider blind baking it before adding the filling. This means pre-baking the crust for about 10 minutes to set it. Using a thicker filling can also help reduce moisture absorption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).