Mary'S Best Lemon Pie
A fluffy, tangy lemon meringue pie with a crisp shell and creamy filling, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Sift together 1 cup of sugar and the cream of tartar. Beat egg whites until stiff.
- Slowly fold in the sugar mixture and beat until well blended.
- Butter the bottom and sides of a 9-inch pie plate.
- Scrape the meringue mixture into the pie plate, building it up around the edges to create a shell.
- Place in a preheated 275°F oven and bake for 1 hour.
- Remove from the oven and place on a rack to cool.
Tips & Substitutions
For a successful meringue, ensure your mixing bowl and utensils are completely grease-free, as any fat can prevent the egg whites from whipping properly. You can substitute lemon juice with lime juice for a different flavor profile. If you prefer a less sweet pie, reduce the sugar by about 1/4 cup without affecting the meringue's stability.
Serving Suggestions
Serve Mary’s Best Lemon Pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For added flavor, consider serving it alongside a slice of Irene's Pound Cake for a delightful dessert spread.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container. It’s best consumed within 2-3 days for optimal texture, as the meringue can begin to weep. If you need to reheat, do so gently in a low oven to avoid melting the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Best Lemon Pie contains roughly 342 calories, with 2g protein, 50g carbohydrates, and 15g fat. It is an excellent source of potassium (106% of the Daily Value), and a good source of vitamin C and iron.
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 make the meringue in advance?
It's best to prepare the meringue just before baking to ensure it retains its volume and texture. If you must make it ahead, store it in an airtight container and assemble the pie just before baking to avoid weeping.
What if my meringue shrinks after baking?
Meringue can shrink if it is overcooked or if the oven temperature is too high. To prevent this, bake at the recommended low temperature and allow the pie to cool gradually in the oven with the door ajar.
Can I use a different type of pie crust?
While this recipe features a meringue shell, you can use a pre-baked pie crust if you prefer a traditional base. A graham cracker crust or a flaky pastry crust works well, just ensure it complements the lemon flavor.
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).