Mayfield Lemon Pie
A tangy and sweet lemon pie with a creamy filling and fluffy meringue topping, perfect for citrus lovers and suitable for any special occasion or dessert table.
Ingredients
Instructions
- Mix cornstarch and sugar, then add boiling water and stir.
- Cook the mixture until there is no raw starch taste.
- Beat egg yolks and slowly add them to the hot mixture, cooking over low heat until the eggs are cooked.
- Add butter, lemon juice, and grated lemon rind, then cool.
- Pour the filling into a baked pie shell and cover with meringue, ensuring the meringue touches all around the crust.
Tips & Substitutions
To achieve a perfectly smooth filling, make sure to cook the cornstarch mixture thoroughly to eliminate any raw taste. If you're out of fresh lemons, bottled lemon juice can be used as a substitute, but fresh juice yields a brighter flavor. For a richer meringue, consider adding a pinch of cream of tartar to stabilize the egg whites. This pie pairs beautifully with Crisp Fried Onion Rings as a savory side.
Serving Suggestions
Serve the lemon pie chilled for the best flavor, garnished with additional lemon zest or slices for a pop of color. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete meal, consider serving alongside a light salad or as a refreshing dessert after a hearty main course like Stuffed Hawaiian Bread.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from weeping. It will keep well for up to 2 days. If you need to reheat, do so gently in a preheated oven at 325°F for about 10 minutes, covering the meringue with foil to avoid browning.
Nutrition & Diet Analysis (per serving)
Each serving of Mayfield Lemon Pie contains roughly 481 calories, with 4g protein, 25g carbohydrates, and 41g fat.
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 lemon filling ahead of time?
Yes, you can prepare the lemon filling a day in advance. Store it in an airtight container in the refrigerator. When ready to assemble the pie, simply pour the cooled filling into the baked pie shell and top with meringue.
What should I do if my meringue weeps?
Weeping meringue can be caused by excess moisture. To prevent this, ensure that your mixing bowl and beaters are completely dry before whipping the egg whites. Additionally, avoid adding the meringue to the pie while it is still warm; let it cool to room temperature before topping the filling.
How can I tell when the meringue is done?
The meringue is done when it holds stiff peaks and has a glossy finish. If you can turn the bowl upside down without the meringue sliding out, it is ready to spread over the pie. Bake until lightly golden, but watch closely to avoid over-browning.
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).