Mom'S Lemon Meringue Pie
A classic tangy lemon meringue pie featuring a crisp crust, zesty lemon filling, and fluffy meringue topping, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Combine cornstarch, sugar, and salt in a saucepan.
- Add boiling water and cook until thick, stirring constantly.
- Cook over low heat for about 10 minutes, stirring occasionally.
- Beat egg yolks slightly and add a little hot mixture to temper.
- Stir the egg yolk mixture into the saucepan.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and stir in lemon juice, oleo, and grated lemon rind.
- Cool to room temperature without stirring.
- Pour filling into a baked pie shell.
- Top with meringue and bake until golden.
Tips & Substitutions
For a smoother filling, ensure the cornstarch is completely dissolved before adding the boiling water. If you're out of oleo, unsalted butter works well as a substitute. To prevent the meringue from weeping, spread it all the way to the crust's edges. If you have extra egg whites, consider making Ranger Joe Cookies for a sweet treat!
Serving Suggestions
Serve this pie chilled, garnished with fresh lemon slices or mint for added color. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider it a delightful end to a meal featuring savory dishes like Green Beans In Mushroom Sauce or American recipes.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap to prevent the meringue from becoming rubbery. It's best eaten within 2-3 days for optimal freshness. If reheating is necessary, do so gently in a low oven to avoid compromising the meringue's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Lemon Meringue Pie contains roughly 340 calories, with 6g protein, 70g carbohydrates, and 5g fat. It is a good source of vitamin C (19% of the Daily Value), protein (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1061mg per serving (46% 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
What should I do if my meringue weeps?
To prevent weeping, make sure to spread the meringue all the way to the edges of the pie crust, sealing it off from air. Also, bake the meringue at a low temperature until golden and dry, and avoid refrigerating it too soon after baking.
Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance. Store it in an airtight container in the refrigerator. Just make sure to cool it completely before transferring it. Assemble the pie with meringue and bake it fresh for serving.
How can I tell when the pie is done baking?
The pie is done when the meringue is golden brown and the filling is set. Take care not to overbake the meringue, as it can become tough. A slight jiggle in the filling indicates it will firm up as it cools.
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).