My Favorite Lemon Pie
A tangy and sweet lemon pie with a crisp baked shell and fluffy meringue topping, perfect for citrus lovers and special occasions alike.
Ingredients
Instructions
- Combine sugar, flour, and salt in a saucepan.
- In a small bowl, beat egg yolks with water and lemon juice.
- Stir the egg yolk mixture into the sugar mixture.
- Cook over medium heat, stirring constantly until the mixture boils and thickens.
- Remove from heat and stir in margarine.
- Pour the filling into a baked 9-inch pastry shell.
- Spread meringue over the hot filling.
- Bake at 325°F for 25 minutes until meringue is golden.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice instead of bottled. If you're out of margarine, unsalted butter works well as a substitute. To prevent a weeping meringue, ensure the filling is hot when spreading the meringue on top, and avoid over-beating the egg whites. This pie pairs beautifully with Quick Skillet Squash Medley.
Serving Suggestions
Serve chilled, and consider garnishing with lemon zest or fresh berries for a pop of color. This pie is delightful on its own or alongside a scoop of vanilla ice cream. For a complete meal, pair it with savory dishes like Maple Cheese And Fruit to balance the sweetness of the pie.
Storage & Reheating
Store any leftover lemon pie in the refrigerator, covered loosely with foil or plastic wrap. This will help maintain the meringue's texture. Consume within 2-3 days for the best flavor and texture. 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 My Favorite Lemon Pie contains roughly 413 calories, with 10g protein, 54g carbohydrates, and 18g fat. It is a good source of protein (19% of the Daily Value), iron (19% of the Daily Value), and vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 1044mg per serving (45% 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 whole eggs instead of egg yolks?
Using whole eggs is not recommended for this recipe as it will alter the texture of the filling. Egg yolks create a creamy consistency, while egg whites would make the filling too light and airy.
How can I make the meringue less prone to weeping?
To reduce the likelihood of a weeping meringue, ensure your filling is hot when you spread the meringue on top. Additionally, avoid over-beating the egg whites and add a teaspoon of cornstarch to stabilize the meringue.
What can I do if my meringue doesn't brown?
If your meringue isn't browning during baking, try increasing the temperature slightly or using a kitchen torch to caramelize the top gently. Just be careful to avoid burning the meringue.
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).