My Lemon Pie
A tangy and sweet lemon pie featuring bright lemon flavors with a smooth filling, perfect for citrus lovers and suitable for both casual and special occasions.
Ingredients
Instructions
- Mix together the grated lemon peel, lemon juice, flour, and melted oleo.
- Beat until smooth.
- Add milk, sugar, and egg yolks; continue blending until well combined.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold the egg whites into the lemon mixture gently.
- Pour the mixture into the prepared crust.
- Bake for 40 to 50 minutes at 325°F.
- Serve chilled and refrigerate up to 2 days.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to the egg whites before beating for extra stability. If you don't have oleo, unsalted butter can be used as a substitute. Make sure your ingredients are at room temperature for the best results, especially the egg whites, as this helps achieve better volume when beaten.
Serving Suggestions
Serve the lemon pie chilled for a refreshing dessert. It pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar on top. For a delightful contrast, consider serving it alongside Trish'S Cucumber Tea Sandwiches for a light meal, or enjoy it with a cup of tea or coffee.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To enjoy the pie again, you can serve it cold straight from the fridge. If you prefer it at room temperature, let it sit out for about 30 minutes before serving to soften slightly.
Nutrition & Diet Analysis (per serving)
Each serving of My Lemon Pie contains roughly 320 calories, with 7g protein, 60g carbohydrates, and 6g fat. It is an excellent source of iron (26% of the Daily Value), and a good source of protein and calcium.
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 bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. However, fresh juice will give you a more vibrant and natural taste that enhances the lemon pie's overall flavor profile.
What type of crust works best for this lemon pie?
A classic pie crust, whether homemade or store-bought, works best for this lemon pie. For a twist, you could use a graham cracker crust for added texture and a hint of sweetness that complements the tart lemon filling.
How do I know when the pie is done baking?
The lemon pie is done baking when the filling is set and a toothpick inserted in the center comes out clean. It should have a slight jiggle; overbaking can lead to a dry texture. Keep an eye on it during the last 10 minutes of baking for the best results.
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).