My Old Lemon Pie(Fifty-Five Years Old)
A classic tangy lemon pie with a crisp meringue topping, combining bright citrus flavor with a sweet, airy finish, perfect for family gatherings or afternoon tea.
Ingredients
Instructions
- Bring boiling water and sugar to a boil in a saucepan.
- Add cornstarch moistened with water, stirring constantly as you incorporate it.
- Return to the heat and cook for 3 minutes until thickened.
- Add egg yolks, salt, lemon juice, and lemon rind, stirring continuously.
- Allow the filling to cool slightly before pouring into the prepared pie shell.
- Cover the filling with well-beaten meringue made with 2 tablespoons of additional sugar.
- Bake in a preheated oven until the meringue is lightly browned.
Tips & Substitutions
For a smoother filling, strain the mixture before pouring it into the pie shell to remove any lumps. If you want to reduce sugar, consider using a natural sweetener like honey, although it may alter the flavor slightly. Make sure to beat the meringue until stiff peaks form for a perfect topping. For a twist, try adding a hint of vanilla extract to the filling for depth.
Serving Suggestions
This lemon pie is delightful on its own or served with a dollop of whipped cream for added richness. Pair it with a light salad or fresh fruit for a refreshing contrast. It also pairs beautifully with Cheese Dip For Vegetables for a delightful appetizer spread at a gathering.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It can be kept for up to 2-3 days. To enjoy it again, simply serve chilled, as reheating meringue can lead to a less desirable texture.
Nutrition & Diet Analysis (per serving)
Each serving of My Old Lemon Pie(Fifty-Five Years Old) contains roughly 239 calories, with 6g protein, 44g carbohydrates, and 5g fat. It is a good source of vitamin C (17% of the Daily Value), protein (12% of the Daily Value), and iron (11% 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 store-bought meringue for this recipe?
Yes, you can use store-bought meringue to save time, but homemade meringue tends to have a better texture and flavor. If using store-bought, ensure it's spread evenly over the filling to achieve a good bake.
What can I use instead of cornstarch?
If you don't have cornstarch, you can use an equal amount of tapioca starch or arrowroot powder as a thickener. Just remember that different thickeners may yield slightly different textures.
How can I make the pie more tangy?
To enhance the tanginess of the pie, consider increasing the lemon juice by an extra tablespoon or two. You can also add a bit of lemon zest for additional flavor and aroma.
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).