Old-Fashioned Lemon Meringue Pie
A classic tangy lemon meringue pie featuring a smooth lemon filling topped with fluffy meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Combine 1 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually add milk, stirring until blended.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.
- Remove from heat.
- Beat egg yolks until thick and lemon-colored.
- Gradually stir about 1/4 of hot mixture into yolks; then add to remaining hot mixture, stirring constantly, about 2 or 3 minutes.
- Remove from heat; stir in lemon rind, lemon juice, and butter.
- Pour into the baked pastry shell.
Tips & Substitutions
For a more robust lemon flavor, consider adding an extra tablespoon of lemon juice. If you don’t have cornstarch, you can substitute with all-purpose flour, using double the amount. Ensure to beat egg whites until they form stiff peaks for a perfect meringue. If the meringue starts to weep, try adding a bit more cream of tartar.
Serving Suggestions
Serve slices of lemon meringue pie chilled, garnished with fresh lemon zest or mint leaves for added color. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving alongside a light salad for a refreshing meal, or enjoy it as a sweet finish after main dishes like Golden Cheese Potatoes.
Storage & Reheating
Store leftover lemon meringue pie in the refrigerator, covered loosely with plastic wrap, for up to 2 days. To maintain the meringue's texture, avoid stacking items on top or covering tightly. If you need to reheat, do so in a low-temperature oven (around 300°F) for about 10-15 minutes, watching closely to prevent the meringue from browning.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Lemon Meringue Pie contains roughly 465 calories, with 8g protein, 90g carbohydrates, and 7g fat. It is an excellent source of potassium (30% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1115mg per serving (48% 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
How can I prevent the meringue from shrinking?
To prevent meringue from shrinking, make sure to spread it all the way to the edges of the crust. This seals the filling and reduces the likelihood of weeping. Also, baking the meringue until it’s just slightly golden will help set it properly without overcooking.
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 lemon juice gives a brighter and more vibrant taste that enhances the overall pie experience. Aim for the highest quality bottled option available.
What is the best way to whip egg whites?
For optimal results, ensure your mixing bowl and beaters are completely clean and free of grease. Start whipping the egg whites on low speed, gradually increasing to medium-high until they form stiff peaks. Adding a pinch of salt or cream of tartar can help stabilize the whites.
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).