Old Time Lemon Cream Pie
A zesty lemon cream pie with a smooth filling and fluffy meringue topping, perfect for citrus lovers and special occasions seeking a classic, tangy dessert.
Ingredients
Instructions
- Mix sugar, cornstarch, and salt in a saucepan.
- Gradually add milk, stirring until smooth, then cook over low heat, stirring constantly, until thickened, about 10 minutes.
- Stir a small amount of hot mixture into beaten egg yolks, then combine with remaining hot mixture.
- Continue cooking, stirring constantly, for about 5 minutes.
- Pour the hot filling into an unbaked pie shell.
- Prepare meringue with egg whites and spread over the filling.
- Bake the pie until the meringue is golden brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of vanilla extract to the filling. If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder. Make sure the pie shell is fully cooled before adding the filling to prevent sogginess. Using organic lemons can enhance the lemon flavor in this Old Time Lemon Cream Pie.
Serving Suggestions
Serve the pie chilled, garnished with fresh lemon slices or a dollop of whipped cream for added indulgence. It pairs beautifully with a refreshing glass of iced tea or lemonade. For a delightful contrast, consider serving alongside a small scoop of vanilla ice cream. This dessert complements any summer gathering or picnic.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap and refrigerate for up to 3 days. If the meringue starts to weep or become soggy, it’s best consumed within the first 24 hours. Reheat by placing individual slices in the oven at a low temperature just until warm, being careful not to cook the meringue further.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Lemon Cream Pie contains roughly 436 calories, with 12g protein, 66g carbohydrates, and 14g fat. It is an excellent source of protein (23% of the Daily Value) and iron (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1035mg 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 make this pie in advance?
Yes, you can prepare the filling a day ahead and store it in the fridge. However, it's best to add the meringue just before baking to ensure it stays fluffy and doesn't weep. The pie can be fully assembled a few hours ahead of serving as well.
What can I substitute for the egg yolks?
If you're looking for a vegan alternative, you can use a commercial egg replacer or a mixture of 1 tablespoon of cornstarch with 3 tablespoons of water per yolk. Keep in mind that this may slightly alter the texture and richness of the filling.
How do I prevent the meringue from weeping?
To minimize weeping, make sure the filling is hot when you spread the meringue on top, as this helps create a seal. Additionally, avoid overbeating the egg whites and bake the pie just until the meringue is golden brown to maintain its structure.
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).