Old Time Lemon Meringue Pie(Club Member: Clint Hudson)
Old Time Lemon Meringue Pie offers a tangy lemon filling topped with fluffy meringue, perfect for gatherings and those craving classic, nostalgic desserts.
Ingredients
Instructions
- In a saucepan, combine sugar, flour, cornstarch, and salt.
- Stir in water and cook over medium heat until thickened and clear.
- Add a little hot mixture to beaten egg yolks, then return all to the hot mixture.
- Cook for 1 minute more, stirring constantly.
- Remove from heat and blend in butter, grated lemon peel, and lemon juice.
- Pour the filling into the baked pie shell.
- Beat egg whites until soft peaks form.
- Gradually add sugar and beat until stiff peaks form.
- Spread the meringue over the hot filling.
- Bake at 425°F (220°C) for 5 minutes or until the meringue is brown.
Tips & Substitutions
For a richer flavor, consider using fresh lemon juice instead of bottled. You can substitute part of the sugar with a sugar alternative like stevia for a lighter version. Ensure your egg whites are at room temperature for better meringue stability. If your meringue weeps, it may be due to humidity; try adding a bit of cornstarch to the meringue mixture to combat this.
Serving Suggestions
Serve slices of this delightful pie with a dollop of whipped cream for added creaminess. It pairs beautifully with My Best Chocolate Chip Cookies for a dessert platter. A light, refreshing herbal tea complements the tartness of the lemon, making it a perfect finish to any meal.
Storage & Reheating
Store leftover pie in the refrigerator, loosely covered, to maintain the meringue's texture. It’s best consumed within a day or two, as the meringue can start to weep and lose its structure. For reheating, enjoy it cold or let it sit at room temperature for a short while before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Lemon Meringue Pie(Club Member: Clint Hudson) contains roughly 482 calories, with 10g protein, 55g carbohydrates, and 24g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 the pie filling ahead of time?
Yes, you can prepare the lemon filling a day in advance. Once cooked, allow it to cool and store it in the refrigerator until you’re ready to assemble the pie. Just be sure to cover it well to prevent a film from forming on top.
Why did my meringue weep or shrink?
Meringue can weep due to excess moisture or if it's not cooked long enough. To prevent this, ensure your egg whites are free from yolk and whip them to stiff peaks. Adding cornstarch can also help stabilize the meringue and prevent weeping.
Can I use a different type of pie crust?
Absolutely! While a traditional baked pie shell works best, you can use a graham cracker crust for a different flavor or even a gluten-free crust if needed. Just make sure to adjust the baking time according to the crust you choose.
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).