Prize Winner Lemon Pie
A tangy and sweet lemon pie featuring a smooth lemon filling topped with fluffy meringue. Its bright citrus flavor makes it perfect for summer gatherings or as a refreshing dessert. The creamy texture combined with crisp meringue appeals to citrus lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix cornstarch, sugar, and salt thoroughly in a saucepan.
- Add hot water and cook over high heat, stirring constantly, until thick and clear.
- Remove from stove; add beaten egg yolks.
- Return to stove and cook at low heat, stirring constantly for 6 minutes.
- Take off stove and add lemon juice and butter.
- Cool the mixture.
- Pour into a cooled baked pastry shell.
- Top with meringue.
Tips & Substitutions
For a smoother filling, strain the mixture after cooking to eliminate any lumps. If you don't have lemon juice, you can substitute with lime juice for a different flavor. Make sure to use freshly squeezed juice for the best taste. To prevent the meringue from weeping, spread it all the way to the edges of the crust.
Serving Suggestions
This lemon pie is best served chilled, ideally with a dollop of whipped cream on top. Pair it with a cup of herbal tea or a refreshing lemonade. For a delightful dessert spread, consider serving it alongside Easy Macaroons or a slice of White Wonder Cake for added variety.
Storage & Reheating
Store leftover lemon pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, gently warm individual slices in the microwave for about 15 seconds, being careful not to overheat the meringue, which can become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winner Lemon Pie contains roughly 250 calories, with 1g protein, 19g carbohydrates, and 19g fat. Note that it is relatively high in sodium, at 889mg per serving (39% 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 ahead of time?
Yes, you can prepare the filling and bake the pastry shell a day in advance. Just store them separately in the refrigerator until you're ready to assemble. Top with meringue right before serving to maintain its texture.
What can I use instead of meringue?
If you're looking for an alternative to meringue, consider using whipped cream or a vegan topping made from coconut cream. Both options will add a creamy finish to the pie and can be flavored with a hint of vanilla.
How can I avoid a soggy crust?
To prevent a soggy crust, blind bake the pastry shell until lightly golden before adding the filling. This will create a barrier that helps keep the crust crisp, especially if the pie will sit for a while before serving.
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).