Southern Lemon Pie
A tangy and sweet lemon pie featuring a creamy filling with fresh lemon juice, topped with meringue or graham cracker crumbs, perfect for summer gatherings or family desserts.
Ingredients
Instructions
- Bake the graham cracker pie shell and let it cool.
- In a bowl, mix the sweetened condensed milk with the egg yellows.
- Squeeze fresh lemon juice into the milk and egg mixture and stir well.
- Pour the filling into the cooled pie shell.
- Either sprinkle graham cracker crumbs on top or make meringue from the egg whites and form peaks.
- Bake the pie until the meringue is lightly browned.
- Allow the pie to cool in a cool, dry place before serving.
Tips & Substitutions
For a richer flavor, you can substitute lime juice for part of the lemon juice. If you prefer a lighter option, consider using a low-fat graham cracker crust. When mixing, ensure the egg yolks are well blended with the sweetened condensed milk to avoid lumps. For a unique twist, try adding a teaspoon of vanilla extract to the filling for added depth.
Serving Suggestions
Serve the pie chilled, garnished with lemon zest or thin lemon slices for a pop of color. It pairs beautifully with fresh berries or a dollop of whipped cream. For an even more delightful experience, consider serving alongside a scoop of vanilla ice cream or a slice of Light-And-Easy Cheesecake for a dessert spread.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to three days. If the meringue starts to weep, you can gently reheat individual slices in the microwave for about 10-15 seconds to refresh its texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Lemon Pie contains roughly 378 calories, with 6g protein, 70g carbohydrates, and 9g fat. It is a good source of vitamin C (19% of the Daily Value), calcium (17% of the Daily Value), and iron (16% 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 a store-bought lemon pie filling instead of making my own?
While using a store-bought lemon filling can save time, it may alter the flavor and texture of your pie. Making your own filling allows for a fresher taste and the ability to adjust sweetness and acidity to your preference.
What should I do if my meringue weeps?
If your meringue begins to weep, ensure it is made with fresh egg whites and that no fat is present in the bowl. To fix weeping, you can re-bake the pie briefly at a low temperature or serve it immediately after baking to minimize the problem.
Can I freeze Southern Lemon Pie?
It's not recommended to freeze the pie as the meringue can become soggy upon thawing. However, you can freeze just the crust and fill it fresh when ready to serve. Alternatively, store leftover pie in the fridge for best results.
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).