Terry'S Tart Lemon Pie
A creamy lemon tart with a luscious lemon flavor, topped with fluffy meringue, perfect for citrus lovers and suitable for a refreshing dessert after any meal.
Ingredients
Instructions
- Mix the condensed milk, sour cream, and condensed lemon juice together.
- Pour the mixture into a graham cracker crust.
- Bake at 350°F for 20 minutes until the filling is firm.
- Top with meringue and chill before serving.
Tips & Substitutions
To achieve a perfectly smooth filling, make sure to mix the condensed milk, sour cream, and lemon juice thoroughly until no lumps remain. If desired, you can substitute the condensed lemon juice with freshly squeezed lemon juice for a brighter flavor. For a twist, consider adding a teaspoon of lemon zest for extra zing. Ensure your graham cracker crust is pre-baked for the best texture.
Serving Suggestions
Serve this tart lemon pie chilled for a refreshing dessert. It pairs beautifully with Jane'S Lime-Pear Jello Salad for a light meal. For an extra indulgence, drizzle with Thick Hot Fudge Sauce before serving. Garnish with fresh berries or mint leaves for a pop of color and flavor.
Storage & Reheating
Store leftover lemon pie in an airtight container in the refrigerator for up to 3 days. If you have topped the pie with meringue, it’s best to consume it within a day to prevent the meringue from weeping. Reheat gently in the oven at a low temperature if you prefer it warm, but it’s delightful chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Terry'S Tart Lemon Pie contains roughly 370 calories, with 10g protein, 65g carbohydrates, and 9g fat. It is an excellent source of calcium (27% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin A and potassium.
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 lemon pie ahead of time?
Yes, you can prepare this lemon pie a day in advance. Just cover it well with plastic wrap and refrigerate. This allows the flavors to meld beautifully. However, add the meringue right before serving to keep it fresh and fluffy.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with plain Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, you can use crème fraîche or even buttermilk in a pinch, though it may slightly alter the consistency.
How do I prevent the meringue from shrinking?
To prevent meringue from shrinking, make sure to spread it all the way to the edges of the pie crust to seal it. Additionally, bake it until it’s firm and lightly browned, which helps stabilize it. Allow the pie to cool gradually to avoid drastic temperature changes.
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).