Thelma Biltz'S Lemon Meringue Pie
A tangy and sweet lemon meringue pie featuring a crisp baked crust, luscious lemon filling, and fluffy golden meringue topping perfect for dessert gatherings.
Ingredients
Instructions
- Combine cornstarch with cold water in a small bowl.
- Add the mixture to 1 1/4 cups water and sugar in a saucepan.
- Cook, stirring constantly, for 2 minutes or until it comes to a boil.
- Gradually add a small amount of the hot mixture to slightly beaten egg yolks.
- Return the egg yolk mixture to the hot mixture and cook about 5 to 8 minutes until thickened.
- Remove from heat and add butter, grated lemon rind, lemon juice, and milk. Mix well.
- Pour the lemon filling into the baked pie shell.
- Beat egg whites with 1 to 2 tablespoons of sugar until stiff peaks form.
- Spread the meringue over the lemon filling, ensuring it touches the crust at the edges.
- Bake at 350°F (175°C) for 12 to 15 minutes or until the points of the meringue are golden brown.
Tips & Substitutions
For a silkier lemon filling, ensure you temper the egg yolks by gradually adding the hot mixture to them. If you're out of cornstarch, you can use flour as a thickening agent, but it may alter the texture slightly. To enhance the lemon flavor, consider adding a bit more grated lemon rind. For those looking for a crust alternative, a graham cracker crust can be a delightful twist.
Serving Suggestions
Serve the lemon meringue pie chilled for the best flavor, and consider topping each slice with fresh berries for added color and taste. It pairs beautifully with Raisin Honey Bread Pudding for a delightful dessert spread. A dollop of whipped cream can also enhance the presentation and flavor.
Storage & Reheating
Store leftover lemon meringue pie in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. To maintain the meringue's texture, avoid pressing the wrap directly onto the meringue. Reheat slices gently in the oven at a low temperature to avoid melting the meringue too quickly.
Nutrition & Diet Analysis (per serving)
Each serving of Thelma Biltz'S Lemon Meringue Pie contains roughly 423 calories, with 17g protein, 23g carbohydrates, and 29g fat. It is an excellent source of protein (35% of the Daily Value), and a good source of iron and vitamin C. 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 lemon filling in advance?
Yes, you can prepare the lemon filling ahead of time. Allow it to cool completely before placing it in the pie shell. Store it in the refrigerator for up to 2 days. Just be sure to add the meringue layer right before baking to maintain its fluffy texture.
What can I do if my meringue weeps?
Weeping meringue can occur due to excess humidity or undercooking. To prevent this, ensure your egg whites are beaten to stiff peaks and try baking the pie immediately after spreading the meringue. Also, make sure your pie filling is hot when you add the meringue to create a better seal.
Can I use a store-bought pie crust?
Absolutely! A store-bought pie crust can save time and still yield a delicious lemon meringue pie. Just make sure to follow the package instructions for pre-baking the crust to ensure it holds up well against the filling.
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).