Uncooked Lemon Pie Filling
A tangy and sweet lemon pie with a crunchy graham cracker crust, topped with fluffy meringue, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Combine sweetened condensed milk, egg yolks, and lemon juice and rind, then beat until well mixed.
- Pour the lemon mixture into the graham cracker crust.
- Make a meringue with 3 egg whites and spread it over the lemon filling.
- Sprinkle graham cracker crumbs on top of the meringue.
- Bake at 325°F for 10 minutes until the meringue is browned.
Tips & Substitutions
For a richer filling, consider using fresh lemon juice instead of bottled. You can also substitute the sweetened condensed milk with a homemade version using milk and sugar if preferred. To stabilize your meringue, add a pinch of cream of tartar to the egg whites. Ensure your bowl is clean and free from grease for the best meringue results.
Serving Suggestions
Serve chilled for a refreshing dessert, and consider pairing it with fresh berries or whipped cream for added flavor and texture. This pie can be a delightful ending to a summer meal or holiday gathering. It also pairs beautifully with Arizona Bittinger'S Thanksgiving Fruit Cake With Lola Schoppert'S for a festive dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the meringue starts to weep, it's best to eat it sooner rather than later. Reheat in the oven at a low temperature briefly if desired, but meringue is best served fresh for texture.
Nutrition & Diet Analysis (per serving)
Each serving of Uncooked Lemon Pie Filling contains roughly 403 calories, with 9g protein, 42g carbohydrates, and 22g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein.
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 in advance?
Yes, you can make the pie a day ahead of time. Just keep it refrigerated until serving. However, it's best to add the meringue shortly before serving to maintain its texture and prevent it from becoming soggy.
What can I use instead of egg yolks?
If you're looking for an egg-free option, try using silken tofu blended until smooth as a substitute for egg yolks. It will help create a creamy texture while still holding the filling together.
How do I prevent the meringue from weeping?
To prevent weeping, ensure that your meringue is mixed to stiff peaks and applied to the lemon filling while it's still warm. Also, spreading the meringue all the way to the crust edge helps seal the filling, reducing moisture exposure.
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).