Virginia Scanlon'S Lemon Meringue Pie Supreme
A luscious lemon meringue pie with a tangy lemon filling and fluffy meringue topping, perfect for citrus lovers and special occasions requiring a classic, sweet dessert.
Ingredients
Instructions
- Mix cornstarch, flour, 1 cup sugar, and salt together in a saucepan.
- Stir in boiling water and cook over medium heat, stirring constantly until the mixture boils.
- Reduce heat to low and cook for 10 minutes, stirring occasionally.
- Remove from heat and stir a small amount of hot mixture into beaten egg yolks.
- Stir well and return to the mixture in the saucepan.
- Cook for an additional 2 to 3 minutes, stirring constantly.
- Add butter, lemon juice, and lemon rind and stir well.
- Cool the filling, covered, to room temperature before pouring into the baked pastry shell.
Tips & Substitutions
To ensure a smooth filling, whisk the egg yolks thoroughly before tempering them with the hot mixture. If you prefer a sweeter pie, you can increase the sugar slightly. For a gluten-free option, substitute the flour with cornstarch for thickening. Be careful not to overcook the meringue to avoid it becoming tough, and consider pairing this pie with a side of Cheese Fruit Dip for a delightful contrast.
Serving Suggestions
Serve the pie chilled, garnished with additional lemon zest or fresh berries for a pop of color. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete meal, consider serving it alongside a light salad or a refreshing fruit platter.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap or foil to prevent the meringue from becoming soggy. It’s best enjoyed within 1-2 days for optimal freshness. If reheating, place slices in a preheated oven at 300°F for about 10 minutes, ensuring the meringue stays fluffy.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Scanlon'S Lemon Meringue Pie Supreme contains roughly 321 calories, with 13g protein, 23g carbohydrates, and 19g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1013mg per serving (44% 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 bottled lemon juice instead of fresh?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Just ensure it is 100% lemon juice without additives for the best results. The zest will also add essential oils, so try to include that for added citrus brightness.
How do I prevent the meringue from weeping?
To prevent weeping, ensure the filling is hot when you spread the meringue on top. Seal the edges well to avoid moisture escaping. Additionally, store the pie in the refrigerator as soon as possible after it cools to maintain texture and prevent condensation.
What can I do if my meringue doesn't hold peaks?
If your meringue doesn't hold peaks, it may be due to grease on the mixing bowl or beaters. Ensure they are clean and free of any fat. Also, make sure the egg whites are at room temperature before whipping, as this can help achieve a better volume and stability.
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).