Lemon Meringue Pie

Photo Credit: The Southern Lady Cooks

Lemon Meringue Pie is my absolutely favorite pie. We had it often as children growing up where I learned to love the lemony flavor and the foamy topping, but it was only as an adult that I discovered how much better this pie tastes when you use real lemons in it. This recipe follows the classic style of preparing the custard from scratch and then adding it to the pie shell.In this recipe, the shell is pre-made, but if you are feeling adventurous, make your own and super impress your family.With all the lemon, this pie adds a good bit of vitamin C to the dish, always a nice surprise when making something so decadent. The eggs contribute protein.

This dish will surprise you with how easy it is to pull together. Aspiring bakers that want to learn how to use lemon and orange in recipes can start here. Some recipes use Meyer lemons in the pie.Meyer lemons are native to China, although they are also grown to some degree in California. They are believed to be a cross of a lemon and either a mandarin or regular orange. The flavor of this fabulous fruit is much softer and contains a definitive strain of orange throughout. It makes a fantastic pie, and if it is possible, might be even better than classic lemon (but you decide). This fruit is exactly interchangeable with regular lemons. It is sometimes only available seasonally, and does cost more than regular lemons.

This recipe gives the meringue classic as well. Consider doubling the meringue. It is just so much fun to make a pie that is four inches deep in meringue. Plus the texture of the foamy stuff is just wonderful to bite into.This pie is not difficult to make, is inexpensive and always gets rave reviews from family and friends. Why not try it out on your family today?Find out how to make this recipe and many others at the website, The Southern Lady Cooks, by following the link below.

Nutrition Facts for: Lemon Meringue Pie From The Southern Lady Cooks
Ingredients: Pie crust, sugar, cornstarch, salt, lemon juice, lemon zest, eggs, butter, water, vanilla.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per Serving: Calories 273, Calories from Fat 94, Total Fat 10.5g 16%, Saturated Fat 3.5g 17%, Cholesterol 112mg 37%, Sodium 222mg 9%, Potassium 76mg 2%, Carbohydrates 41.6g 14%, Dietary Fiber 0.3g 1%, Sugars 29.3g, Protein 4.0g, Vitamin A 4%, Vitamin C 12%, Calcium 2%, Iron 4%

Learn MORE / Get RECIPE at The Southern Lady Cooks

To help with slow website load, we have put all photos for this article here: View photo gallery.

Privacy Policy