Lemon pie is a timeless American dessert, especially cherished in Southern kitchens. Its bright citrus flavor and smooth, creamy filling have been a comforting classic for generations, often topped with fluffy meringue for an elegant finish. The zesty filling is usually made with fresh lemon juice and zest, thickened with cornstarch or flour, and enriched with egg yolks and butter for a silky texture. Whether served after a hearty Sunday dinner or brought to potlucks, lemon pie is a nostalgic treat that speaks of care, tradition, and home.
Ingredients
- 1 lemon (large , juice and grated rind)
- 1/2 cup sugar
- 1½ tbsp cornstarch
- 1⅛ cups milk
- 1 Pinch of salt
- 2 eggs (yolks only)
- 1 tsp butter
Instructions
Step 1: Prepare the Filling Base
- Combine milk, sugar, salt, and cornstarch in a saucepan.
- Bring to a boil over medium heat, stirring constantly until thickened.
Step 2: Add Flavor & Richness
- Remove from heat.
- Beat the egg yolks separately, then gradually add them to the hot mixture while stirring.
- Add lemon juice, grated lemon rind, and butter.
- Stir until fully combined and smooth.
Step 3: Make Meringue (Optional)
- Use the remaining egg whites to make a meringue topping.
- Beat until stiff peaks form, then spread over the pie before baking until golden.
Tips
- Add 1 teaspoon vanilla extract to the filling for extra depth of flavor.
- For a smoother texture, strain the lemon mixture before pouring into the crust.
- Substitute cornstarch with arrowroot powder for a gluten-free version.
- Use pre-baked pie crust or graham cracker crust for quicker assembly.
- Toast the meringue under the broiler for 30 seconds for an even golden finish.
Transcription of the Original Recipe
Read or copy the transcription
Curt's Mother's Lemon pie 1 large lemon 1/2 cup sugar 1 1/2 tablespoons Cornstarch 1 1/8 cup milk pinch of salt 2 eggs (yolks only) 1 teaspoon butter [unclear] boil milk, sugar, salt and Cornstarch add the well beaten egg yolks, lemon juice, grated lemon rind and butter. use egg whites for meringue
From Transcription to Instructions
We're the folks at Salvaged Recipes, the original directions are delightfully short and even have an unclear word before "boil milk…," so we kept close to that recipe but unpacked the order a bit. The instructions break that single line into a clear first step of heating milk, sugar, salt and cornstarch until thickened, then tell you to beat the yolks separately and add them gradually to the hot mix before stirring in lemon juice, grated rind and butter. We also note the instruction to save the whites for a meringue and explain beating them to stiff peaks and browning the top, so the timing and when each ingredient goes in are easier to follow.
Nutrition
Calories: 290kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 105mgSodium: 95mgPotassium: 95mgFiber: 0.5gSugar: 32gVitamin A: 375IUVitamin C: 10mgCalcium: 35mgIron: 0.4mg
