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–+ servings
Lemon Cream Pie
Lemon Cream Pie is a bright, tangy dessert that captures the fresh flavor of citrus with a smooth, creamy filling and a soft meringue topping. Popularized in mid-20th century American kitchens, this pie was a favorite for spring and summer gatherings. The balance of tart lemon juice, rich sweetened condensed milk, and fluffy meringue makes it a refreshing treat that feels both comforting and elegant.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 315 kcal

Ingredients
  

  • ¾ cup sugar
  • 1¾ cups water
  • 1 tsp salt
  • 3 tbsp cornstarch
  • 2 eggs
  • 2 tbsp flour
  • 1 Grated rind of 1 lemon (grated rind of and juice of)
  • 1 baked pie shell (9-inch)
  • 2 egg whites
  • 4 tbsp sugar
  • ¼ tsp baking powder

Instructions
 

Step 1: Prepare the Base

  • Bring water to a boil.
  • Mix sugar, salt, cornstarch, and flour in the top of a double boiler.
  • Gradually add the boiling water while stirring constantly.
  • Cook and stir until thickened (about 10 minutes).

Step 2: Add Eggs

  • Remove from heat.
  • Add lightly beaten egg yolks slowly, stirring constantly.
  • Return to the heat and cook 4 more minutes.

Step 3: Add Lemon Flavoring

  • Remove from heat.
  • Add grated lemon rind and lemon juice.
  • Stir well.

Step 4: Assemble the Pie

  • Pour lemon filling into a cooled, baked pie shell.

Step 5: Make the Meringue

  • Beat egg whites until stiff.
  • Gradually add 4 tbsp sugar and ¼ tsp baking powder.
  • Continue beating until glossy peaks form.

Step 6: Finish and Bake

  • Spread meringue over the lemon filling.
  • Bake in a hot oven until meringue is lightly browned (about 5–7 minutes at 400°F).

Tips

  • Chill the filled pie for 2 to 3 hours to ensure clean slices.
  • Add 1 to 2 teaspoons of lemon zest for a stronger citrus punch.
  • Use a graham cracker crust for a sweeter, softer variation.
  • Add a pinch of cream of tartar to strengthen the meringue.
  • Whip egg whites to glossy stiff peaks for best topping texture.
  • Toast the meringue under a broiler for a deeper caramelized color.
  • Substitute part of the water with milk for a creamier custard.
  • For a firmer filling, increase cornstarch by ½ tablespoon.
  • Serve with fresh berries to balance the sweetness.

Nutrition

Calories: 315kcalCarbohydrates: 54gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 56mgSodium: 233mgPotassium: 102mgFiber: 1gSugar: 34gVitamin A: 85IUVitamin C: 10mgCalcium: 37mgIron: 1mg
Keyword citrus dessert, classic dessert, homemade pie, lemon pie, meringue, retro baking, vintage recipe
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