Old Fashioned Lemon Cream Pie
Ingredients
- 2 cups whole milk or 1 cup whole milk and 1 cup evaporated milk
- 1 cup granulated sugar
- 3 tablespoon cornstarch
- 3 tablespoon flour
- 2 eggs yolks (reserve the egg whites for meringue)
- 2 lemons juiced or 1/2 cup lemon juice (adding a 1/2 teaspoon of lemon extract enhances the flavor)
- Meringue
- 2 egg whites
- 3 tbsp sugar (or 4 tbsp powdered sugar)
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla
Step-by-Step Instructions
- Prepare and bake a 9" pie crust according to recipe directions. Set aside to cool slightly.
- In a saucepan, heat the milk to just before boiling (when you see small bubbles forming around the edges). Set aside.
- In a separate pan, combine the sugar, cornstarch, flour and mix really well. Add the egg yolks and mix thoroughly until smooth.
- Stirring constantly, gradually add the heated milk and boil until thick, about 10-12 minutes. The mixture should coat the back of a spoon.
- Remove from heat and let cool completely, about 15-20 minutes. Once cool add the lemon juice and blend well.
- Pour into the baked pie shell and top with meringue or grated lemon rind and garnish with lemon peel.
- For the meringue - Preheat oven to 350 degrees.
- Whip egg whites until frothy, about 1-2 minutes.
- Add the cream of tartar. Whip until stiff and not dry and until the mixture stands in peaks, about 3-4 minutes. The peaks will lean over slightly when the beaters are removed.
- Add (half a teaspoon at a time) either the granulated sugar or the powdered sugar. Then add the vanilla. Continue mixing but do not overbeat.
- Spread the meringue over the lemon filling, making sure to seal the edges to the crust. Bake until lightly brown 10 to 15 minutes depending on the thickness of the meringue. It is recommended that since the crust is already baked, to use aluminum foil collar or a pie crust shield to prevent over-browning.
- Set aside to cool, then chill pie in refrigerator for at least 2 hours before serving.
Common Problems and Solutions
Q: Why is my meringue weeping or getting watery?
A: Make sure the filling is completely cool before adding the meringue, and seal the meringue all the way to the crust edges. Also avoid overbeating the egg whites - stop when peaks form but are still glossy, not dry.
Q: How do I know when the filling is thick enough?
A: The filling should coat the back of a spoon and hold its shape. If you run your finger through it on the spoon, it should leave a clear line. This usually takes 10-12 minutes of constant stirring after it comes to a boil.
Q: Can I make this pie ahead of time?
A: Yes, but meringue-topped pies are best served within 24 hours. The meringue can start to break down after that. You can make the filling a day ahead and add the meringue just before baking and serving.
Tips and Techniques
For the best meringue, make sure your bowl and beaters are completely clean and free of any grease - even a tiny bit can prevent the egg whites from whipping properly. Adding the sugar gradually helps create a stable, glossy meringue that won’t weep.
Ingredient Substitutions
- whole milk: half-and-half or 2% milk
- fresh lemon juice: bottled lemon juice
- meringue topping: whipped cream
Equipment Needed
- Heavy-bottomed saucepan (prevents scorching the custard)
- Electric mixer or whisk (for beating egg whites)
- Pie crust shield or aluminum foil (to protect crust edges during meringue baking)
- Candy or instant-read thermometer (optional, for checking milk temperature)
Historical Context
Lemon cream pies became popular in the American South when lemons became more widely available in the late 1800s. The custard-style filling with meringue topping became a church social and Sunday dinner favorite throughout the region.