Old Fashioned Lemon Pie Recipe

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Most Helpful Positive Review

Dec 24, 2007

Unlike the chiffon pies that so many enjoy, I find this one not as tart. This is like the one on the side of a major selling cornstarch, but, since I buy generic, I was glad to find it on the web. I did not use the double boiler but cooked it over a low heat. For those that had a runny mixture, you didn't cook it long enough. Stir constantly and when it starts to "boil" like a "lava" bed, it will be thick enough to pour. The meringue also takes a long time to whip, so it is best to use an electric mixer. Also, egg whites whip better into meringue when they are at room temperature.

—Deludebar

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Most Helpful Critical Review

Oct 16, 2003

Where did I go wrong?!?!? I followed the recipe to a 'T' and my lemon filling did not thicken as directed. So I ended up with lemom liquid:-( I'd like to try this recipe again-any advice from my fellow chefs?

—Nicole C.

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37 Ratings

Aug 04, 2003

This is the best lemon pie recipe I've tasted!!! I registered here just to leave this review. I didnt have lemon zest but I added a few drops of lemon extract. Also, I dont have a double boiler but it cooks fine in a pan if you stir continually and watch the temperature. YUM!! Thank you for adding it!!

—MOUNTAINMAMMY

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Dec 07, 2003

I liked the freshness of the ingredients used in this recipe! I did alter the proportions of sugar to lemon and lemon rind, so as to create a filling which had a more lemon-y flavor to it. I added more lemon juice and less sugar. Otherwise, it's good recipe! :-)

—EMANDEMS

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Oct 09, 2002

This pie turned out beautifully and was delicious.

—YLA

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Dec 11, 2002

This is the BEST Lemon Pie recipe I have ever used. I have used the recipe several times, with consistantly GREAT results! It is always a hit at Easter and family reunions.

—Ginger118

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Nov 14, 2006

This recipe was forgetable....

—Ginngabread

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Jun 01, 2011

Patience is the key here. I did modify the recipe after the fist go around, for my family it was too sweet and not lemony enough. Since the first pie, I use the following modifications: 1. Cook directly on the burner and whisk almost constantly, let the mixture boil for two minutes while whisking constantly so as to not burn (it takes a while). 2. Reduce the sugar to ¾ cup. 3. Increase lemon juice to ¾ cup. 4. Use 2 Tablespoons lemon zest. Cooling the mixture before placing it in the crust is essential. The four stars is for the recipe as written, before my modifications.

—Mountain Girl

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Nutrition

Calories
287 kcal
14%

Carbohydrates
48 g
15%

Cholesterol
84 mg
28%

Fat
9.7 g
15%

Fiber
0.3 g
1%

Protein
3.1 g
6%

Sodium
219 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Old Fashioned Lemon Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 287
** Calories from Fat: 87

% Daily Value *
** Total Fat 9.7g 15 %
** Saturated Fat 4.1g 20 %
** Cholesterol 84mg 28 %
** Sodium 219mg 9 %
** Potassium 59mg 2 %
** Total Carbohydrates 48g 15 %
** Dietary Fiber 0.3g 1 %
** Protein 3.1g 6 %
** Sugars 35.4g
** Vitamin A 4 %
** Vitamin C 8 %
** Calcium 2 %
** Iron 6 %
** Thiamin 6 %
** Niacin 8 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.