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Southern Lemon Pie

This Southern Lemon Pie features tart lemon curd nestled in a flaky crust, topped with meringue or whipped cream, offering both comfort and indulgence.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 9-inch pre-baked pie crust Store-bought or homemade; can swap for a graham cracker crust.
  • 1 1/4 cups granulated sugar Reduce by 2 tablespoons for a less sweet, more tart finish.
  • 3 tablespoons all-purpose flour Or cornstarch for a gluten-free thickener.
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks Lightly beaten; save whites for meringue.
  • 1/2 cup freshly squeezed lemon juice About 3 large lemons.
  • 2 tablespoons lemon zest For extra brightness.
  • 2 tablespoons unsalted butter Cut into small pieces.
For the topping
  • 3 large egg whites For classic meringue.
  • 6 tablespoons granulated sugar
  • 1 cup heavy cream For whipped topping option, whipped with 2 tablespoons powdered sugar.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) if you plan to bake a meringue topping. Have your pre-baked 9-inch pie crust ready.
  2. In a medium saucepan, whisk together sugar, flour (or cornstarch), and salt. Slowly stir in water until smooth.
  3. Heat over medium, stirring constantly, until the mixture thickens to a custard-like consistency.
  4. Temper the egg yolks by pouring a ladle of the hot mixture into the beaten yolks while whisking briskly, then pour the warmed yolk mixture back into the saucepan.
  5. Continue to cook for 2–3 minutes, stirring, until glossy and thick enough to coat the back of a spoon. Remove from heat and stir in lemon juice, zest, and butter.
  6. Pour the hot lemon curd into the prepared crust, smoothing the top. If using whipped cream as your topping, chill the pie for at least 2 hours to set.
Meringue or Whipped Topping
  1. For meringue: Beat egg whites until foamy, gradually add sugar, and whip to stiff, glossy peaks.
  2. Spread the meringue over the pie, sealing to the crust edges to prevent shrinking. Bake at 350°F (175°C) for 8–10 minutes, watching for golden tips.
  3. Let the pie cool to room temperature, then chill for at least 2 hours before slicing. Serve chilled or at room temperature.

Notes

For a healthier option, use less sugar and top with lightly sweetened Greek yogurt. For a creamier texture, swap some water for lemon-infused milk. The pie can be made ahead of time by preparing the lemon curd the day before.