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Homemade Lemon Meringue Pie can provide several health and nutritional benefits, although it’s important to note that it should be consumed in moderation as part of a balanced diet. Here are some potential benefits:


1. Vitamin C: Lemons, the main ingredient in the pie filling, are an excellent source of vitamin C. Vitamin C is a powerful antioxidant that helps boost the immune system, promotes collagen synthesis for healthy skin, and aids in the absorption of iron.


2. Antioxidants: Lemons are rich in antioxidants, such as flavonoids and limonoids. These compounds have been associated with a reduced risk of chronic diseases, including heart disease and certain types of cancer.


3. Dietary Fiber: Lemon zest and juice used in the filling can contribute to the dietary fiber content of the pie. Fiber promotes healthy digestion, helps regulate blood sugar levels, and can aid in weight management.


4. Meringue: The meringue topping, made from egg whites, can be a good source of high-quality protein. Protein is essential for building and repairing tissues, supporting the immune system, and maintaining healthy hair and nails.


5. Moderation: While homemade lemon meringue pie can offer some nutritional benefits, it’s important to consume it in moderation. It is typically high in added sugars, fats from butter and egg yolks, and refined carbohydrates from the crust. Excessive consumption can contribute to weight gain, elevated blood sugar levels, and other health issues.


To maximize the nutritional benefits of homemade lemon meringue pie, consider using healthier recipe modifications. For example, you can use natural sweeteners like honey or maple syrup instead of refined sugar, opt for a whole-grain crust, and reduce the amount of butter or use healthier fat alternatives. Additionally, balance your intake by enjoying smaller portions and incorporating plenty of fruits, vegetables, whole grains, lean proteins, and healthy fats in your overall diet.














– 1 cup white sugar


– 2 tablespoons all-purpose flour


– 3 tablespoons cornstarch


– 1/4 teaspoon salt


– 1 1/2 cups water


– 2 lemons, juiced and zested


– 2 tablespoons butter


– 4 egg yolks, beaten


– 1 (9 inch) pie crust, baked


– 4 egg whites


– 6 tablespoons white sugar




1. Preheat oven to 350 degrees


2. For the Lemon Filling: Whisk 1 cup of sugar, flour, cornstarch, and salt together in a medium saucepan, then stir in water, lemon juice and lemon zest. And please cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Pick a small bowl and place in egg yolks and whisk in gradually 1/2 cup of hot sugar mixture.


3. Now, you may want to whisk egg yolk mixture back into remaining sugar mixture. Afterwards, bring to a boil and continue to cook while stirring constantly until thick. Once done. remove from heat and pour filling into baked pastry shell.


4. For the Meringue: Whip egg whites in a large glass or metal bowl until foamy. Next, gradually add sugar, and continue to whip until stiff peaks form. Remember to Spread meringue over pie, sealing the edges at the crust.


5. Finally, bake in preheated oven until meringue is golden brown, about 10 minutes.

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