Ingredients for Amish Lemon Pie
- 0 units lemon pudding mix (not used in this recipe)
- 0 units unflavored gelatin (lemon-flavored gelatin is used instead)
- 1/2 cup granulated sugar
- 3/4 cup water
- 1 cup fresh lemon juice
- 4 large egg yolks
- 1 tablespoon lemon zest
- 2 tablespoons butter
- 4 large egg whites
- as desired, for topping (optional)
- 1 (9-inch) baked pie crust
- 1 (14 ounce) can sweetened condensed milk
- 1 (3 ounce) package lemon-flavored gelatin
- Optional lemon slices (for garnish)
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How to Make Amish Lemon Pie
- In a medium saucepan, whisk together 1 (14 ounce) can sweetened condensed milk, 1 (3 ounce) package lemon-flavored gelatin, 1/2 cup granulated sugar, 1/4 cup water, and 1 cup fresh lemon juice.
- Whisk in 4 large egg yolks.
- Gradually whisk in 1/2 cup additional water.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens slightly (about 5-7 minutes).
- Remove from heat and stir in 1 tablespoon lemon zest and 2 tablespoons of butter. Let cool slightly.
- In a separate bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the meringue into the warm lemon filling.
- Pour the filling into a 9-inch baked pie crust.
- Cover with waxed paper and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Before serving, top with whipped cream (optional) and garnish with additional lemon zest and lemon slices (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
109g
Fat
27g
Carbs
16g
