Pie, lemon
Common food
Photo: Wikipedia
A classic dessert pie featuring a tangy, smooth lemon curd filling nestled in a flaky pastry crust. Its vibrant yellow color and sharp, sweet-tart flavor profile make it a refreshing finish to any meal. Nutritionally, it's a high-energy treat, primarily delivering quick-release carbohydrates from its sugar and crust.
💚 Why it's loved
People adore lemon pie for its perfect balance of bright, zesty acidity cutting through the rich, buttery crust and sweet filling. It's a beloved comfort dessert that evokes nostalgia and is often associated with summer gatherings and family traditions.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carbohydrate content can cause rapid blood-sugar spikes, making it a concern for diabetics or those monitoring glycemic response. The pastry crust is also a source of saturated fat and calories. To enjoy it more mindfully, pair a small slice with a source of protein (like Greek yogurt) or fiber (a handful of nuts) to slow digestion, and practice strict portion control.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Contains small amounts of protein from the pastry and egg-based filling.
- Offers a satisfying, sweet-tart flavor experience.
- The fat content contributes to a rich, creamy mouthfeel.
- A traditional comfort food in many cultures.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The iconic fluffy topping on a Lemon Meringue Pie isn't just for show; the meringue's air bubbles act as an insulator, helping to keep the lemon filling from curdling or weeping.
Full nutrition (scales with serving)
| Water | 49.3 g |
| Energy | 280 kcal |
| Protein | 2.4 g |
| Total lipid (fat) | 16.2 g |
| Carbohydrate, by difference | 31.5 g |
| Fiber, total dietary | 0.70 g |
| Total Sugars | 18.4 g |
| Calcium, Ca | 40.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 79.0 mg |
| Sodium, Na | 169 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.11 mg |
| Niacin | 0.74 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 16.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 23.0 ug |
| Choline, total | 9.6 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 83.0 ug |
| Retinol | 83.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 1.0 ug |
| Vitamin E (alpha-tocopherol) | 0.47 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Fatty acids, total saturated | 7.4 g |
| SFA 4:0 | 0.18 g |
| SFA 6:0 | 0.15 g |
| SFA 8:0 | 0.10 g |
| SFA 10:0 | 0.23 g |
| SFA 12:0 | 0.27 g |
| SFA 14:0 | 0.91 g |
| SFA 16:0 | 3.6 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.25 g |
| MUFA 18:1 | 5.5 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.89 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 26.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is lemon pie the same as lemon meringue pie?
Not exactly. Lemon pie is the general category for any pie with a lemon-flavored filling. Lemon meringue pie is a specific, very popular type that adds a toasted meringue topping.
Why does my lemon pie filling sometimes become runny?
This is often due to undercooking the cornstarch or flour thickener, or not allowing the pie to cool and set completely. Using the right amount of thickener and chilling the pie for several hours before slicing is key.
Can lemon pie be made ahead of time?
Yes, it's an excellent make-ahead dessert. Most recipes recommend assembling and chilling the pie for at least 4 hours, or overnight, to allow the filling to set firmly.