Calories in Lemon Meringue Pie: Nutritional facts for Lemon Meringue Pie Types

A 100g serving of lemon meringue pie contains 268 calories.

One kilogram (1000g) of lemon meringue pie contains 2,680 calories.

A slice of Marie Callender's lemon meringue pie (113g) has 310 calories, while a slice of Edwards lemon meringue pie (111g) contains 360 calories, and a slice from Perkins Restaurant contains 550 calories.

The nutritional upsides of lemon meringue pie are minimal and are mainly associated with the eggs and lemon juice used in the filling. A review of these limited potential advantages is available here.

• Provides a Source of Protein: The eggs used in both the lemon curd filling and the meringue topping supply a modest amount of high-quality protein, which is essential for building and repairing tissues in the body. A study by Layman, D. K., & Rodriguez, N. R. (2009), "Egg protein as a source of power, strength, and energy," details the role of egg protein in muscle synthesis and overall health.
• Contains Vitamin C: The lemon juice in the filling is a source of Vitamin C (ascorbic acid), an antioxidant that supports immune function and collagen production. A review by Carr, A. C., & Maggini, S. (2017), "Vitamin C and Immune Function," established that Vitamin C is a vital micronutrient that supports various cellular functions of both the innate and adaptive immune systems.
• Supplies Selenium from Eggs: Eggs are a good source of selenium, a trace mineral that plays a critical role in metabolism and thyroid function and helps protect the body from damage caused by oxidative stress. A study from Schiavon, S., et al. (2020), "Selenium in Human Nutrition and Health," confirms the importance of selenium from dietary sources like eggs for maintaining antioxidant defense systems.

The dessert's composition presents several health liabilities. An overview of these health risks is presented here.

• Very High in Added Sugar: The lemon filling and the meringue topping are both exceptionally high in added sugar, which can lead to a rapid spike in blood glucose levels. A scientific statement from the American Heart Association by Johnson, R. K., et al. (2009), "Dietary sugars intake and cardiovascular health," recommends strict limits on added sugar, noting that high intake is linked to an increased risk of obesity, type 2 diabetes, and cardiovascular disease. A healthier alternative is a bowl of Greek yogurt with fresh lemon zest. A suggested amount is to limit consumption to one very small slice on a rare occasion.
• Made with Refined Carbohydrates: The pie crust is made from refined white flour, a simple carbohydrate that offers little nutritional value in terms of fiber, vitamins, or minerals. A review by Ludwig, D. S., et al. (2018), "Dietary carbohydrates: role of quality and quantity in chronic disease," connects diets high in refined carbohydrates to a greater risk of metabolic diseases.

No, lemon meringue pies are not good for a person because the dessert's extremely high sugar content and refined carbohydrate base far outweigh any minor nutritional benefits from the lemon or eggs. The pie's impact on metabolic health is decidedly negative. The massive sugar load from the filling and meringue can overwhelm the body's ability to regulate blood glucose, promoting insulin resistance over time. A review by Stanhope, K. L. (2016), "Sugar consumption, metabolic disease and obesity: The state of the controversy," details how excessive sugar intake is a key driver of metabolic syndrome and related conditions. For heart health, the saturated fat in the crust can elevate LDL cholesterol levels. 

A presidential advisory from the American Heart Association by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease," reaffirmed the link between replacing saturated fat with unsaturated fats and a lower incidence of cardiovascular disease. For digestive health, the pie provides almost no dietary fiber, and the high sugar content can negatively affect the gut microbiome. A review by Satokari, R. (2020), "High Intake of Sugar and the Balance between Pro- and Anti-Inflammatory Gut Bacteria," confirms that high-sugar diets can disrupt the balance of gut microbiota, which is crucial for overall health.

Yes, lemon meringue pie is fattening. The pie is very high in calories and sugar in a small serving size, making the dessert extremely energy-dense. Consuming more calories than the body expends leads to weight gain, and energy-dense foods make overconsumption easy. A study by Pérez-Escamilla, R., et al. (2012), "Dietary energy density and body weight in adults and children: a systematic review," found a positive association between dietary energy density and body weight. The immense amount of sugar in the pie promotes fat storage. When large amounts of sugar are consumed, the liver can convert the excess into fat (triglycerides). A review by Tappy, L., & Lê, K. A. (2010), "Metabolic effects of fructose and the worldwide increase in obesity," explains the metabolic pathways through which excess dietary sugar can lead to fat accumulation and obesity. The combination of high fat and high sugar is particularly conducive to weight gain, as this combination is highly palatable and less satiating than whole foods.

The calorie content of a lemon meringue pie is determined by the proportions and ingredients of its three main components: crust, filling, and meringue. A lemon meringue tart has the highest calorie value at 320 calories per 100 grams, a result of the higher ratio of rich, high-sugar filling and meringue compared to the crust. A classic lemon meringue pie contains the lowest calorie value at 268 calories per 100 grams, representing the standard balance between the components. A mile-high version is higher in calories than the classic due to the immense volume of sugar-laden meringue. The overall sugar and fat content are the primary factors that change with each recipe variation.

Lemon meringue pie functions exclusively as a dessert and is not paired with savory main dishes. The intensely sweet and tart profile of the pie makes the dessert unsuitable for serving with a main course. 

The creation of lemon meringue pie is a story of culinary evolution, combining three distinct components that were developed over centuries. Lemon-flavored custards and creams became popular among the European elite in the 17th and 18th centuries. Meringue, a confection of whipped egg whites and sugar, also has roots in 17th and 18th-century European pastry kitchens. The final component, the pastry pie shell, was a long-established baking staple. The credit for combining these three elements into the single dessert known today goes to American bakers. The invention is most widely attributed to Elizabeth Coane Goodfellow, a Philadelphia pastry chef who ran a cooking school in the early 19th century. She was known for her lemon puddings and is believed to have created the pie by topping her lemon custard with a light meringue. The recipe was popularized by her students and began appearing in American cookbooks by the mid-1800s, cementing the dessert's status as an American classic.

No, lemon meringue pie is not French. The pie's individual components have European origins. Tarts are a French specialty, and meringue has a history in French, Swiss, and Italian kitchens. The specific combination of a lemon curd filling in a pastry shell topped with meringue is an American innovation. French pâtisserie features lemon tarts (tarte au citron) which are sometimes topped with small amounts of decorative Italian meringue, but the classic, fully loaded lemon meringue pie with a soft, thick meringue layer is not a traditional French dessert. The pie's development and popularization occurred in the United States, specifically in Philadelphia, during the 19th century.

Lemon meringue pie was invented in the early 19th century. The exact year is not recorded, but culinary historians attribute the first creation of the pie as a complete dish to Elizabeth Coane Goodfellow of Philadelphia, who was operating her influential pastry shop and cooking school from 1806 into the 1840s. While recipes for lemon custards and meringue existed separately in the 18th century, Goodfellow was the first known baker to combine the lemon filling with a meringue topping in a pie crust. The recipe was passed down through her students, and the first printed recipe for a "Lemon Meringue Pie" by name appeared in American cookbooks around the 1860s.