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Freeze Lemon Meringue Pie Recipe
|8 inch baked pie shell||1|
|Granulated sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Warm water||1 1⁄4 Cup (20 tbs)|
|Grated lemon rind||1 Tablespoon (From 1 Lemon)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , slightly beaten|
|Granulated sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2299 Calories from Fat 272
% Daily Value*
Total Fat 81 g124.4%
Saturated Fat 60.5 g302.5%
Trans Fat 0 g
Cholesterol 587.5 mg
Sodium 1350.9 mg56.3%
Total Carbohydrates 391 g130.3%
Dietary Fiber 10.3 g41%
Sugars 317.2 g
Protein 22 g44.4%
Vitamin A 20.9% Vitamin C 79%
Calcium 10.3% Iron 25.2%
*Based on a 2000 Calorie diet
Slowly stir in water, then lemon rind and juice, egg yolks, butter.
Cookover boiling water, stirring constantly, until mixture is thick enough to mound when dropped from spoon.
Cool; then spoon into cooled pie shell.
Freezer-wrap, first covering pie with second pie plate (preferably a paper one).
Freeze; plan to use within a month or so, adding meringue (below) just before serving.