Lemon Meringue Pie Filling Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Granulated sugar1 Cup (16 tbs)
 Salt1⁄4 Teaspoon
 Flour1⁄4 Cup (4 tbs)
 Cornstarch3 Tablespoon
 Water2 Cup (32 tbs)
 Eggs3 , separated
 Butter1 Tablespoon
 Lemon juice1⁄4 Cup (4 tbs)
 Grated lemon rind1
 9 inch baked pastry shell1
 Meringue pie topping1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2125 Calories from Fat 501

% Daily Value*

Total Fat 57 g88.4%

Saturated Fat 23.1 g115.7%

Trans Fat 0 g

Cholesterol 666.7 mg

Sodium 1343.4 mg56%

Total Carbohydrates 374 g124.8%

Dietary Fiber 2 g8.1%

Sugars 257.8 g

Protein 27 g53.9%

Vitamin A 22.4% Vitamin C 57.5%

Calcium 53.1% Iron 25%

*Based on a 2000 Calorie diet

Directions

1. Combine the sugar, salt, flour and cornstarch and gradually stir in the water. Cook, stirring constantly, until thickened and smooth.
2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes. (Reserve egg whites for meringue topping.) Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in oven, as directed.
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