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Classic Lemon Meringue Pie Recipe
|Sugar||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon rind||1 Tablespoon, grated|
|Egg yolks||2 , beaten|
|Warm water||1 Tablespoon|
|Cream of tartar||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1589 Calories from Fat 180
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 10.6 g52.9%
Trans Fat 0 g
Cholesterol 402.4 mg
Sodium 605.5 mg25.2%
Total Carbohydrates 348 g115.9%
Dietary Fiber 2.3 g9.1%
Sugars 276 g
Protein 12 g23.3%
Vitamin A 16.3% Vitamin C 32.2%
Calcium 7.2% Iron 7.8%
*Based on a 2000 Calorie diet
Gradually stir in water and add lemon rind.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil two minutes.
Gradually stir about a cupful of the mixture into egg yolks, then pour back into saucepan stirring all the time.
Cook and stir two minutes.
Remove from heat.
Add butter and lemon juice.
Cool and pour into a baked pie shell.
Add warm water and cream of tartar to egg whites.
Beat until whites become frothy, then gradually add sugar and beat until stiff.
Spread over lemon filling, making sure it touches the edges all around (this will prevent meringue shrinking from edge.) Bake or put under broiler until delicately browned.