Lemon Meringue Pie Recipe
Ingredients
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Flour | 3 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Egg yolks | 4 , slightly beaten | |
| Lemon juice | 1⁄2 Cup (8 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| Butter | 1 Tablespoon | |
| Baked pie shell | 9 Inch | |
| Egg whites | 4 | |
| Cream of tartar | 1⁄4 Teaspoon | |
| Sugar | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 201 Calories from Fat 41
% Daily Value*
Total Fat 5 g7%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 96.6 mg32.2%
Sodium 266.8 mg11.1%
Total Carbohydrates 26 g8.7%
Dietary Fiber 0.5 g2%
Sugars 13.8 g
Protein 14 g27.5%
Vitamin A 3.2% Vitamin C 15.7%
Calcium 2.4% Iron 3.2%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 400F.
MAKING
To Make Lemon Filling:
2. In a medium saucepan, combine cornstarch, flour, sugar and salt mixing well.
3. Gradually add 2 cups water, stirring until smooth.
4. Over medium heat, bring to boiling, stirring occasionally and boil for 1 minute.
5. Remove from heat and quickly stir some of hot mixture into egg yolks.
6. Return to hot mixture and stir to blend.
7. Return to heat and cook over low heat for 5 minutes stirring occasionally.
8. Remove from heat and stir in lemon juice, lemon peel and butter.
9. Pour into pie shell.
To Make Meringue:
10. In medium bowl with mixer at medium speed beat egg whites with cream of tartar until frothy.
11. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition.
12. Beat at high speed until stiff peaks form when beater is slowly raised.
13. Spread over lemon filling, carefully sealing to edge of the crust and swirling top decoratively.
14. Bake in the preheated oven for about 7 to 9 minutes until the meringue is golden-brown.
15. Let the pie cool completely on wire rack —2-1/2 to 3 hours.
SERVING
16. Serve the pie with garnish as desired.
Chef
