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Mother'S Lemon Meringue Pie Recipe
|Sugar||1 Cup (16 tbs)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Flour||1⁄4 Cup (4 tbs)|
|Cold water||75 Milliliter (1/3 Cup)|
|Boiling water||500 Milliliter (2 Cups)|
|Lemon juice||125 Milliliter (1/2 Cup)|
|Grated lemon rind||1 Teaspoon|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Baked pie shell||1|
Serving size: Complete recipe
Calories 2473 Calories from Fat 846
% Daily Value*
Total Fat 95 g145.5%
Saturated Fat 42.2 g210.8%
Trans Fat 0 g
Cholesterol 619.8 mg
Sodium 1255 mg52.3%
Total Carbohydrates 396 g132.1%
Dietary Fiber 5.1 g20.4%
Sugars 203.4 g
Protein 18 g36.4%
Vitamin A 28.5% Vitamin C 106.6%
Calcium 13% Iron 29.5%
*Based on a 2000 Calorie diet
Beat cold water and egg yolks together in the top of a double boiler and add dry ingredients.
Stir until smooth, then add the boiling water.
Set pan over hot water.
Cook and stir until thick and smooth, about 15 minutes or until no raw starch flavor is present.
Whisk in lemon juice, rind and butter.
Remove from heat and cool to room temperature, stirring occasionally.
Spread in a baked pie shell and cover filling to the edge with meringue.
Swirl and peak with the back of a spoon.
Sprinkle , with sugar to make cutting easier and bake at 375F (190C) for 10 minutes or until lightly browned.