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Lemon Meringue Pie Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Eggs||5 , separated|
|Grated lemon rind||2 Teaspoon|
|Baked 9 inch pastry shell||1|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||5⁄8 Cup (10 tbs) (1/2 Cup Plus 2 Tablespoons)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2968 Calories from Fat 695
% Daily Value*
Total Fat 79 g121.9%
Saturated Fat 33.9 g169.4%
Trans Fat 0 g
Cholesterol 1121.9 mg
Sodium 1374.1 mg57.3%
Total Carbohydrates 537 g179.1%
Dietary Fiber 2 g8%
Sugars 434.5 g
Protein 37 g73.5%
Vitamin A 39.9% Vitamin C 115%
Calcium 60.7% Iron 27.9%
*Based on a 2000 Calorie diet
Gradually add water and lemon juice, stirring until mixture is smooth.
Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Cook mixture an additional minute, stirring constantly.
Remove from heat, and stir in grated lemon rind.
Pour into baked pastry shell.
Combine egg whites (at room temperature) and cream of tartar in a large bowl; beat until foamy.
Gradually add 1/2 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
Beat in vanilla.
Spread meringue over filling, sealing to edge of pastry.
Bake at 350° for 12 to 15 minutes or until meringue is golden brown.
Cool to room temperature.