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Microwaved Lemon Meringue Pie Recipe
|Corn starch||1⁄3 Cup (5.33 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Egg yolks||3 , slightly beaten|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Cream of tartar||1⁄4 Teaspoon|
Calories 185 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 3 g15.2%
Trans Fat 0 g
Cholesterol 72.4 mg24.1%
Sodium 129.3 mg5.4%
Total Carbohydrates 26 g8.6%
Dietary Fiber 0.24 g0.95%
Sugars 20.7 g
Protein 9 g17.5%
Vitamin A 4% Vitamin C 7.4%
Calcium 1.8% Iron 1.1%
*Based on a 2000 Calorie diet
Microwave 3 to 4 minutes on HIGH, or until thick and clear, stirring once with wire whip.
Stir a little of the hot mixture into egg yolks.
Add wanned yolks to hot filling.
Microwave 1 minute on HIGH.
Add butter, lemon rind and lemon juice.
Pour into baked pie shell.
Beat egg whites with cream of tartar until foamy.
Gradually beat in sugar.
Continue beating until stiff peaks form.
Gently spread meringue over lemon filling, sealing meringue to edges of crust.
Brown under conventional broiler.