Lemon Meringue Pie Recipe
Ingredients
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Cornstarch | 3 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1 Dash | |
| Hot water | 1 1⁄2 Cup (24 tbs) | |
| Egg yolks | 3 , beaten | |
| Grated lemon peel | 1⁄2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Lemon juice | 1⁄3 Cup (5.33 tbs) | |
| Baked 9 inch pastry shell | 1 | |
| Egg whites | 3 | |
| Lemon juice | 1 Teaspoon | |
| Sugar | 6 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3072 Calories from Fat 583
% Daily Value*
Total Fat 67 g102.7%
Saturated Fat 30.5 g152.5%
Trans Fat 0 g
Cholesterol 619.8 mg206.6%
Sodium 1798.4 mg74.9%
Total Carbohydrates 533 g177.7%
Dietary Fiber 2.2 g8.9%
Sugars 401.2 g
Protein 87 g174.8%
Vitamin A 28.3% Vitamin C 71.6%
Calcium 58% Iron 20.8%
*Based on a 2000 Calorie diet
Directions
Bring to boiling over high heat; stirring constantly.
Reduce heat to medium; cook and stir 8 minutes more.
Remove from heat.
Stir small amount hot mixture into egg yolks; return to hot mixture.
Bring to a boil over high heat, stirring constantly.
Reduce heat to low; cook and stir 4 minutes longer.
Remove from heat.
Add lemon peel and butter.
Stir in 1/3 cup lemon juice.
Cover entire surface with clear plastic wrap; cool 10 minutes.
Pour into cooled pastry.
Cool.
Beat egg whiteswith 1 teaspoon lemon juice till soft peaks form.
Gradually add 6 tablespoons sugar, beating till stiff peaks form and sugar is dissolved.
Spread over filling, sealing to edges of pastry.
Bake at 350° 12 to 15 minutes.
Cool.
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