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Special Lemon Meringue Pie Recipe
|Lemon||1 (Use Juice And Grated Rind)|
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Cornstarch||1 1⁄4 Tablespoon (Heaping)|
|8 inch baked pie shell||1|
Serving size: Complete recipe
Calories 2039 Calories from Fat 237
% Daily Value*
Total Fat 77 g117.9%
Saturated Fat 54.7 g273.5%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 768.4 mg32%
Total Carbohydrates 322 g107.4%
Dietary Fiber 11 g43.9%
Sugars 266.3 g
Protein 34 g68%
Vitamin A 19.8% Vitamin C 74.4%
Calcium 14.4% Iron 39.4%
*Based on a 2000 Calorie diet
Put the lemon juice and rind, water, and 3/4 cup of the sugar in a small saucepan and boil a few minutes.
Beat the egg yolks well, stir in the cornstarch, and gradually blend in the lemon syrup.
Cook until thick and smooth.
Cool the filling and then fold in 2 of the egg whites beaten until stiff but not dry.
Spread in the pie shell.
Beat the remaining 2 egg whites until stiff but not dry and gradually beat in the remaining 14 cup of sugar.
Stir in the vanilla and spread the meringue on top of the pie.
Bake 15 minutes in a slow oven, 275°, or until delicately browned.