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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (145g) Recipe makes 8 servings |
||
| Calories 332 | ||
| Calories from Fat 114 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 102mg | 34% | |
| Sodium 247mg | 10% | |
| Potassium 68mg | 1% | |
| Total Carbohydrate 50.8g | 16% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 34.9g | ||
| Protein 4.7g | 9% | |
Simply Sweet Lemon Meringue Pie
By: Marie
Jan 29, 2003
I have always had trouble with my lemon pie filling separating and becoming runny, causing the crust to get soggy. This pie is thickened with a combination of cornstarch and flour and it holds together beautifully. Not only that, but it tastes great!
SERVES 8
Ingredients
- 1 cup sugar
- 2 tablespoons flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 large lemons, juice of
- 2 tablespoons butter
- 4 egg yolks, beaten
- 4 egg whites
- 6 tablespoons sugar
- 1 9-inch baked pie crust
Directions
1
In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt.2
Stir in water and lemon juice.3
Cook over medium high heat, stirring constantly until mixture comes to a boil.4
Stir in butter.5
Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot mixture.6
Whisk egg yolk mixture back into remaining sugar mixture.7
Bring to a boil and continue to cook, stirring constantly until thick.8
Remove from heat.9
Let cool slightly then pour into baked pie crust.10
Preheat oven to 350 degrees.11
For meringue, whip 4 egg whites until foamy.12
Add 6 T sugar gradually and continue to beat until stiff peaks form.13
Spread meringue over pie, sealing edges at the crust.14
Bake at 350 degrees for 10 minutes or until meringue is golden brown.
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Featured Reviews for This Recipe
From: Jen (Chef #737389)
On Feb 8, 2008
This was my first ever attempt at Lemon Meringue Pie, and I was very pleased with the results. It was easy to make and very tasty. I also added 2 teaspoons of lemon zest to give it some extra tang. Mine did seperate a tiny bit, but I blame my inexperience for this as I was not sure just how think to make the filling, and I don't think I cooked it long enough. But it was still wonderful. Thanks!
From: cincasue
On Feb 2, 2008
This is a great pie! I like the fact that when you slice it, it stays together. Very easy to prepare, and super great flavor. DH loved it...as a matter of fact, I'm making another one today! LOL I also added plenty of zest and the vanilla. Thanks for sharing.
From: Becky in Junction City, OR
On Apr 26, 2007
I made this pie for my Mother-In-Laws 89th Birthday. She had 2 pieces! The only change I made was to add 2 teaspoons of lemon zest to the filling. We like our pies tart, lemony and not too too sweet. Thank you Marie for this wonderful recipe.
From: jenoy
On Dec 19, 2006
I haven't tried to make this pie in about 4 years because of my last desaster. I made it tonight with this recipe and it came out delicious! My family loves it! Thanks for posting!!
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