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Nutrition Facts
Serving Size 1 (184g) Recipe makes 6 servings
Calories 430
Calories from Fat 150		(34%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 115mg		38%
Sodium 323mg		13%
Potassium 73mg		2%
Total Carbohydrate 66.5g		22%
	Dietary Fiber 0.7g	2%
	Sugars 46.5g
Protein 5.2g		10%
detailed view... how is this calculated?

Lemon Meringue Pie

Recipe #45882 | 40 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sharlene~W
Nov 13, 2002

Lemon Meringue Pie is one of my favorites and I am always on the lookout for the best recipe.

SERVES 6 -8 (change servings and units)

Ingredients

1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups boiling water
2 teaspoons grated fresh lemon rind
1/3 cup fresh lemon juice
3 large eggs, separated
2 tablespoons butter
6 tablespoons granulated sugar
1 9-inch pie shell

Directions

1
Preheat the oven to 325°F.
2
In a medium-size heavy saucepan, combine 1 cup of sugar, the cornstarch, and salt.
3
Mix until well blended.
4
Gradually add the boiling water, stirring constantly and cook over moderate heat until the mixture thickens.
5
Add the lemon rind and juice and stir.
6
In a small bowl, beat the egg yolks until foamy.
7
Add a small amount of the hot lemon mixture to them, stirring constant.
8
Then pour the egg mixture into the lemon mixture in the saucepan, stirring.
9
Add the butter and continue cooking, stirring, until the mixture is very thick.
10
Pour into baked pie shell.
11
In a medium-size mixing bowl, beat the egg white with an electric mixer until thickened.
12
Gradually add the remaining 6 tablespoons sugar and beat until stiff peaks form.
13
With a spatula, cover the pie with the meringue, being careful to seal all the edges.
14
With a spoon, make a few peaks in the meringue.
15
Bake just until the top has browned slightly, about 10 minutes.
16
Cool completely before serving.

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Featured Reviews for This Recipe

From: Bluenoser

On Apr 16, 2006

I would agree with the other reviewer---Maybe a extra egg white or 2 might be good but of course that is just my opinion.-------I found this recipe quite good and will be trying it again soon. Thanks.

1 person found this review helpful

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From: Chef Jean

On Feb 18, 2004

A very good recipe, I would suggest using about 5 egg whites instead of 3 however. My pie was a little flat, but delicious.

1 person found this review helpful

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From: **Tinkerbell**

On Jul 28, 2009

Delicious!! This recipe produced a beautiful yellow filling that was perfect in texture as well as flavor. Not too sweet, not too sour. My mom, who is in town visiting, & I decided to make lemon meringue pie for dessert last night. We browsed different recipes & chose to try this one. Based on other reviewers' suggestions we used 5 egg whites for the meringue & it's lucky we did! I have a brand new oven that burned the meringue in less than 4 minutes! We scraped off the beautiful peaks my mom had made & put the pie under the broiler again for only about 2 minutes. Instead of the regular pie dough we chose to make the shortbread crust from Grandma Ila Nelson's Lemon Dream Bars, as I found it to be a delicious compliment to lemon. The final product, although not as pretty as it would have been if we hadn't burned it, was the best lemon meringue pie we have ever tasted. Thanks so much for sharing, Sharlene!