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Lemon Meringue Pie II Recipe

Recipe by: 106a802496d678ba

"A traditional lemon meringue pie, made entirely from scratch."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 325 degrees F (165 degrees C).
  • 2In a small bowl mix cold water and cornstarch to a thin paste. In a medium saucepan bring hot water and sugar to a boil, then add cornstarch paste. Transfer this mixture to a double boiler. Cook until thick and smooth, stirring constantly, about 15 minutes. Whisk a small amount of this mixture into egg yolks, then whisk egg yolk mixture back into double boiler. Cook everything together for a few minutes longer, continuing to stir. Mix in juice and rind of 1 lemon along with butter. Set custard aside to cool.
  • 3In a medium glass or metal mixing bowl, beat egg whites while gradually adding sugar, 1 tablespoon at a time. When egg whites hold a stiff peak, beat 1 teaspoon lemon juice into meringue.
  • 4Pour filling into baked pie shell. Spread meringue over lemon filling.
  • 5Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes or until delicately browned.
Ingredients
  • 8 servings
  • 330 cals
  • 1 (9 inch) pie crust, baked
  • 1/2 cup cold water
  • 7 tablespoons cornstarch
  • 1 1/2 cups hot water
  • 1 1/2 cups white sugar
  • 3 egg yolks, beaten
  • 1 lemon, juiced and zested
  • 1 tablespoon butter
  • 3 egg whites
  • 6 tablespoons white sugar
  • 1 teaspoon lemon juice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    330
    17%
  • Fat:
    8.3
    13%
  • Carbs:
    62.9
    20%
  • Protein:
    3.2
    6%
  • Cholesterol:
    81
    27%

Based on a 2,000 calorie diet

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