Lemon Meringue Pie

Lemon Meringue Pie

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Recipe from Better Homes and Gardens
SERVINGS
8
SERVING SIZE
1  slice
YIELD
1 pie
PREP TIME
25 mins

Lemon Meringue Pie

Lemon Meringue Pie
SERVINGS
8
SERVING SIZE
1  slice
YIELD
1 pie
PREP TIME
25 mins
not yet rated
add your rating
add a comment
Ingredients
  • 1   recipe Baked Pastry Shell
  • 5   eggs
  • 2   cups sugar
  • 1/3  cup cornstarch
  • 2   teaspoons finely shredded lemon peel (optional)
  • 1   cup water
  • 3/4  cup lemon juice
  • 1/3  cup butter, cut up
  • 1   recipe Five Egg White Meringue
Five-Egg White Meringue
  • 5   egg whites
  • 1   teaspoon vanilla
  • 1/2  teaspoon cream of tartar
  • 1   cup sugar

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Directions
1. 
Prepare Baked Pastry Shell; set aside. Separate egg yolks from whites. Set aside yolks for filling and whites for Five Egg White Meringue.
2. 
Preheat oven to 325 degrees F. For filling, in a medium saucepan stir together sugar and cornstarch. Stir in lemon peel (if desired), the water, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
3. 
Lightly beat egg yolks with a fork. Gradually stir half of the hot lemon mixture into the yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter pieces until melted. Cover filling and keep warm.
4. 
Prepare Five Egg White Meringue. Pour warm filling into Baked Pastry Shell. Immediately spread meringue over filling; seal to edge of pastry. Using the back of a spoon, add high peaks to the meringue. Bake in the preheated oven for 30 minutes. Cool on a wire rack for 1 hour. Chill for 5 to 6 hours before serving; cover for longer storage. Makes 8 slices.
Five-Egg White Meringue
1. 
Prepare Baked Pastry Shell; set aside. Separate egg yolks from whites. Set aside yolks for filling and whites for Five Egg White Meringue.
2. 
Preheat oven to 325 degrees F. For filling, in a medium saucepan stir together sugar and cornstarch. Stir in lemon peel (if desired), the water, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
3. 
Lightly beat egg yolks with a fork. Gradually stir half of the hot lemon mixture into the yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter pieces until melted. Cover filling and keep warm.
4. 
Prepare Five Egg White Meringue. Pour warm filling into Baked Pastry Shell. Immediately spread meringue over filling; seal to edge of pastry. Using the back of a spoon, add high peaks to the meringue. Bake in the preheated oven for 30 minutes. Cool on a wire rack for 1 hour. Chill for 5 to 6 hours before serving; cover for longer storage. Makes 8 slices.

nutrition information

Per Serving: cal. (kcal) 623, Fat, total (g) 23, chol. (mg) 167, sat. fat (g) 11, carb. (g) 101, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 76, pro. (g) 7, vit. A (IU) 534.49, vit. C (mg) 10.63, Thiamin (mg) 0.21, Riboflavin (mg) 0.29, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 64.51, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 283, Potassium (mg) 136, calcium (mg) 30.29, iron (mg) 1.44, Starch () 1, Other Carb () 6, Lean Meat () 0.5, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
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