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Suggest a better descriptionPAN: 9-INCH PIE PAN TEMPERATURE: 350 F. OVEN : 1. SEE RECIPE NO. IG001 AND I00100. 2. COMBINE CUPS COOL WATER WITH LEMON PIE FILLING MIX, READY-TO-COOK. ADD MIXTURE TO BOILING WATER; MIX WELL. COOK AT MEDIUM HEAT STIRRING CONSTANTLY UNTIL MIXTURE COMES TO A BOIL. COOL SLIGHTLY. POUR 2 3/4 TO 3 CUPS FILLING INTO EACH BAKED PIE SHELL. 3. PREPARE MERINGUE (RECIPE NO. I00500). SPREAD 2 1/2 CUPS COMPLETELY OVER WARM FILLING (122 F.) IN EACH PAN. MERINGUE SHOUDL TOUCH INNER EDGE OF CRUST ALL AROUND AND COMPLETELY COVER TOP OF PIE. LEAVE MERINGUE SOMEWHAT ROUGH ON TOP. 4. BAKE 15 TO 20 MINUTES OR UNTIL LIGHTLY BROWNED. 5. REFRIGERATE UNTIL READY TO SERVE. 6. CUT 8 WEDGES PER PIE. Recipe Number: I03302 SERVING SIZE: 1/8 PIE From the
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 296 | ||
Calories from Fat: 186 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 11.3mg | 3 % | |
Sodium 3.2mg | 0 % | |
Potassium 104.1mg | 3 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 22.3g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 296
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