Preheat oven 425 / Prick with a fork and cook pie shell for 10 mins. Set aside.
If making your own pie shell use: 1.25 C flour, 1/2 C Crisco, 5 TBS cold water.
Separate egg yolks from the whites in separate bowls.
Put the whites in the fridge until needed.
Beat egg yolks lightly and set aside.
Mix flour, corn starch, salt, sugar, water, and lemon juice in a pot.
Bring the mixture almost to boil, stirring constantly. Mix a little of the hot mix into the egg yolks. Gradually add the egg yolks to the rest of the hot mixture in the pot and bring to a boil stirring constantly. You should have a thick custard consistency
Turn off heat and blend zest, vanilla and butter into the hot custard. Set aside.
Add teaspoon of lemon juice to whites and beat until foamy a minute.
Gradually start adding the 5 tablespoons sugar and continue beating until you have hard peaks. About 5 mins.
Pour hot mix into shell and spoon egg whites over the top right away.
Make wavy peaks of white starting from the center working out to the crust.
Bake at 340 degree oven for about 15 minutes until golden brown
Remove from oven and let cool in room 30 minutes, or until near room temperature.
IMPORTANT: Refrigerate for at least 2 hours until totally chilled before serving.
Enjoy! Carolyn and Ken <3
If you want a more thickened custard, add an additional tablespoon of Corn Starch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (153g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 103 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 112.5mg||35 %|
|Sodium 161.7mg||6 %|
|Potassium 255.9mg||7 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 40.4g|
|Protein 4.8g||7 %|
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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: 281
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