Recipe in Ann Landers newspaper column
Mix sugar and cornstarch together in top of double boiler. Add the 2 cups of water. Combine the egg yolks with juice and beat. Add to the rest of mixture. Cook until thick over boiling water for 25 minutes to do away with starchy taste. Add lemon extract, butter and vinegar and stir thoroughly. Pour into baked pie shell and let cool. Serve with whipped cream topping or make meringure.
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Serving Size: 1 Serving (1168g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1627 | ||
Calories from Fat: 902 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.2g | 134 % | |
Saturated Fat 41.3g | 206 % | |
Monounsaturated Fat 42.1g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 106.2mg | 33 % | |
Sodium 1424.2mg | 49 % | |
Potassium 818.8mg | 22 % | |
Total Carbohydrate 158g | 46 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 152.9g | ||
Protein 24.7g | 35 % | |
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: 1627
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