Recipe came from an Ann Landers column at an unknown date. I have been collecting Lemon Pie recipes for some time and this was in the stack when I got around to inputing them in to Big Oven.
Lemon Filling
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with the lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick - about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue and brown in oven.
Never-fail Meringue
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixture again to high, and bear well. Spread meringue over cooled pie filling. Bake at 350 degrees F. for 10 minutes or until top is lightly browned.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 199 | ||
Calories from Fat: 54 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 90.1mg | 28 % | |
Sodium 77mg | 3 % | |
Potassium 50mg | 1 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 34.2g | ||
Protein 2.5g | 4 % | |
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: 199
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