Preheat oven 400 / Prick with a fork and cook pie shell for 16 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 corn starch, salt, sugar, water and lemon juice in a pot. Add slowly and mix well, especially the corn starch.
Mix a little of the liquid mix into the egg yolks. Bring the mixture to a boil, stirring constantly. Gradually add the egg yolks to the rest of the hot mixture in the pot and bring to a boil stirring constantly 2 more minutes.
Turn off heat and blend in Zest and Butter into the hot custard. Pour into shell and 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.
Spoon egg whites over the top of pie. Make wavy peaks of white starting from the center working out to the crust.
Sprinkle a few flakes of lemon zest on top of the meringue.
Bake at 345 degree oven for 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 245 (53%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 846.7mg||261 %|
|Sodium 190.2mg||7 %|
|Potassium 319.1mg||8 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 41.6g|
|Protein 14.1g||20 %|
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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: 464
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