To make the crust, blend the butter, powdered sugar, flour, and salt together and press into an oiled 13X9 pan. Bake at 350 degrees for 25 minutes until it starts to get golden.
While that cooks, make the lemon filling. In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually add the water and stir until smooth. Cook over medium heat until mixture boils, stirring constantly. Remove from heat.
In another bowl, beat the egg yolks. Stir about half of the mixture into the egg yolks to temper them. When it is all mixed together, pour the egg yolk mixture back into the saucepan with the rest of the filling. Stir over low heat until the mixture bubbles.
Remove from heat. Stir in butter, zest, and lemon juice. When the crust comes out of the oven, pour the lemon filling over crust.
Now make the meringue. In a mixer, beat the egg whites, cream of tarter, and sugar until peaks form. You want it to be stiff.
Spread the meringue over the filling, being careful not to burst the bubbles. Bake at 350 degrees until meringue is light golden brown, roughly 25 minutes. Make sure to watch that they don’t burn.
Refrigerate 1 hour before serving. Enjoy!
|Serving Size: 1 Recipe (2004g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2035 (57%)|
|Amt Per Serving||% DV|
|Total Fat 226.2g||302 %|
|Saturated Fat 137.8g||689 %|
|Monounsaturated Fat 61.7g|
|Polyunsanturated Fat 11g|
|Cholesterol 1388.2mg||427 %|
|Sodium 104191mg||3593 %|
|Potassium 1540.7mg||41 %|
|Total Carbohydrate 368.3g||108 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 360.6g|
|Protein 34g||49 %|
Powered by: USDA Nutrition Database
Calories per serving: 3543
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