The best mix of tart and sweet I've ever tasted in a lemon pie.

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Name: Lemon Meringue Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Dessert
Ingredients: 4 Tbs Cornstarch; 1/2 Cup Sugar Plus 2 Tbs extra; 1/3 Cup Lemon Juice Plus Plus water to make 1 1/4 cups; 3 Egg Yolks Reserve whites for meringue; 1 Tbs Lemon Rind Grated; 1 Tbs Butter; 3 Egg Whites; 3 Tbs Sugar Added individually; 1 8 Inch Pie Shell Homemade or store bought

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INGREDIENTS

FILLING:
4 Tbs Cornstarch
1/2 Cup Sugar ; Plus 2 Tbs extra
1/3 Cup Lemon Juice ; Plus Plus water to make 1 1/4 cups
3 Egg Yolks ; Reserve whites for meringue
1 Tbs Lemon Rind ; Grated
1 Tbs Butter
MERINGUE:
3 Egg Whites
3 Tbs Sugar ; Added individually
CRUST:
1 8 Inch Pie Shell ; Homemade or store bought

Servings

INSTRUCTIONS

CRUST:

Bake pie shell and let cool.

FILLING:

Measure cornstarch and sugar into a saucepan. Place lemon juice in measuring cup and add water to make up 1 1/4 cups. Whisk into saucepan to avoid lumps. Bring to boil stirring constantly; mixture will thicken; reduce heat and cook 2 mins. Remove from heat. Beat egg yolks; add a spoonful of hot lemon mixture to yolks before whisking into saucepan. Return to heat and cook 2 more mins. Stir in lemon rind and butter. Pour immediately into baked pie shell.

MERINGUE:

With electric hand mixer beat egg whites until stiff. Add 1 Tbs of sugar beat with mixer on medium setting to incorporate. Add 2nd Tbs of sugar and beat with mixer on lowest speed. Add 3rd Tbs of sugar and fold into egg whites with a spatula. Place on top of filling ensuring meringue touches the crust all the way around. Bake in 350 degree oven until meringue is lightly brown. Cool completely before serving but do not do so in refrigerator as this will make the crust soggy. Left overs..if there are any...do need to be refrigerated but this pie is best eaten the day it is made.

NOTES

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Lemon Meringue Pie

FILLING:
4 Tbs Cornstarch
1/2 Cup Sugar Plus 2 Tbs extra
1/3 Cup Lemon Juice Plus Plus water to make 1 1/4 cups
3 Egg Yolks Reserve whites for meringue
1 Tbs Lemon Rind Grated
1 Tbs Butter
 MERINGUE:
3 Egg Whites
3 Tbs Sugar Added individually
 CRUST:
1 8 Inch Pie Shell Homemade or store bought

CRUST:
Bake pie shell and let cool.
FILLING:
Measure cornstarch and sugar into a saucepan.  Place lemon juice in measuring cup and add water to make up 1 1/4 cups.  Whisk into saucepan to avoid lumps.  Bring to boil stirring constantly; mixture will thicken; reduce heat and cook 2 mins.  Remove from heat. Beat egg yolks; add a spoonful of hot lemon mixture to yolks before whisking into saucepan.  Return to heat and cook 2 more mins.  Stir in lemon rind and butter. Pour immediately into baked pie shell.
MERINGUE:
With electric hand mixer beat egg whites until stiff.  Add 1 Tbs of sugar beat with mixer on medium setting to incorporate. Add 2nd Tbs of sugar and beat with mixer on lowest speed.  Add 3rd Tbs of sugar and fold into egg whites with a spatula. Place on top of filling ensuring meringue touches the crust all the way around. Bake in 350 degree oven until meringue is lightly brown.  Cool completely before serving but do not do so in refrigerator as this will make the crust soggy.  Left overs..if there are any...do need to be refrigerated but this pie is best eaten the day it is made.

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A family favourite.
Boomerman

Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 6 Servings

Calories: 713
Calories from Fat: 383 (54%)

Amt Per Serving		% DV

	Total Fat 42.6g	57 %
	Saturated Fat 23.8g	119 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 2.8g
Cholesterol 185.9mg		57 %
Sodium 405.2mg		14 %
Potassium 111.1mg		3 %
Total Carbohydrate 82g		24 %
	Dietary Fiber 1g	4 %
	Sugars, other 81g
Protein 4.7g		7 %
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.

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Calories per serving: 713

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