Heat oven to 475°F. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (530g)|
|Recipe Makes: 1|
|Calories from Fat: 434 (81%)|
|Amt Per Serving||% DV|
|Total Fat 48.2g||64 %|
|Saturated Fat 26.7g||134 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 720.8mg||222 %|
|Sodium 105081.7mg||3624 %|
|Potassium 366.2mg||10 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 8.2g|
|Protein 19.5g||28 %|
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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: 538
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