Try this Lemon Meringue Pie recipe, or contribute your own.
Suggest a better descriptionSource: Fannie Farmer Cookbook
Preheat the oven to 425 degrees F. Line a 9-inch pie pan with the pastry dough, prick the dough all over, and bake for 16-18 mins, until lightly browned. Mix the cornstarch, flour, salt, sugar, and 1 1/2 cups of water in a saucepan. Cook over low heat, stirring constantly, until thickened, then cook 10 mins more, stirring frequently, until clear. Remove from the heat. Stir 1/2 cup of the hot mixture into the egg yolks, then stir the yolks into the remaining hot mixture and cook, stirring for another 3 minutes. Remove from the heat and stir in the lemon rind, lemon juice, and butter. Let cool a bit. Spread the lemon mixture in the baked pie shell and cover with the meringue. Run under the broiler until the meringue peaks are delicately browned, taking care not to burn them.
Watch the meringue closely while under the broiler. It takes only 30-60 secs to turn golden and can burn easily if left too long.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 53 | ||
Calories from Fat: 26 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 8741.2mg | 301 % | |
Potassium 12.3mg | 0 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7.1g | ||
Protein 0.1g | 0 % | |
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: 53
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