Try this Lemon Meringue Pie recipe, or contribute your own.
Suggest a better descriptionStep 1
Preheat oven to 425ºF. Place pie crust in a 9-inch pie plate; crimp edges. Line crust with parchment or foil and fill with raw rice. Bake pie crust for 15 minutes. Remove parchment and rice; discard. Bake crust 5 minutes longer, or until pale golden. Place crust on a wire rack to cool. Reduce oven temperature to 325ºF.
Step 2
In a large saucepan, stir together 1 1/4 cups sugar, cornstarch, 1/4 tsp. salt, 1 1/2 cups water, lemon juice and zest, butter and egg yolks. Bring mixture to a simmer, whisking constantly, about 5 minutes. Simmer for 1 minute, until thick; do not boil. Scrape filling into pie crust.
Step 3
In a large bowl, whisk egg whites with cream of tartar and 1/8 tsp. salt until soft peaks form. Whisk in remaining 2 Tbsp. sugar and beat until stiff, glossy peaks form, about 2 minutes.
Step 4
Top pie filling with meringue, taking care to seal edges. Bake for 20 minutes, until nicely browned. Let cool on wire rack. Refrigerate for 2 hours, until set. Serve pie chilled or at room temperature.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 492 | ||
Calories from Fat: 327 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.4g | 49 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 1088mg | 335 % | |
Sodium 19537.8mg | 674 % | |
Potassium 406.6mg | 11 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 10.6g | ||
Protein 31.8g | 45 % | |
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: 492
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