Place egg whites, sugar, corn syrup and salt in top of double boiler and beat 30 seconds on high speed until blended. Place blended mixture over rapidly boiling water and cook, beating constantly on high speed for 6 to 7 minutes or until stiff and fluffy. Remove from heat, add lemon juice and beat 1 to 2 minutes more until spreading consistency. Quickly spread over top and sides of Lemon Meringue Layer Cake.
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|Serving Size: 1 Serving (1205g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 10 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 993mg||34 %|
|Potassium 990.4mg||26 %|
|Total Carbohydrate 612.9g||180 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 612.7g|
|Protein 64.8g||93 %|
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Calories per serving: 2639
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