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Lemon Meringue Pie Filling

Western.Chefs's picture
  Granulated sugar 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Cornstarch 3 Tablespoon
  Water 2 Cup (32 tbs)
  Eggs 3 , separated
  Butter 1 Tablespoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon rind 1
  9 inch baked pastry shell 1
  Meringue pie topping 1⁄4 Cup (4 tbs)

1. Combine the sugar, salt, flour and cornstarch and gradually stir in the water. Cook, stirring constantly, until thickened and smooth.
2. Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes. (Reserve egg whites for meringue topping.) Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in oven, as directed.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2125 Calories from Fat 501

% Daily Value*

Total Fat 57 g88.4%

Saturated Fat 23.1 g115.7%

Trans Fat 0 g

Cholesterol 666.7 mg222.2%

Sodium 1343.4 mg56%

Total Carbohydrates 374 g124.8%

Dietary Fiber 2 g8.1%

Sugars 257.8 g

Protein 27 g53.9%

Vitamin A 22.4% Vitamin C 57.5%

Calcium 53.1% Iron 25%

*Based on a 2000 Calorie diet

Lemon Meringue Pie Filling Recipe