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Succulent Lemon Meringue Pie's picture
  Pastry 1 (For Single Crust Pie)
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 3 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1 Dash
  Water 1 1⁄2 Cup (24 tbs)
  Eggs 3
  Butter/Margarine 2 Tablespoon
  Shredded lemon peel 1⁄2 Teaspoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Meringue 1 (For Pie)

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake at 450° for 10 to 12 minutes.
For filling, in medium saucepan combine sugar, cornstarch, flour, and salt.
Gradually stir in water.
Cook and stir over medium-high heat till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Stir about 1 cup of the hot mixture into the beaten yolks.
Return mixture to saucepan.
Bring to boil; cook and stir 2 minutes more.
Remove from heat.
Stir in butter or margarine and lemon peel.
Gradually stir in lemon juice, mixing well.
Turn into pastry shell.
Make Meringue for Pie using the 3 reserved egg whites.
Spread over hot filling; seal to edge.
Bake at 350° till golden, 12 to 15 minutes.
Cover; chill to store.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2184 Calories from Fat 476

% Daily Value*

Total Fat 53 g82.2%

Saturated Fat 22.1 g110.7%

Trans Fat 0 g

Cholesterol 698.9 mg233%

Sodium 400.5 mg16.7%

Total Carbohydrates 404 g134.6%

Dietary Fiber 4.2 g16.8%

Sugars 313.1 g

Protein 28 g56.5%

Vitamin A 30% Vitamin C 67.7%

Calcium 10.6% Iron 28.5%

*Based on a 2000 Calorie diet

Succulent Lemon Meringue Pie Recipe