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Lemon Meringue Pie

Once you try this Pecan Pie,I'm sure you will always get hooked to this.This is the best Pecan Pie I've ever tasted. This is going to be very appealing!
  Sugar 1 Cup (16 tbs)
  Corn starch 3 Tablespoon (Argo)
  Cold water 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , slightly beaten
  Grated lemon rind 1
  Lemon juice 1⁄4 Cup (4 tbs)
  Margarine 1 Tablespoon
  9 inch baked pastry shell 1
  Egg whites 3
  Sugar 1⁄3 Cup (5.33 tbs)

Stir together 1 cup sugar and cornstarch in a 2-quart saucepan.
Gradually stir in water until smooth.
Stir in egg yolks.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Remove from heat.
Stir in lemon rind, lemon juice and margarine.
Turn into pastry shell.
Beat egg whites until foamy in small bowl with mixer at high speed.
Add 1/3 cup sugar, 1 Tbs at a time, beating well after each addition.
Continue beating until stiff peaks form.
Spread some meringue around edge of filling, first touching crust all around, then fill center.
Bake in 350°F oven 15 minutes, until lightly browned.
Cool at room temperature away from draft.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2027 Calories from Fat 473

% Daily Value*

Total Fat 54 g83.4%

Saturated Fat 17.2 g85.8%

Trans Fat 0 g

Cholesterol 555.3 mg185.1%

Sodium 704.3 mg29.3%

Total Carbohydrates 368 g122.5%

Dietary Fiber 1.2 g4.7%

Sugars 273.3 g

Protein 21 g42.7%

Vitamin A 24% Vitamin C 57.5%

Calcium 51.9% Iron 8.9%

*Based on a 2000 Calorie diet

Lemon Meringue Pie Recipe