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Classic Lemon Meringue Pie

Dessert.Master's picture
  9 inch baked pie shell 1
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 6 1⁄3 Tablespoon (1/3 Cup Plus 1 Tablespoon)
  Water 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , slightly beaten
  Butter/Margarine 3 Tablespoon
  Grated lemon peel 2 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Yellow food color 2 Drop
  Meringue 1 Cup (16 tbs) (Adjust Quantity As Needed)

Bake pie shell.
Heat oven to 400°.
Mix sugar and cornstarch in medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute.
Remove from heat; stir in butter, lemon peel, lemon juice and food color.
Pour into pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake until delicate brown, about 10 minutes.
Cool away from draft.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3590 Calories from Fat 1059

% Daily Value*

Total Fat 119 g183.2%

Saturated Fat 59 g295%

Trans Fat 0 g

Cholesterol 652 mg217.3%

Sodium 1067.6 mg44.5%

Total Carbohydrates 613 g204.4%

Dietary Fiber 7.5 g30%

Sugars 423.2 g

Protein 26 g52.2%

Vitamin A 36.1% Vitamin C 115%

Calcium 84.8% Iron 10.2%

*Based on a 2000 Calorie diet

Classic Lemon Meringue Pie Recipe