Mother'S Lemon Meringue Pie
|Sugar||1 Cup (16 tbs)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
|Flour||1⁄4 Cup (4 tbs)|
|Cold water||75 Milliliter (1/3 Cup)|
|Boiling water||500 Milliliter (2 Cups)|
|Lemon juice||125 Milliliter (1/2 Cup)|
|Grated lemon rind||1 Teaspoon|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Baked pie shell||1|
Sift the first four ingredients together, then stir lightly.
Beat cold water and egg yolks together in the top of a double boiler and add dry ingredients.
Stir until smooth, then add the boiling water.
Set pan over hot water.
Cook and stir until thick and smooth, about 15 minutes or until no raw starch flavor is present.
Whisk in lemon juice, rind and butter.
Remove from heat and cool to room temperature, stirring occasionally.
Spread in a baked pie shell and cover filling to the edge with meringue.
Swirl and peak with the back of a spoon.
Sprinkle , with sugar to make cutting easier and bake at 375F (190C) for 10 minutes or until lightly browned.
Serving size: Complete recipe
Calories 1939 Calories from Fat 629
% Daily Value*
Total Fat 70 g107.5%
Saturated Fat 26.7 g133.5%
Trans Fat 0 g
Cholesterol 555.3 mg185.1%
Sodium 1245.4 mg51.9%
Total Carbohydrates 320 g106.6%
Dietary Fiber 2.8 g11.3%
Sugars 200.1 g
Protein 14 g28.1%
Vitamin A 13% Vitamin C
Calcium 10.2% Iron 19.9%
*Based on a 2000 Calorie diet