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This Lemon Meringue Pie is absolutely delightful to pep up weekend family dinners. Enjoy as a fruit dessert, the Lemon Meringue Pie is sure to catch you by surprise and get you hooked to it.
  Sugar 1 Cup (16 tbs)
  Cornstarch 45 Milliliter (3 Tablespoon)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Cold water 75 Milliliter (1/3 Cup)
  Egg yolks 3
  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.
Cool completely.

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Nutrition Rank

Nutrition Facts

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

Mother'S Lemon Meringue Pie Recipe