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Freeze Lemon Meringue Pie

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  8 inch baked pie shell 1
  Granulated sugar 1 Cup (16 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Warm water 1 1⁄4 Cup (20 tbs)
  Grated lemon rind 1 Tablespoon (From 1 Lemon)
  Lemon juice 1⁄4 Cup (4 tbs)
  Egg yolks 3 , slightly beaten
  Butter/Margarine 1 Tablespoon
  Egg whites 2
  Salt 1⁄4 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)

On any cool day: In double boiler combine 1 cup sugar, cornstarch, 1/8 teasp. salt.
Slowly stir in water, then lemon rind and juice, egg yolks, butter.
Cookover boiling water, stirring constantly, until mixture is thick enough to mound when dropped from spoon.
Cool; then spoon into cooled pie shell.
Freezer-wrap, first covering pie with second pie plate (preferably a paper one).
Freeze; plan to use within a month or so, adding meringue (below) just before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2299 Calories from Fat 272

% Daily Value*

Total Fat 81 g124.4%

Saturated Fat 60.5 g302.5%

Trans Fat 0 g

Cholesterol 587.5 mg195.8%

Sodium 1350.9 mg56.3%

Total Carbohydrates 391 g130.3%

Dietary Fiber 10.3 g41%

Sugars 317.2 g

Protein 22 g44.4%

Vitamin A 20.9% Vitamin C 79%

Calcium 10.3% Iron 25.2%

*Based on a 2000 Calorie diet

Freeze Lemon Meringue Pie Recipe