Blue Ribbon Lemon Meringue Pie Recipe

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1 vote | 2313 views
Servings: 8

Ingredients

Cost per serving $0.35 view details

Directions

  1. In a medium-size heavy saucepan, mix 1 1/2 c. sugar, cornstarch, flour and salt. Gradually add in water, stirring till well blended. Bring mix to a boil over medium heat, stirring constantly; cook 3 min. Remove from heat. Slowly pour about half of mix into egg yolks, stirring constantly. Slowly pour egg yolk mix back into warm mix, stirring constantly. Return saucepan to heat.
  2. Bring to a boil, stirring constantly and cook 3 min more. Add in lemon peel and juice and butter. Cook about 2 min more, stirring with a rubber spatula in a circular motion. Don't let mix stick to bottom of pan. Filling will be very thick and spatula will leave a track when drawn through filling. Cover saucepan and remove from heat; keep hot.
  3. Preheat oven to 350 degrees. In a large bowl, beat egg whites and cream of tartar till foamy. Beat in 3/4 c. sugar, 1 Tbsp. at a time. Beat in vanilla with last Tbsp. of sugar. Continue beating till egg whites hold a soft peak. Set aside. If filling has cooled, reheat, stirring constantly, before spooning into baked pie shell. Don't let it come to a boil. Spoon warm filling into baked pie shell.
  4. Starting around edge of pie, spoon meringue over filling, making sure meringue touches fluting on pie shell. Bake in preheated oven 15 min or possibly till meringue is golden. Cold about 4 hrs at room temperature before cutting. Makes 1 (9 inch) pie.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 8 servings
Calories 283  
Calories from Fat 38 13%
Total Fat 4.35g 5%
Saturated Fat 2.74g 11%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 52mg 2%
Potassium 52mg 1%
Total Carbs 62.44g 17%
Dietary Fiber 0.2g 1%
Sugars 56.57g 38%
Protein 0.41g 1%
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