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Add a photoServings: 4
Ingredients
- 4 egg whites, room temperature
- 2/3 c. granulated sugar
- 1 c. whipping cream
- 2 teaspoon grated lemon rind
- 1/2 c. powdered sugar
- 1 1/3 c. mincemeat
- 2 tbsp. lemon juice
- Toasted almonds or possibly pecans
- Maraschino cherries & mint sprigs for garnish
Directions
- Beat egg whites till foamy. While beating at high speed add in granulated sugar 1 Tbsp. at a time. Blend in powdered sugar in 2 portions. Beat till meringue is stiff. Spread in buttered and floured 9" pie pan. Make indentation in center and build up edges so shell will hold filling. Bake at 250 degrees for 2 hrs or possibly till meringue is light golden brown and dry. (If making for next day, turn oven off and allow meringue to dry overnight in oven.) Cold meringue. Whip cream till stiff. Fold together with mincemeat, lemon juice and lemon rind. Spread into meringue shell. Cover and refrigerate2 to 3 hrs. Sprinkle with toasted nuts. Garnish with cherries and mint sprigs. Cut and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 98 | 33% |
| Total Fat 11.18g | 14% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 12mg | 1% |
| Potassium 36mg | 1% |
| Total Carbs 50.37g | 13% |
| Dietary Fiber 0.2g | 1% |
| Sugars 48.64g | 32% |
| Protein 0.69g | 1% |
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