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Add a photoServings: 8
Ingredients
- 1 x 9 inch pie crust, baked
- 5 Tbsp. cornstarch
- 1 c. white sugar
- 1/4 tsp salt
- 2 c. water
- 3 x egg yolks
- 2 Tbsp. butter
- 5 Tbsp. lemon juice
- 2 tsp lemon zest
- 3 x egg whites
- 6 Tbsp. white sugar
Directions
- Preheat oven to 350F.
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook till mix is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 c. of cornstarch mix into egg yolks, whisking constantly. Pour egg yolk mix back into cornstarch mix in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mix 2 min longer, stirring constantly. Remove from heat.
- Stir butter or possibly margarine, lemon juice, and lemon rind into thickened mix. Allow mix to cold, then pour into pie shell.
- To Make Meringue: In a large metal or possibly glass mixing bowl, beat egg whites till foamy. Add in 6 Tbsp. sugar a little at a time, continuing to beat till all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 min, just till meringue is golden.
- Refrigeratebefore serving.
- Makes 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 308 | |
| Calories from Fat 91 | 30% |
| Total Fat 10.17g | 13% |
| Saturated Fat 4.57g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 213mg | 9% |
| Potassium 35mg | 1% |
| Total Carbs 54.54g | 15% |
| Dietary Fiber 0.7g | 2% |
| Sugars 34.67g | 23% |
| Protein 0.94g | 2% |
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