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Add a photoServings: 8
Ingredients
- 4 x egg whites
- 1 c. sugar
- 1 tsp lemon juice Nonstick cooking spray
- 4 x egg yolks
- 1/2 c. sugar Grated zest and juice of 1 large lemon
- 2 c. whipping cream whipped
- 1 Tbsp. powdered sugar
Directions
- For the Meringue Crust: Beat egg whites on high speed till soft peaks form, 3 to 4 min. Gradually add in sugar, beating till stiff but not dry. Blend in juice.
- Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mix into pan, and with a Tbsp., push mix up around edges to create pie shell. Bake at 200 degrees 2 hrs. Cold.
- For the Filling: Beat egg yolks with sugar, lemon zest and juice till light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water till thickened, about 10 min.
- Remove from heat and cold thoroughly. Mix in half of whipped cream. Turn into Meringue Crust and chill at least 2 hrs to set.
- Fold powdered sugar into remaining whipped cream and spread over chilled pie.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 198 | 56% |
| Total Fat 22.02g | 28% |
| Saturated Fat 13.7g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 23mg | 1% |
| Potassium 46mg | 1% |
| Total Carbs 40.2g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 38.53g | 26% |
| Protein 1.22g | 2% |
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