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Add a photoServings: 8
Ingredients
- Classic Pie Crust (see recipe)
- 1 1/4 c. sugar
- 1/3 c. cornstarch
- 1/4 tsp salt
- 1 1/2 c. tepid water
- 4 lrg egg yolks
- 1/4 c. fresh lemon juice
- 2 Tbsp. finely-grated lemon zest
- 2 Tbsp. unsalted butter
- 5 lrg egg whites
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/2 c. sugar
Directions
- Preheat oven to 350 degrees. Prepare the crust as directed through Step 3 in the Classic Pie Crust recipe to fit a 9-inch pie plate. Prick the crust all over with a fork, then line with foil and fill with dry beans or possibly pie weights. Bake the crust in the center of the oven till very light golden brown, about 8 min. Remove the foil and beans or possibly pie weights; bake till light golden brown, 5 min more. Cold on a rack. Raise oven temperature to 400 degrees.
- Prepare the Filling: Combine the sugar, cornstarch and salt in a saucepan. Slowly add in the water, stirring till smooth. Place over medium heat and bring to a gentle boil, stirring constantly. Boil to thicken, about 1 minute; remove from the heat.
- Whisk the egg yolks in a bowl. Whisking constantly, slowly pour about 1/4 c. of the warm sugar mix into the yolks. Slowly pour the egg mix back into the saucepan, whisking till smooth. Stir in the lemon juice, zest and butter, then return the pan to the heat. Bring to a boil, stirring constantly, and boil to thicken for 1 minute; remove from the heat. Pour the filling into the prepared pie crust.
- Prepare the Meringue: Place the egg whites, cream of tartar and salt in a large bowl. Beat with an electric mixer at low speed till soft peaks begin to create. Increase the speed to medium and add in the sugar, a Tbsp. at a time, beating just till stiff peaks form. Don't overbeat.
- Spoon the meringue over the filling decoratively, mounding it in the center and spreading it all the way to the outer edge, so it touches the crust.
- Bake the pie in the center of the oven till the meringue is lightly browned on the edges, about 5 to 7 min. Don't allow the meringue to overcolor. Cold the pie on a rack. Chill at least 3 hrs before serving.
- This recipe yields 8 servings.
- Comments: Don't allow the meringue to overcolor when baking - check the oven often. Refrigeratethe pie well before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 255 | |
| Calories from Fat 46 | 18% |
| Total Fat 5.18g | 6% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 185mg | 8% |
| Potassium 72mg | 2% |
| Total Carbs 50.02g | 13% |
| Dietary Fiber 0.2g | 1% |
| Sugars 44.15g | 29% |
| Protein 3.69g | 6% |
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