Lemon Meringue Pie (Kingsford) Recipe

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Servings: 1


Cost per recipe $1.09 view details


  1. Mix 1/4 c. KINGSFORD'S Corn Starch, 1/2 c. sugar and 1/4 tsp. salt in double boiler top. Slowly stir in 1-1/2 c. water. Cook over boiling water, stirring constantly, till thick sufficient to mound slightly when dropped from spoon. Cover; cook 10 min, stirring occasionally. Beat 3 egg yolks and 1/2 c. sugar. Blend a little warm mix into egg yolks, then stir all into remaining warm mix. Cook 2 min, stirring constantly. Remove from boiling water. Gently stir in 2 Tbsp. Mazola Margarine, 1-1/2 tsp. grated lemon rind and 1/3 c. lemon juice. Cold to room temperature. Turn into baked 9-inch pastry shell.
  2. Beat 3 egg whites till foamy. Add in 6 Tbsp. sugar, 1 Tbsp. at a time, beating well after each addition. Continue beating till stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350-degree F. oven 15 to 20 min or possibly till meringue is lightly browned.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 644g
Calories 902  
Calories from Fat 200 22%
Total Fat 22.61g 28%
Saturated Fat 4.25g 17%
Trans Fat 4.17g  
Cholesterol 0mg 0%
Sodium 861mg 36%
Potassium 114mg 3%
Total Carbs 183.26g 49%
Dietary Fiber 0.6g 2%
Sugars 177.52g 118%
Protein 0.4g 1%
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