Lemon meringue pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 221.0
- Total Fat: 7.9 g
- Cholesterol: 69.8 mg
- Sodium: 190.8 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 0.2 g
- Protein: 2.6 g
View full nutritional breakdown of Lemon meringue pie calories by ingredient
Introduction
A very easy to make tasty pie. A very easy to make tasty pie.Number of Servings: 12
Ingredients
-
4 large Egg, fresh, whole, raw seperated
1 cup Granulated Sugar, or custard
.5 cup Granulated Sugar, for meringue
2 serving Lemon, fresh squeezed, juice of one whole lemon
.5 cup Cornstarch
0.5 tsp Morton Iodized Salt
3 tbsp Butter, unsalted
1 crust, single 9" Pie crust, frozen, ready-to-bake
Tips
Pie will keep in fridge for around three days only.
Directions
First, remove frozen pie crust from freezer and set out to thaw for around ten to twenty minutes. Meanwhile, pre-heat the oven to 400F to pre bake the crust. After the crust thaws take a fork and Poke holes into it, turning the fork on an angle to puncture the sides of pie crust without disturbing the edges of crust on top. Place pie crust in oven for about 10-12 minutes until golden brown.
Next measure out 1/2 cup cornstarch and 1 cup white sugar with 1/2 tsp salt and mix together well in small bowl.
In two other bowls separate 4 eggs into yolks and whites, with your whites preferably in a glass bowl or stainless steel bowl.
First zestoff the yellow outer lemons until you have two TBSP of zest. I use the smallest cutting end of a cheese grater for the job. Next juice both lemons until you have 1/2 cup of juice measured. Add to juice 1/2 cups of filtered water and set aside.
Now take a good eight minutes to make your meringue. Place your hand mixture into egg whites and turn on to med speed and beat until frothy white but keep beating in this stage and all other stages for about 90 seconds each time, begin using the highest speed now, next slowly add around 1/4 of the 1/2 cup sugar to whites and mix for 90 seconds, then add another 1/4 of sugar, another 90 seconds until all sugar is incorporated into whites, then beat for two more minutes. Your meringue should always turn out perfect this way as long as you are patient and no yolks made it into the whites. Set it aside, while we move onto the lemon custard.
Add the juice water into a sauce pan on stove along with the sugar and cornstarch mixture and with a nylon covered whisk mix well until all lumps are gone and meshed with the lemon water. Cook over medium heat until very bubbly and almost a rolling boil.
When you get to this point, remove from heat and add the butter and lemon zest along with your four egg yolks and beat well and constantly until well combined so the yolks don’t “cook” and keep mixing until butter is well melted then scrape custard into pie shell and spread it out. While custard in shell is still steaming hot top with pre-made meringue. This helps it to cook a bit on bottom and eliminate that watery film between layers of custard and meringue that makes pies gross to eat.
Place pie into 350F pre-heated oven for 10-12 minuets until golden on top. Then remove. You may cool pie on stovetop for around an hour and a half before placing into refrigerator to set and keep.but don’t leave pie out for more than two hours or it will spoil. Also eat pie within around three days.
Serving Size: Makes about 12 small slices
Number of Servings: 12
Recipe submitted by SparkPeople user MELTEA43.
Next measure out 1/2 cup cornstarch and 1 cup white sugar with 1/2 tsp salt and mix together well in small bowl.
In two other bowls separate 4 eggs into yolks and whites, with your whites preferably in a glass bowl or stainless steel bowl.
First zestoff the yellow outer lemons until you have two TBSP of zest. I use the smallest cutting end of a cheese grater for the job. Next juice both lemons until you have 1/2 cup of juice measured. Add to juice 1/2 cups of filtered water and set aside.
Now take a good eight minutes to make your meringue. Place your hand mixture into egg whites and turn on to med speed and beat until frothy white but keep beating in this stage and all other stages for about 90 seconds each time, begin using the highest speed now, next slowly add around 1/4 of the 1/2 cup sugar to whites and mix for 90 seconds, then add another 1/4 of sugar, another 90 seconds until all sugar is incorporated into whites, then beat for two more minutes. Your meringue should always turn out perfect this way as long as you are patient and no yolks made it into the whites. Set it aside, while we move onto the lemon custard.
Add the juice water into a sauce pan on stove along with the sugar and cornstarch mixture and with a nylon covered whisk mix well until all lumps are gone and meshed with the lemon water. Cook over medium heat until very bubbly and almost a rolling boil.
When you get to this point, remove from heat and add the butter and lemon zest along with your four egg yolks and beat well and constantly until well combined so the yolks don’t “cook” and keep mixing until butter is well melted then scrape custard into pie shell and spread it out. While custard in shell is still steaming hot top with pre-made meringue. This helps it to cook a bit on bottom and eliminate that watery film between layers of custard and meringue that makes pies gross to eat.
Place pie into 350F pre-heated oven for 10-12 minuets until golden on top. Then remove. You may cool pie on stovetop for around an hour and a half before placing into refrigerator to set and keep.but don’t leave pie out for more than two hours or it will spoil. Also eat pie within around three days.
Serving Size: Makes about 12 small slices
Number of Servings: 12
Recipe submitted by SparkPeople user MELTEA43.