Lemon Meringue Pie

Lemon Meringue Pie

4.4 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 267.9
  • Total Fat: 8.5 g
  • Cholesterol: 83.7 mg
  • Sodium: 128.8 mg
  • Total Carbs: 45.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Lemon Meringue Pie calories by ingredient
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Introduction

Beautiful, easy to make pie! All family loves it! Beautiful, easy to make pie! All family loves it!
Number of Servings: 8

Ingredients

    * Granulated Sugar, 1 cup
    * Corn Starch, 1/4 cup
    * Water, 1.5 cup
    * 3 egg yolks, fresh
    * Grated Lemon Peel from 1 Lemon
    * Lemon juice, 1/4 cup
    * Butter, unsalted, or margarine, 1 tbsp
    * Pie crust, baked, 9"
    * 3 egg whites, fresh
    * Granulated Sugar, 1/3 cup

Directions

Combine sugar and corn starch, add water, stir until smooth. Stir in slightly beaten egg yolks. Stirring constantly, bring to boil over medium heat. Boil for 1 min. Remove from heat, add next 3 ingredients (lemon peal, juice, butter or margarine). Spoon HOT filling in the pie crust. Beat egg whites until foamy, gradually add sugar, beat until stiff peaks form. Spread over ht feeling. Bake in 350 F oven for 15-20 min or until golden. Cool on rack, refrigerate. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PORTIER.N.

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Member Ratings For This Recipe

  • could you add splenda instead of the sugar - 8/8/12

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  • Dont the eggs scramble when you boil the mix? - 3/8/12

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  • Awesome! This reminds me of my Grandmother's homemade pie. I wouldn't change a thing. - 10/14/11

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  • Wonderful! It just needs 1/4 t cream of tartar added to the egg whites to stabilize the meringue. - 5/14/10

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  • I really liked the way this pie tasted, but I must have done something wrong with the meringue. Even though it was watery, it baked just fine over the top. For some reason, my refrigerated left-over pie turned into a lemon puddle by the next day. No matter though, it still tasted great in a bowl. - 1/25/10

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