K2 Lemon Meringue Pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.6
  • Total Fat: 10.2 g
  • Cholesterol: 27.9 mg
  • Sodium: 95.6 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.7 g

View full nutritional breakdown of K2 Lemon Meringue Pie calories by ingredient
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Introduction

A tart lemon meringue pie made with bread, eggs, sugar, butter and lemon. A tart lemon meringue pie made with bread, eggs, sugar, butter and lemon.
Number of Servings: 12

Ingredients

    Filling:
    5 slices of stale white or italian bread
    1 cup granulated sugar
    1/2 stick butter
    1 lemon -grated and juiced
    4 eggs divided into white and yolks as per recipe

    Pie Crust:
    1 cup flour
    1/3 cup Criso shortening
    3 tbsp of water

Directions

Make pie crust by cutting in 1 cup flour with 1/3 shortening and then add 3 tbsp of water and stir with a fork until a ball of dough is formed. Roll out pie crust and place into pie pan. Pinch top to form a fluted crust.

Preheat oven to 400. Remove the crusts from 5 slices of stale white or italian bread and tear into small pieces (like stuffing) and place in a medium mixing bowl. Add one cup of sugar and 1/2 stick of butter. Set aside while.

Grate the skin of one medium to large lemon and set aside. Squeeze lemon juice into a measuring cup until 1/4 cup full. Set aside. Break 3 eggs saving the whites in a small mixer bowl and egg yolks in a small bowl. Place the egg whites in the refrigerator to stay cool. Add one whole egg to the egg yolks and whisk together until frothy..

Boil one cup of water and pour over the bread mixture. Stir until butter is completely dissolved. Add the egg mixture stirring until blended. Add grated lemon and lemon juice last and mix well. Pour into pie crust and bake for 20 minutes at 400 degrees.

Remove pie from oven. Beat egg whites with a small amount of sugar until stiff. Place meringue on pie and seal with edges of pie crust with rubber spatula. Bake another 4 to 5 minutes until meringue is lightly browned and puffy.


Number of Servings: 12

Recipe submitted by SparkPeople user K2KSQUARED.

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