Lemon Meringue Pie III
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Description
Wonderful lemon meringue pie from one of our local restaurants.
Ingredients
- 1 (9 inch) pie crust, baked
- 1 ½ cups white sugar
- ½ teaspoon salt
- 1 ½ cups water
- ½ cup cornstarch
- ⅓ cup water
- 4 eggs, separated
- ½ cup lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons butter
- ¼ teaspoon salt
- ½ cup white sugar
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C).
- 2. Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
- 3. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
- 4. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
- 5. Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.
Nutrition Facts
serving: 1 - 9 inch pie
calories: 382.9 kcal
carbohydrates: 66.7 g
protein: 4 g
saturated fat: 5.2 g
cholesterol: 104.4 mg
sodium: 386.5 mg
fiber: 0.3 g
sugar: 51.2 g