Nutritional Info

Nutrition Facts

Serving Size 1 (102g)

Calories 272
Calories from Fat 105 (39%)
Amount Per Serving %DIV
Total Fat 11.7g 18%
Saturated Fat 3.8g 19%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 135mg 45%
Sodium 280.4mg 12%
Potassium 139.1mg 3%
Total Carbohydrate 27g 9%
Dietary Fiber 1.1g 4%
Sugars 11g
Protein 12.8g 26%

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Recipe Description
Great tangy lemon pie that the family will love
Prep time
2 hr 25 min
Cook time
45 min
Ready In
3 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  cream of tartar
1/2 Teaspoon(t)  vanilla extract
6 Tablespoon(T)  sugar
3   egg whites room temperature
1   meringue
1   baked pie crust 9"
1/2 Teaspoon(t)  salt
1 Tablespoon(T)  butter
1   medium lemon zested
1/3 Cup(c)  lemon juice (1 1/2 lemons)
1/2 Cup(c)  all purpose flour
1 1/2 Cup(c)  water
3   eggs seperated
1 1/4 Cup(c)  white sugar

Preparation

Preheat oven to 350°F.

Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.

Slightly beat the egg yolks in a bowl with a fork. Mix about one-third of the boiled mixture with the egg yolks; then pour the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously.

Remove from heat, and add the butter. Add the lemon zest and lemon juice. Stir to mix thoroughly.

Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry.

Bake in a 350°F oven 12 to 15 minutes or until nicely browned.

Meringue Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.

Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

Once done coll for 20 minutes and place in refrigerator for atleast 2 hours to chill complete.

Serve

 

Additional notes

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