Directions:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
- Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
- For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
- For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
- In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 802.25 Kcal (3359 kJ) | ||
| Calories from fat | 208.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.12g | 36% | |
|---|---|---|---|
| Cholesterol | 92.02mg | 31% | |
| Sodium | 362.21mg | 15% | |
| Potassium | 83.72mg | 2% | |
| Total Carbs | 131.64g | 44% | |
| Sugars | 35.01g | 140% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 12.76g | 26% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 214.61 Kcal (899 kJ) | ||
| Calories from fat | 55.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 36% | |
|---|---|---|---|
| Cholesterol | 24.62mg | 31% | |
| Sodium | 96.89mg | 15% | |
| Potassium | 22.39mg | 2% | |
| Total Carbs | 35.22g | 44% | |
| Sugars | 9.37g | 140% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 3.41g | 26% | |
| Vitamin C | 1.6mg | 10% | |
| Iron | 0.1mg | 2% | |
| Calcium | 6.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Lemon Daffodil Cake
Egg whites (about 9), Cream of tartar, Salt, Sugar and 14 more.. -
Lemon Cream Dessert
Sugar, Cornstarch, Cold water, Egg yolks, lightly beaten and 14 more.. -
Burst o' Lemon Muffins
King arthur unbleached all-purpose flour, Sugar and 13 more.. -
Lemon Blueberry Biscuits
King arthur unbleached all-purpose flour, Sugar and 12 more.. -
Lemon Meringue Pie
Sugar, Cornstarch, All-purpose flour, Water and 9 more.. -
Lemon Cream Dessert
Sugar, Cornstarch , plus, Cornstarch, Cold water and 13 more.. -
Creamy Lemon Filling
Sugar, Cornstarch, Water, Egg yolks, lightly beaten and 3 more.. -
Lemon Blueberry Cream Pie
Sugar, Cornstarch, Milk, Egg yolks, beaten, Butter and 7 more.. -
Luscious Lemon Pie
Sugar, Cornstarch, Milk, Egg yolks, beaten and 6 more.. -
Lemon Tart
Sugar, Cornstarch, Milk, Egg yolks, lightly beaten and 6 more.. -
Lemon Buttermilk Chess Pie
Sugar, Yellow cornmeal, Flour, Salt and 9 more.. -
Lemon Fudge
Sugar, Cocoa, Salt, Light corn syrup, Evaporated milk and 5 more..
Also Try
-
-
-
Lemon Meringue Pie III
Pie crust, baked, White sugar, Salt, Water, Cornstarch and 7 more..4 (1 Votes) -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
