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Lemon Chess Meringue Pie (Emeril Lagasse) Recipe

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Lemon Chess Meringue Pie (Emeril Lagasse)
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Ingredients
13
Count
Nutrition
2311
Calories
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Ingredients:

Directions:

  1. Remove the prepared pie dough from the refrigerator and place on a lightly floured surface. Roll out the pastry to a large round, about 12-inches in diameter. Transfer to a 9-inch pie pan, trim the edges to within 1/2-inch of the pan, and crimp decoratively. Refrigerate for 20 to 30 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and bake until golden brown, 15 to 20 minutes. Remove from the oven and cool on a wire rack. In a small bowl, beat 1 egg white and brush over the bottom of the crust to seal.
  4. Reduce the oven temperature to 325 degrees F.
  5. Combine the whole eggs, 1 1/2 cups of the sugar and a pinch of salt in a large bowl and beat with an electric mixer until thick and pale. Beat in the cream, juice, butter, cornmeal, zest and nutmeg. Pour the filling into the pie shell and bake until the custard is just set, 35 to 40 minutes. Remove from the oven and leave the oven on.
  6. While the pie is baking, make the meringue. In a large, clean bowl using clean beaters, beat the remaining 4 egg whites with the cream of tartar and a pinch of salt with an electric mixer until soft peaks form. Beating constantly, slowly add the remaining 1/2 cup sugar until glossy, stiff peaks form, being careful not to over beat, as this will make it difficult to spread. Using a rubber spatula, spread the meringue evenly over the pie filling, smoothing out to the pastry edges so the meringue won't draw up or weep during baking. With a dull knife make decorative peaks in the meringue. Bake until the meringue is golden, 14 to 15 minutes.
  7. Transfer the pie to a wire rack to cool completely. Garnish the top of the pie with the white chocolate shavings, cut into wedges and serve.
  8. Pie Dough:
  9. 11/4 cups all-purpose flour
  10. 1 tablespoon sugar
  11. 1/4 teaspoon salt
  12. 6 tablespoons cold unsalted butter, cut into small pieces and chilled
  13. 2 tablespoons cold vegetable shortening
  14. 3 to 5 tablespoons ice water, as needed
  15. Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water until the dough comes together, being careful not to overmix or the crust will be tough.
  16. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.
  17. Yield: 1 (9 or 10-inch) piecrust
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2310.55 Kcal (9674 kJ)
Calories from fat 923.86 Kcal
% Daily Value*
Total Fat 102.65g 158%
Cholesterol 907.22mg 302%
Sodium 586.73mg 24%
Potassium 817.14mg 17%
Total Carbs 303.75g 101%
Sugars 276.76g 1107%
Dietary Fiber 9.4g 38%
Protein 51.29g 103%
Vitamin C 24.1mg 40%
Vitamin A 0.6mg 19%
Iron 4.5mg 25%
Calcium 164.2mg 16%
Amount Per 100 g
Calories 256.11 Kcal (1072 kJ)
Calories from fat 102.41 Kcal
% Daily Value*
Total Fat 11.38g 158%
Cholesterol 100.56mg 302%
Sodium 65.04mg 24%
Potassium 90.58mg 17%
Total Carbs 33.67g 101%
Sugars 30.68g 1107%
Dietary Fiber 1.04g 38%
Protein 5.68g 103%
Vitamin C 2.7mg 40%
Vitamin A 0.1mg 19%
Iron 0.5mg 25%
Calcium 18.2mg 16%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 54
    Points
  • 63
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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