Lemon Meringue Pie Recipe

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Lemon Meringue Pie
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Ingredients
15
Count
Nutrition
556
Calories
Total time
48
Minutes
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Ingredients:

Directions:

  1. MAKE THE FILLING.
  2. In a medium-size saucepan, combine sugar, cornstarch and salt.
  3. Gradually add the cold water, whisking until mixture comes to a boil.
  4. Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
  5. In a small bowl, lightly beat the egg yolks.
  6. Stir a small amount of filling into the egg yolks to temper them.
  7. Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
  8. DO NOT OVERMIX.
  9. Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
  10. Sprinkle the ginger snap crumbs over the baked crust.
  11. Pour in the lemon filling while it is still warm, then make the meringue.
  12. MAKE THE MERINGUE.
  13. Position the oven rack to the lower third of the oven.
  14. Preheat the oven to 400 degrees.
  15. In a small bowl, combine the sugars.
  16. In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
  17. Add the cream of tartar and increase mixer speed to medium-high.
  18. Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
  19. Add the vanilla.
  20. Beat the whites until thick and glossy, about 30 seconds longer.
  21. With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
  22. With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
  23. Swirl the meringue with the back of the tablespoon to form peaks.
  24. Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
  25. Cool the pie away from drafts.
  26. A chill may cause the meringue to fall.
  27. Do not cut the pie until it is completely cool.
  28. TO PREVENT MERINGUE FROM WEEPING.
  29. Blend in the sugar slowly.
  30. Spread the meringue on the filling while the filling is still warm.
  31. Seal the meringue onto the very edge of the pie.
  32. Leave no trace of filling uncovered.
  33. Do not overbake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 556.33 Kcal (2329 kJ)
Calories from fat 133.51 Kcal
% Daily Value*
Total Fat 14.83g 23%
Cholesterol 209.44mg 70%
Sodium 341.79mg 14%
Potassium 208.72mg 4%
Total Carbs 96.61g 32%
Sugars 74.25g 297%
Dietary Fiber 0.91g 4%
Protein 11.36g 23%
Vitamin C 6.1mg 10%
Vitamin A 0.1mg 2%
Iron 1.2mg 6%
Calcium 44.5mg 4%
Amount Per 100 g
Calories 186.39 Kcal (780 kJ)
Calories from fat 44.73 Kcal
% Daily Value*
Total Fat 4.97g 23%
Cholesterol 70.17mg 70%
Sodium 114.51mg 14%
Potassium 69.93mg 4%
Total Carbs 32.37g 32%
Sugars 24.88g 297%
Dietary Fiber 0.3g 4%
Protein 3.81g 23%
Vitamin C 2mg 10%
Iron 0.4mg 6%
Calcium 14.9mg 4%

* 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

  • 12.2
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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