Lemon Meringue Pie Recipe

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Lemon Meringue Pie
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Ingredients
23
Count
Nutrition
814
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Pie Crust: Preheat oven to 425°; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
  2. Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
  3. On a lightly floured surface, roll chilled dough out to a 12 -13 diameter circle; fold dough in half and gently lift it, transferring it to a 9 pie plate; gently fit the dough into the plate and trim the edge with a 1/4 overhang.
  4. Gently fold the overhang under and crimp the new edge all way'round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
  5. Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
  6. Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
  7. Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
  8. Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
  9. Meringue: Preheat oven to 325°; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
  10. With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
  11. Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way'round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 813.62 Kcal (3406 kJ)
Calories from fat 335.72 Kcal
% Daily Value*
Total Fat 37.3g 57%
Cholesterol 313.72mg 105%
Sodium 505.42mg 21%
Potassium 298.17mg 6%
Total Carbs 102.26g 34%
Sugars 52.32g 209%
Dietary Fiber 1.7g 7%
Protein 18.26g 37%
Vitamin C 12.8mg 21%
Vitamin A 0.3mg 9%
Iron 2.2mg 12%
Calcium 85.3mg 9%
Amount Per 100 g
Calories 186.74 Kcal (782 kJ)
Calories from fat 77.05 Kcal
% Daily Value*
Total Fat 8.56g 57%
Cholesterol 72mg 105%
Sodium 116mg 21%
Potassium 68.44mg 6%
Total Carbs 23.47g 34%
Sugars 12.01g 209%
Dietary Fiber 0.39g 7%
Protein 4.19g 37%
Vitamin C 2.9mg 21%
Vitamin A 0.1mg 9%
Iron 0.5mg 12%
Calcium 19.6mg 9%

* 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

  • 19
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar

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