Lemon Meringue Pie Recipe

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Lemon Meringue Pie
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Ingredients
18
Count
Nutrition
585
Calories
Total time
80
Minutes
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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1 tbsp lemon juice
  • 1 1/4 cups sugar
  • 1 1/2 cups water
  • 6 tbsp cornstarch
  • 5 large egg yolks
  • 1 dash salt
  • 1 tbsp finely grated lemon zest
  • 5 large egg whites
  • 1/3 cup sugar
  • 1 tbsp cornstarch

Directions:

  1. For crust combine flour, sugar and salt. Cut in chilled butter until a rough crumbly texture and little bits of butter are still visible. In a small bowl whisk egg and lemon juice. Pour all at once into flour mixture and combine just until dough comes together. Shape dough into a disc and chill for at least one hour.
  2. Preheat oven to 400F degrees. On a lightly floured surface, roll out dough to just less than 1/4 inch thick. Sprinkle a 9-inch pie shell with flour and line with dough. Tuck in rough edges and crimp (pinch) with your fingers. Put pie shell in freezer just for 10 minutes to rest and firm up. Once chilled line pastry with aluminum foil (and have foil hang over crust edges to protect it) and weigh down with pie weights, dried beans or raw rice. Bake for 10 minutes, then reduce oven temperature to 375F degrees and bake 15 minutes more. Remove aluminum foil and weights and bake 10 minutes more, to dry out center of the shell. Cool completely before filling.
  3. For filling whisk sugar, water and cornstarch in a heavy-bottomed saucepot. Whisk in egg yolks and salt and cook over low heat for five minutes, whisking constantly. Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about five more minutes. Remove from heat and strain. Stir in lemon zest, lemon juice and butter until butter dissolves. Pour immediately into cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue, about four hours.
  4. For meringue preheat oven to 350F degrees. Whip egg whites with cream of tartar until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch and dollop over chilled lemon filling. Use sweeping motions with your spatula to create swirls and peaks that look so enticing once browned. Bake pie for 10 minutes, just until meringue browns lightly. Let pie cool or chill until ready to slice.
  5. Pastry Chef Anna Olson.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 584.64 Kcal (2448 kJ)
Calories from fat 267.11 Kcal
% Daily Value*
Total Fat 29.68g 46%
Cholesterol 250.68mg 84%
Sodium 343.26mg 14%
Potassium 220.28mg 5%
Total Carbs 67.72g 23%
Sugars 33.24g 133%
Dietary Fiber 1.03g 4%
Protein 12.95g 26%
Vitamin C 8.9mg 15%
Vitamin A 0.3mg 10%
Iron 1.3mg 7%
Calcium 49.8mg 5%
Amount Per 100 g
Calories 219.36 Kcal (918 kJ)
Calories from fat 100.22 Kcal
% Daily Value*
Total Fat 11.14g 46%
Cholesterol 94.06mg 84%
Sodium 128.79mg 14%
Potassium 82.65mg 5%
Total Carbs 25.41g 23%
Sugars 12.47g 133%
Dietary Fiber 0.39g 4%
Protein 4.86g 26%
Vitamin C 3.3mg 15%
Vitamin A 0.1mg 10%
Iron 0.5mg 7%
Calcium 18.7mg 5%

* 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

  • 14
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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