Lemon Meringue Pie Recipe

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Lemon Meringue Pie
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Ingredients
15
Count
Nutrition
353
Calories
Total time
31
Minutes
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Ingredients:

  • 1 cup flour
  • 3 tbsp cold butter, cut in pieces
  • 3 tbsp trans-fat free shortening, cut in pieces
  • 2 -3 tbsp cold water
  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 4 large egg yolks
  • 2 cups water
  • 4 large egg whites
  • 1/2 cup sugar

Directions:

  1. Pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
  2. With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl.
  3. Remove blade, then dough.
  4. Gather dough into a ball, press into disk.
  5. Wrap with wax paper or plastic wrap and refrigerate 1 hour or until firm enough to roll out.
  6. Heat oven to 425 degrees.
  7. You'll need a 9-inch pie plate.
  8. Roll out dough on lightly floured surface or between 2 sheets of wax paper to 12-inch circle.
  9. Fit dough into pie plate, pressing gently onto bottom and up sides; crimp edge and freeze 15 minutes.
  10. Bake 20-22 minutes or until golden.
  11. Remove pie plate to wire rack, cool while making filling.
  12. Reduce oven temperature to 350 degrees.
  13. Filling: Whisk sugar and cornstarch in a 2-quart saucepan.
  14. Whisk in egg yolks and lemon juice until smooth.
  15. Stir in water, continue stirring until mixture comes to a full boil.
  16. Boil about 1 minute, stirring constantly, until filling is translucent and thick.
  17. Remove from heat.
  18. Add butter and lemon zest, stirring until butter melts.
  19. Pour hot filling into baked pie shell.
  20. Meringue: Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.
  21. Gradually beat in sugar, 1 T at a time, beating well after each addition until sugar dissolves.
  22. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
  23. Spoon meringue around edge of filling; spread to edge of crust to seal.
  24. Spoon remaining meringue in center, spread and swirl with back of teaspoon to cover filling evenly.
  25. Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160 degrees.
  26. Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.
  27. To serve, cut with a long blade knife dipped in cold water.
  28. You can make pastry a day ahead.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 352.55 Kcal (1476 kJ)
Calories from fat 121.8 Kcal
% Daily Value*
Total Fat 13.53g 21%
Cholesterol 112.08mg 37%
Sodium 483.41mg 20%
Potassium 148.51mg 3%
Total Carbs 51.35g 17%
Sugars 26.38g 106%
Dietary Fiber 2.12g 8%
Protein 7.52g 15%
Vitamin C 6.3mg 11%
Vitamin A 0.1mg 3%
Iron 1.7mg 9%
Calcium 80.3mg 8%
Amount Per 100 g
Calories 182.69 Kcal (765 kJ)
Calories from fat 63.12 Kcal
% Daily Value*
Total Fat 7.01g 21%
Cholesterol 58.08mg 37%
Sodium 250.5mg 20%
Potassium 76.96mg 3%
Total Carbs 26.61g 17%
Sugars 13.67g 106%
Dietary Fiber 1.1g 8%
Protein 3.9g 15%
Vitamin C 3.3mg 11%
Iron 0.9mg 9%
Calcium 41.6mg 8%

* 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

  • 7.8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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