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Lemon Meringue Pie with Pecan Crust Recipe

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Lemon Meringue Pie with Pecan Crust
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Ingredients
15
Count
Nutrition
498
Calories
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Ingredients:

  • 2/3 cup finely chopped pecans
  • 1/3 cup cake flour
  • 3 tbsp (packed) golden brown sugar
  • 1/2 tsp salt
  • 5 tbsp chilled unsalted butter , cut into 1/2-inch pieces
  • 3 tbsp chilled vegetable shortening , cut into 1/2-inch pieces
  • 3 tbsp (about) ice water
  • 1 3/4 cups plus 1/3 cup sugar
  • 1/3 cup cornstarch
  • 1 1/2 cups water

Directions:

  1. Make crust: Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal. Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
  2. Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.
  3. Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until golden at edge, about 15 minutes. Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.
  4. Reduce oven temperature to 325°F.
  5. Make filling and topping: Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth. Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes. Pour into prepared crust.
  6. Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
  7. Bake pie until meringue is golden, about 20 minutes. Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 497.92 Kcal (2085 kJ)
Calories from fat 269.91 Kcal
% Daily Value*
Total Fat 29.99g 46%
Cholesterol 138.13mg 46%
Sodium 196.93mg 8%
Potassium 212.62mg 5%
Total Carbs 52.13g 17%
Sugars 27.2g 109%
Dietary Fiber 2.64g 11%
Protein 8.29g 17%
Vitamin C 8.1mg 14%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 51.9mg 5%
Amount Per 100 g
Calories 269.37 Kcal (1128 kJ)
Calories from fat 146.02 Kcal
% Daily Value*
Total Fat 16.22g 46%
Cholesterol 74.73mg 46%
Sodium 106.54mg 8%
Potassium 115.02mg 5%
Total Carbs 28.2g 17%
Sugars 14.72g 109%
Dietary Fiber 1.43g 11%
Protein 4.48g 17%
Vitamin C 4.4mg 14%
Iron 1mg 10%
Calcium 28.1mg 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

  • 11.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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