Sky High Lemon Meringue Pie Recipe

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Sky High Lemon Meringue Pie
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Ingredients
22
Count
Nutrition
440
Calories
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Ingredients:

Directions:

  1. FOR THE PIE CRUST:
  2. Whisk flour, sugar and salt together for the crust in a bowl.
  3. Cut in butter and shortening with a pastry blender until butter is pea size.
  4. Add ice water, stirring with a fork until dough comes together but is neither dry nor sticky.
  5. Wrap dough in plastic wrap, flatten into a disk and chill for 30 minutes before rolling out.
  6. Preheat the oven to 400*F. with rack in the lower third of the oven, coat a 9 pie plate with cooking spray.
  7. Roll dough on a lightly floured surface to about 1/8 thick.
  8. Carefully fold into quarters and transfer to prepared pie plate.
  9. Trim all but 1 of dough from edge then turn edge under and crimp.
  10. Freeze pie shell until firm, line with foil and fill with beans or rice.
  11. Place plate on baking sheet and bake until crust is set, about 25 minutes.
  12. Remove foil and weights then return crust to oven and bake until golden, about 10 minutes longer.
  13. Reduce the oven to 300*F.
  14. TANGY LEMON FILLING:
  15. Whisk egg yolks and sugar together in a blow until smooth.
  16. Stir in remaining ingredients, then pouring filling into pie crust.
  17. Carefully transfer pie to the oven and bake just until filling is set in center, 30 minutes.
  18. Allow pie to cool then cover with plastic wrap and chill 6 hours or overnight.
  19. BROWN SUGAR MERINGUE:
  20. Preheat the oven to 400*F.
  21. Stir both sugars and water together in a saucepan.
  22. Heat over medium heat until sugars melt, swirling pan often, do not stir (this may cause the sugar to crystallize.)
  23. Increase heat to medium high and boil, swirling frequently until it reaches 250*.
  24. Remove syrup.
  25. Beat the egg whites and cream of tartar at medium speed in a stand mixer fitted with a whisk attachment while sugar syrup boils.
  26. When whites reach soft peaks (they hold their shape and droop at the tip), begin drizzling in hot sugar syrup.
  27. Once syrup is blended turn mixer to high speed and beat until meringue is stiff and glossy.
  28. Spoon meringue on pie spreading to the crust, then use a spatula to create decorative peaks and valleys in the meringue.
  29. Bake until meringue is golden brown, 12 minutes.
  30. DO NOT OVER BAKE OR FILLING WILL BECOME SOFT.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 439.67 Kcal (1841 kJ)
Calories from fat 162.29 Kcal
% Daily Value*
Total Fat 18.03g 28%
Cholesterol 193.38mg 64%
Sodium 263.72mg 11%
Potassium 177.79mg 4%
Total Carbs 62.98g 21%
Sugars 45.44g 182%
Dietary Fiber 0.7g 3%
Protein 8.18g 16%
Vitamin C 9.2mg 15%
Vitamin A 0.1mg 2%
Iron 1.4mg 8%
Calcium 69.1mg 7%
Amount Per 100 g
Calories 253.5 Kcal (1061 kJ)
Calories from fat 93.57 Kcal
% Daily Value*
Total Fat 10.4g 28%
Cholesterol 111.49mg 64%
Sodium 152.05mg 11%
Potassium 102.51mg 4%
Total Carbs 36.31g 21%
Sugars 26.2g 182%
Dietary Fiber 0.4g 3%
Protein 4.72g 16%
Vitamin C 5.3mg 15%
Iron 0.8mg 8%
Calcium 39.8mg 7%

* 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

  • 10.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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