Directions:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and peel until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.61 Kcal (1853 kJ) | ||
| Calories from fat | 180.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.04g | 31% | |
|---|---|---|---|
| Cholesterol | 86.93mg | 29% | |
| Sodium | 358.77mg | 15% | |
| Potassium | 94.94mg | 2% | |
| Total Carbs | 58.79g | 20% | |
| Sugars | 30.29g | 121% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 7.9g | 16% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.7mg | 9% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 206.41 Kcal (864 kJ) | ||
| Calories from fat | 84.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 31% | |
|---|---|---|---|
| Cholesterol | 40.54mg | 29% | |
| Sodium | 167.31mg | 15% | |
| Potassium | 44.28mg | 2% | |
| Total Carbs | 27.41g | 20% | |
| Sugars | 14.13g | 121% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 3.68g | 16% | |
| Vitamin C | 2mg | 7% | |
| Iron | 0.8mg | 9% | |
| Calcium | 12.9mg | 3% | |
* 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.
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