RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5745
| View Recipe |
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| Recipe Name: |
Lemon Meringue Pie - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
9.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$0.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Adapted by Nancy S Frank
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Ingredients:
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Directions:
Prepare and bake shell.
In small saucepan combine cornstarch, 1 1/2 cups sugar, and salt. Gradually add water, stirring until smooth.
Bring to boil over medium heat, stirring constantly. Boil 1 minute.
Remove from heat. Temper egg yolks. Add to mixture in saucepan. Return to boil. Boil 1 minute.
Remove from heat. Stir in lemon juice, zest and butter. Pour into shell.
In mixer, whip egg whites to soft peaks; slowly add 1/2 cup sugar until meringue is glossy and stiff. Spread meringue on pie.
Bake 7 to 9 minutes at 400 degrees until meringue is browned. Let cool for 1 hour before serving. |
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| Nutrition per Serving: |
| Calories: |
286 |
Total Carbs: |
57.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.4 |
Protein: |
3.16 |
| Fiber: |
0.01 |
Sodium: |
101.41 |
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