Lemon Meringue Pie II
Lemon meringue pie is believed to have originated in the United States in the late 19th century.
This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Lemon Meringue Pie II
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, combine the pie crust ingredients and press the mixture into a pie dish.
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Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
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In a saucepan, whisk together the lemon juice, lemon zest, egg yolks, condensed milk, cornstarch, sugar, salt, and water.
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Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
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Remove the saucepan from the heat and pour the filling into the cooled pie crust.
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In a separate bowl, beat the egg whites and cream of tartar until soft peaks form.
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Gradually add the sugar and vanilla extract, continuing to beat until stiff peaks form.
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Spread the meringue over the filling, making sure to seal the edges.
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Bake the pie for 10 minutes, or until the meringue is golden brown.
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Remove from the oven and let it cool for 2 hours before serving.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
