My Mom’s Lemon Meringue Pie

My Mom's Lemon Meringue Pie recipe pinit

Lemon meringue pie is believed to have originated in the United States in the late 19th century and became popular during the 20th century. It is known for its tangy lemon filling and fluffy meringue topping.

This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 120 min Total Time 2 hrs 50 mins
Servings: 8 Calories: 2800
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, mix together the pie crust ingredients until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and set aside to cool.
  3. In a saucepan, combine the lemon juice, lemon zest, sugar, cornstarch, egg yolks, butter, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and pour into the cooled pie crust.
  4. In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Spread the meringue over the lemon filling, making sure to seal the edges.
  5. Bake for 10 minutes, or until the meringue is golden brown. Remove from the oven and let cool for at least 2 hours before serving.
  6. Enjoy!
Nutrition Facts

Servings 8


Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 16g25%
Total Carbohydrate 48g16%
Sugars 32g
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.

File under

Leave a Comment

Your email address will not be published. Required fields are marked *