Lemon Meringue Pie
My connection to CF is through my best friend's daughter. Victoria is the most wonderful, brave, kind person, who continues to enjoy life despite its hardships. She is truly inspirational. This is a recipe that my family loves. I love it because it has never failed to set, and while it is sweet, it's also a little tart.
by Anne T.
Nutrition information
Servings: 9
Amount per serving
- 345
Calories - 236mg
Sodium - 6g
Protein - 65mg
Calcium
Ingredients
- 6 eggs, separated
- 1 1/2 c sugar
- 1/2 c cornstarch
- 1/6 tsp salt
- 1 c water
- 1 c milk
- 3/4 c lemon juice
- lemon zest
- 2 Tbsp butter
- 2/3 c sugar
- 1 10" baked pie shell
- Add All Ingredients
Instructions
Prep Time: 30 minutes
Cook Time: 25 minutes
Step 1
Put everything except 1/4 cup of the lemon juice, the egg whites, 1/3 cup sugar and the pie crust into a sauce pan.
Step 2
Mix with a hand mixer mix on high for about 20 seconds.
Step 3
Cook over medium to low heat stirring constantly (I like to use a wire whisk once it starts to thicken).
Step 4
Bring to a boil and boil for 1 minute, still stirring constantly. Remove from heat.
Step 5
Add the remaining 1/4 cup lemon juice and stir in.
Step 6
Add the remaining 1/4 cup lemon juice and stir in.
Step 7
Beat the egg whites, gradually adding the sugar by the tablespoon until it is very stiff and shiny.
Step 8
Spread over the pie filling and bake at 350 for 15 minutes.
Step 9
If you don't want to add the meringue, cool the pie at room temperature, then refrigerate.
Step 10
Serve with whipped cream.
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