Recipes

Lemon Meringue Pie By: Anne T.

Recipe Story

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.

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

Directions

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

  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.

  2. Mix with a hand mixer mix on high for about 20 seconds.

  3. Cook over medium to low heat stirring constantly (I like to use a wire whisk once it starts to thicken).

  4. Bring to a boil and boil for 1 minute, still stirring constantly. Remove from heat.

  5. Add the remaining 1/4 cup lemon juice and stir in.

  6. Pour into baked pie shell.

  7. Beat the egg whites, gradually adding the sugar by the tablespoon until it is very stiff and shiny.

  8. Spread over the pie filling and bake at 350 for 15 minutes.

  9. If you don't want to add the meringue, cool the pie at room temperature, then refrigerate.

  10. Serve with whipped cream.

Nutritional Information

  • Servings: 9
  • Amount per serving:
    • Calories: 345
    • Fat: 13 g
    • Sodium: 236 mg
    • Protein: 6 g
    • Calcium: 65 mg

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