Lemon Meringue Pie

By shelliec

Calories 316

Total Fat 6.5g10%, Saturated Fat 3.0g15%, Cholesterol 125mg42%, Sodium 294mg12%, Total Carbohydrates 63.0g21%, Sugars 56.8g, Protein 3.7g
Vitamin A 5% • Vitamin C 12%
Calcium 2% • Iron 3%

Ingredients

• Lemon Filling:
• 1 1/2 C. Sugar
• 1/4 C.+ 2 t. Cornstarch
• 1/4 t. Salt
• 1/2 C. + 1 T. Lemon Juice (4 lemons)
• 1/2 C. Cold Water
• 5 Egg Yokes (save the whites)
• 2 T. Butter
• 1 1/4 C. Boiling Water
• 1 9" Pie Shell, baked
• Meringue:
• 5 Egg Whites (room temp.)
• 1/2 t. Salt
• 1/2 t. Vanilla
• 3/4 C. Sugar

Details

Servings 8
Cooking time 15mins
Adapted from momhughes.com

Preparation

Step 1

For filling: Combine sugar, cornstarch, & salt. Blend lemon juice, cold water, & egg yolks until smooth. Mix together, then over medium heat, add butter & gradually stir in boiling water. Bring to a boil, stirring constantly. Reduce heat slightly as mixture thickens. Boil slowly for 1 minutes. Remove from heat & pour into pie shell (that has a dusting of cornstarch on the bottom).

For Meringue: Beat together egg whites, salt & vanilla until peaks. Slowly add sugar until stiff, glossy peaks. Swirl over pie & seal edges.

BAKE 350 for 12-15 minutes.

try this trick next time: When using a moist filling, it can cause the crust to become soggy. To prevent crust from becoming soggy, coat the bottom with egg white by placing a whole egg in the bottom of the crust. Carefully swirl the egg around to coat the bottom and sides of the crust. Pour out the remaining egg white and yolk when bottom and sides are well coated.