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This is a great pie, and a little different to our usual lemon meringue.
Ingredients
- 5 eggs, separated
- ¼ teaspoon cream of tartar
- 2 teaspoons lemon zest
- 1 cup white sugar
- 3 tablespoons cornstarch
- 1 1/3 cups water
- 1/3 cup lemon juice
- 1 cup heavy whipping cream
Directions
Step 1
Beat egg whites and cream of tartar until soft peaks form. Slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. Spoon meringue into well buttered pie plate, and spread evenly to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes, until firm. Cool.
Step 2
Beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. Mix cornstarch with lemon juice, and add to yolk mixture. Stir in water and 2 teaspoons lemon rind. Cook over low heat until thick and bubbling. Remove and chill, covering with plastic wrap to keep film from forming on surface.
Step 3
Beat whipping cream, and fold into cold lemon custard. Spoon into meringue shell. Cover, and chill 3 to 4 hours before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 356 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat8g | 39% |
| Cholesterol157mg | 52% |
| Sodium56mg | 2% |
| Total Carbohydrate55g | 20% |
| Dietary Fiber0g | 1% |
| Total Sugars51g | |
| Protein5g | |
| Vitamin C6mg | 31% |
| Calcium39mg | 3% |
| Iron1mg | 3% |
| Potassium95mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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