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Lemon Blossom Pie with Tall N' Tender Meringue

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YIELD

1 pie

PREP

20 min

COOK

10 min

READY

1 hrs

Ingredients

1 237
CUP ML SUGAR
granulated
4 6E+1
TABLESPOONS ML CORNSTARCH
¼ 1.3
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
separated
79
CUP ML LEMON JUICE
2 1E+1
TEASPOONS ML LEMON ZEST
grated
1 ½ 355
CUPS ML WATER
2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 1
EACH EACH PIE SHELL (9 INCH)
baked

Directions

Combine sugar, cornstarch and salt in saucepan.

Mix well.

Add egg yolks, lemon juice and peel and water.

Beat with wire whisk until smooth.

Place over medium heat, bring to boil stirring briskly until clear and thickened.

Remove from heat; stir in butter. Cool 5 minutes, then pour in pastry shell.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 494 36% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 449mg 19%
Total Carbohydrate 25g 25%
Dietary Fiber 1g 2%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 18%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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