Classic Lemon Meringue Pie

Classic Lemon Meringue Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. For 45 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 18g of fat, and a total of 234 calories. Plenty of people really liked this side dish. 903 people were impressed by this recipe. If you have salt, cornstarch, shortening, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is not so awesome. Classic Lemon Meringue Pie, Lemon Meringue Pie, Family Stories and Meringue Tutorial, and Classic Cupcakes with Lemon Meringue Frosting are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned. For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust. For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool. In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings. Originally published as Classic Lemon Meringue Pie in Taste of Home's Holiday & Celebrations CookbookAnnual 2007, p160 Nutritional Facts 1 serving (1 piece) equals 444 calories, 17 g fat (5 g saturated fat), 87 mg cholesterol, 282 mg sodium, 68 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.

2. Roll out pastry to fit a 9-in. pie plate.

3. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges.

4. Bake at 425° for 12-15 minutes or until lightly browned.

5. For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

6. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

7. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined.

8. Pour into the crust.

9. For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear.

10. Transfer to a bowl; cool.

11. In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved.

12. Spread evenly over hot filling, sealing edges to crust.

13. Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need