Lemon Meringue Pie

Lemon Meringue Pie could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 6 servings with 600 calories, 7g of protein, and 28g of fat each. For $1.39 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It works well as an affordable side dish. 12 people were glad they tried this recipe. This recipe from The Kitchen Magpie requires butter, cornstarch, salt, and white sugar. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 18%, this dish is not so outstanding. Similar recipes include Lemon Meringue Pie, Family Stories and Meringue Tutorial, Lemon Meringue Pie – you can make lucious lemon pie at home, and Meyer Lemon Meringue Pie with Ginger Lemon Cookie Crust.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

½ cup of butter

3 tbsp cornstarch

½ tsp cream of tartar

5 egg whites

5 egg yolks

¾ cup of freshly squeezed lemon juice

2 tbsp grated lemon zest

1 9 inch pre-baked pie crust

½ tsp salt

¾ cup of sugar

½ tsp vanilla

¾ cup water

1 cup of white sugar

Equipment:

whisk

pot

bowl

oven

Cooking instruction summary:

Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.Put the butter and sugar in now as well and heat on a medium burner.Bring to a boil, stirring constantly and let boil for a minute. Remove from the heat.Take the egg yolks and whisk them until they are light yellow. Save your egg whites for the meringue topping!You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.Then you can whisk the yolks into thepot of hot liquid safely, without lumps forming.Now, it’s usually better to let the filling cool down before you put it into the pie crust, I wouldn’t pour it in completely hot. Let it cool enough that it won’t seep through the bottom crust badly, but not until it sets, then it’s time to get it into the pie plate.In a large bowl, whip the egg whites until foamy. Add the sugar gradually and continue to whip until stiff peaks form. Spread the meringue over pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top of mine, meringue pipes so beautifully. Create as you wish.Preheat your oven to 325 degrees and bake your meringue until it’s as golden as you like. I prefer mine very brown and you have to watch it very, very carefully to achieve this. Start checking at 5 minutes and you may have to rotate it in the oven to make sure the little peaks of meringue get browned evenly.

 

Step by step:


1. Whisk the cornstarch into the lemon juice completely while it’s cold (thus no lumps) and add in the grated lemon zest as well.

2. Put the butter and sugar in now as well and heat on a medium burner.Bring to a boil, stirring constantly and let boil for a minute.

3. Remove from the heat.Take the egg yolks and whisk them until they are light yellow. Save your egg whites for the meringue topping!You now need to temper the eggs, which means you take some of the hot liquid from the pot and whisk it into the egg yolks completely.Then you can whisk the yolks into thepot of hot liquid safely, without lumps forming.Now, it’s usually better to let the filling cool down before you put it into the pie crust, I wouldn’t pour it in completely hot.

4. Let it cool enough that it won’t seep through the bottom crust badly, but not until it sets, then it’s time to get it into the pie plate.In a large bowl, whip the egg whites until foamy.

5. Add the sugar gradually and continue to whip until stiff peaks form.

6. Spread the meringue over pie as you wish. I used an icing bag and a large tip to pipe some lovely stars onto the top of mine, meringue pipes so beautifully. Create as you wish.Preheat your oven to 325 degrees and bake your meringue until it’s as golden as you like. I prefer mine very brown and you have to watch it very, very carefully to achieve this. Start checking at 5 minutes and you may have to rotate it in the oven to make sure the little peaks of meringue get browned evenly.


Nutrition Information:

Quickview
599k Calories
7g Protein
28g Total Fat
81g Carbs
1% Health Score
Limit These
Calories
599k
30%

Fat
28g
43%

  Saturated Fat
13g
87%

Carbohydrates
81g
27%

  Sugar
59g
66%

Cholesterol
203mg
68%

Sodium
516mg
22%

Get Enough Of These
Protein
7g
15%

Selenium
16µg
23%

Vitamin C
14mg
17%

Vitamin B2
0.27mg
16%

Vitamin A
692IU
14%

Folate
53µg
13%

Phosphorus
94mg
9%

Vitamin B1
0.13mg
9%

Manganese
0.17mg
8%

Iron
1mg
8%

Vitamin D
1µg
7%

Vitamin B5
0.7mg
7%

Vitamin E
1mg
7%

Vitamin B12
0.35µg
6%

Potassium
171mg
5%

Vitamin B3
0.98mg
5%

Fiber
1g
5%

Vitamin B6
0.09mg
4%

Calcium
38mg
4%

Zinc
0.55mg
4%

Vitamin K
3µg
4%

Copper
0.06mg
3%

Magnesium
11mg
3%

covered percent of daily need
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Related Videos:

Lemon Meringue Pie | Delish

 

Foolproof Lemon Meringue Pie - Kitchen Conundrums with Thomas Joseph

 

Alton Brown Makes Lemon Meringue Pie | Worst Cooks in America

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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