Homemade Lemon Meringue Pie | Lemony Delicious!
Servings 6
Calories 660kcal
Equipment
Ingredients
- 1 9 " pie shell One prepared and baked shortcrust pastry
Filling:
- 3 egg yolks
- 1 ½ cup sugar
- 1/3 cup cornstarch plus 1 tbsp.
- 1 ½ cup water
- 3 tbsp. butter
- 2 tsp. lemon peel grated
- 1 cup lemon juice freshly squeezed,about 3 - 4 large lemons
Meringue:
- 3 egg whites
- 6 tbsp. sugar
- 1/2 tsp. pure vanilla extract
Instructions
- In small bowl, beat egg yolks with whisk. Set aside
- *Tip: chill bowl and beaters in the refrigerator until you are ready to make the meringue.
- In 2-quart saucepan, mix sugar and cornstarch;
- gradually stir in water.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir at least half of hot mixture into egg yolks;
- stir back into hot mixture in saucepan.
- Boil and stir 2 minutes; remove from heat.
- Stir in butter, lemon peel, lemon juice.
- Pour into pie crust.
- Set the pie aside on the counter to cool.
- In medium bowl, beat egg whites with electric mixer on high speed until foamy.
- Beat in sugar, a little at a time; continue beating until stiff and glossy.
- Peaks will form when ready.
- Beat in vanilla.
- Spoon onto pie filling.
- Spread over filling, carefully sealing meringue to edge of crust.
- Bake 8 to 12 minutes at 350F/180C or until meringue is light brown.
- Cool, then serve or cover in a pie box and put in the refrigerator
Nutrition
Serving: 1g | Calories: 660kcal | Carbohydrates: 110g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 86mg | Sodium: 387mg | Fiber: 4g | Sugar: 72g
