Ingredients
8
8 servings
- •1 (9 inch) pie crust, baked
- •5 tablespoons cornstarch
- •1 cup white sugar
- •0.25 teaspoon salt
- •2 cups water
- •3 egg yolks
- •2 tablespoons butter
- •5 tablespoons lemon juice
- •2 teaspoons lemon zest
- •3 egg whites
- •6 tablespoons white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- To make lemon filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in the double boiler, continuing to constantly whisk. Return the double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon zest into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To make meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutritional Facts
Per 8 servings
- Calories: 287
- Carbohydrate: 48g
- Fat: 10g
- Fiber: 0g
- Protein: 3g
- Sugar: 35g
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