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    You are in: Home / Recipes / Lemon Meringue Pie Recipe
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    Lemon Meringue Pie

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 39 mins

    4 hrs 30 mins

    9 mins

    gailanng's Note:

    The filling and meringue is from the McCall Cooking School. I included a sure-fire pie crust, but you can always use your own or store-bought. Prep time includes chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Pie Crust

    LEMON FILLING

    MERINGUE

    Directions:

    1. 1
      To Make the Pie Crust: Mix together the flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal.
    2. 2
      Sprinkle the ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
    3. 3
      Roll out dough between two pieces of plastic wrap to a 12-inch round. Transfer dough to a 9" pie dish. Fold overhang under. Crimp edges and refrigerate.
    4. 4
      Preheat oven to 450 degrees F. Prick entire surface of pie crust evenly with a fork. Bake 8 to 10 minutes or until golden brown. Cool on rack.
    5. 5
      Make the Lemon Filling: In medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally; boil 1 minute, till shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. (Note: Avoid tasting due to enzymes in saliva breaking down the starch and making it runny.) Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees F.
    6. 6
      To Make the Meringue: In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the meringue is golden brown. Let cool completely on rack 2 1/2 to 3 hours.

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    Nutritional Facts for Lemon Meringue Pie

    Serving Size: 1 (207 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 480.5
     
    Calories from Fat 140
    29%
    Total Fat 15.6 g
    24%
    Saturated Fat 8.0 g
    40%
    Cholesterol 109.7 mg
    36%
    Sodium 411.9 mg
    17%
    Total Carbohydrate 81.3 g
    27%
    Dietary Fiber 0.8 g
    3%
    Sugars 58.3 g
    233%
    Protein 5.6 g
    11%

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