Lemon Meringue Pie

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Lemon Meringue Pie
1 baked 9-inch (23 cm) pie crust 1
Filling:
1-1/4 cups sugar 300 mL
6 tbsp cornstarch 100 mL
1/4 tsp salt 1 mL
2 cups water 500 mL
3 egg yolks, slightly beaten 3
1/2 cup freshly squeezed lemon juice 125 mL
1 tbsp butter 15 mL
Meringue:
3 egg whites 3
1/4 tsp lemon juice 1 mL
1/4 cup sugar 50 mL

Method:
To make filling: In a saucepan, combine sugar, cornstarch and salt. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat.

Stir a small amount of cooked mixture into beaten egg yolks. Add egg mixture to remaining cooked mixture in saucepan. Bring to a boil, stirring constantly. Remove from heat. Stir in lemon juice and butter. Fill baked pastry shell with lemon filling.

To make meringue: Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms soft peaks. To obtain stiff peaks, continue beating. Spread meringue on filling. Seal to edge of crust to prevent shrinking.

Bake in 425°F (220°C) oven for 4 to 5 minutes or until meringue is golden.

Makes one 9-inch (23 cm) pie.

Variations:
Light 'n Luscious Lemon Pudding: Use Lemon Meringue recipe. Omit pie shell. Make filling. After stirring in butter, lemon rind and juice, pour filling into large bowl. Cover surface with plastic wrap; cool. Make meringue. Do not cook. Fold meringue into cooled filling. Makes about 5 cups (1.25 L).

Note: In recipes where uncooked meringue is folded into a pudding or custard mixture, do not use eggs with cracked shells.

Number of Servings: 8
Preparation 5 minutes
Cooking 10 minutes
Baking 4 minutes

Nutrients per serving
Calories 290
Fat 8 g
Saturated 1.5 g
Carbohydrate 53 g
Fibre 0 g
Protein 3 g

Source: Egg Farmers of Canada