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Ингредиенты
- 1 x refrigerated pie crust (half of 15-oz - room temperature 1 package)
- 1 tsp all purpose flour
- 1 1/4 c. sugar
- 1/3 c. sugar
- 1 1/2 c. water
- 6 Tbsp. cornstarch
- 5 lrg Large eggs separated
- 1 Tbsp. grated lemon peel
- 1 pch salt
- 1/2 c. fresh lemon juice
- 2 Tbsp. unsalted butter room temperature
- 1/2 tsp cream of tartar
Инструкции
- Position rack in center of oven and preheat to 450 F. Unfold pie crust.
- Press out fold lines. If crust cracks, wet fingers and push edges together.
- Sprinkle flour over crust. Place crust floured side down in 9-inch-diameterglass pie dish. Fold edges over; crimp decoratively. Pierce crust all over with fork. Bake till crust is pale golden brown, about 12 min. Cold crust completely on rack.
- Whisk 1 1/4 c. sugar, water, 5 Tbsp. cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend. Whisk over medium heat till mix comes to boil. Whisk over medium heat till mix comes to boil. Whisk till mix thickens, about 2 min. Remove from heat. Add in lemon juice and butter; whisk till smooth. Cold completely, stirring occasionally, about 1 hour.
- Preheat oven to 350 F. Mix 1/3 c. sugar and 1 Tbsp. cornstarch in small bowl. Beat egg whites in large bowl till foamy; add in cream of tartar and beat till soft peaks form. Add in sugar mix 1 tablespoonful at a time,beating till stiff peaks form after each addition.
- Spread cooled lemon filling in crust. Spoon dollops of meringue around edgeof pie atop filling. Spoon remaining meringue onto center of pie. Spread meringue to cover filling, mounding in center and sealing completely to crust edge. Using rubber spatula or possibly spoon, swirl meringue decoratively, forming peaks. Bake pie till meringue peaks are light brown, about 12 min. Transfer to rack and cold completely. chill pie till cool, about 1 1/2 hrs. (Can be prepared 3 hrs ahead. Keep refrigerated.)
- 8 Servings
- NOTES : In the good old days, when everyone baked, the bake sale offered cooks a chance to strut their stuff. The competition was friendly butcutthroat, and winners were determined by whose sweets sold first-and atwhat premium price. In celebration of those leisurely times, here is aclassic lemon meringue pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 8 servings | |
| Calories 379 | |
| Calories from Fat 119 | 31% |
| Total Fat 13.24g | 17% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 183mg | 8% |
| Potassium 115mg | 3% |
| Total Carbs 61.72g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 40.19g | 27% |
| Protein 4.87g | 8% |
