Ingredients
| Large egg yolks, well beaten |
5
|
| Sugar |
1 1/2 cups
|
| Cornstarch |
1/3 cup + additional 1 tbsp for paste
|
| Salt |
1/4 tsp
|
| Fresh lemon juice |
1/2 cup
|
| Butter |
1 tbsp
|
| Cream of Tartar |
1/4 tsp
|
| Sugar |
1/2 cup
|
| Vanilla |
1/2 tsp
|
Directions
- HEAT oven to 325°F.
- FILLING: MIX sugar, cornstarch, and salt in a large heavy saucepan. Gradually STIR IN water and lemon juice until smooth. ADD egg yolks and STIR until blended. ADD butter.
- COOK over medium heat, stirring constantly, until THE mixture thickens and comes to a boil. REDUCE HEAT; SIMMER, STIRRING constantly, for one minute. REMOVE from heat. STIR IN lemon peel.
- Immediately make MERINGUE: DISSOLVE 1 tbsp. of cornstarch in cold water in a one-cup glass measure. MICROWAVE on high for 30 seconds; STIR. MICROWAVE until mixture boils, 15 to 30 seconds longer. REMOVE and COVER.
- BEAT egg whites and cream of tartar in a mixing bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar 1 tbsp. at a time, beating after each addition until sugar is dissolved, before adding the next. CONTINUE BEATING until whites are glossy and stand in soft peaks. Beating constantly, ADD the cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.
- POUR hot filling into the pie crust. Quickly SPREAD meringue evenly over filling, starting at the edge and sealing around the crust edges. SWIRL the meringue with the back of the spoon. BAKE in the upper third of your 325°F oven until lightly browned for 16 to 18 minutes. COOL on a wire rack 30 minutes to 1 hour.
Insider Tips
- Serve freshly made pie at room temperature, or refrigerate, uncovered. Garnish with lemon peel twists and fresh mint.
- A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.
- This recipe is a good source of protein, folate, and choline.
- Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.
- Refrigerate any leftover pie promptly.
Nutritional Info
Per Serving: 1/8th of recipe
| Calories |
499
|
| Total Fat |
19 g
|
| Saturated Fat |
6 g
|
| Polyunsaturated Fat |
4 g
|
| Monounsaturated Fat |
8 g
|
| Cholesterol |
146 mg
|
| Sodium |
191 mg
|
| Carbohydrates |
76 g
|
| Fiber |
1 g
|
| Sugar |
51 g
|
| Protein |
7 g
|
| Vitamin A |
73 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
66 mcg
|
| Choline |
109 mg
|
| Calcium |
27 mg
|
| Iron |
2 mg
|
| Potassium |
109 mg
|