Penn Herb Wellness Guide
Lemon Meringue Pie
Serve freshly made pie at room temperature, or refrigerate, uncovered. Garnish with lemon peel twists and fresh mint.
Ingredients
- 1 basic baked piecrust or ready-made pie crust, cooled
- Filling1 1/2 cups sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups cold water
- 1/2 cup fresh lemon juice
- 5 egg yolks, well beaten
- 2 Tbs butter
- 3 tsp freshly grated lemon peel
- Meringue1 Tbs cornstarch
- 1/3 cup cold water
- 5 egg whites, room temperature
- 1/4 tsp cream of tartar
- 1/2 cup sugar
- 1/2 tsp vanilla
Directions
- Heat oven to 325F. Mix sugar, cornstarch, and salt in large heavy saucepan. Gradually stir in water and lemon juice until smooth. Add egg yolks; stir until blended. Add butter.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat; simmer, stirring constantly, 1 minute. Remove from heat. Stir in lemon peel; set aside.
- Immediately make meringue. Dissolve cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover.
- Beat egg whites and cream of tartar in mixer 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. Continue beating constantly, add cornstarch paste, 1 Tbs at a time, add vanilla.
- Pour hot filling into piecrust. Quickly spread meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. Bake in upper third of 325F oven until lightly browned, 1618 minutes. Cool on wire rack 30 minutes to 1 hour.
Nutrition Facts
Calories 374
Calories from Fat 97 (26%)
(17%)Total Fat 11g
(23%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(46%)Cholesterol 139mg
(9%)Sodium 216mg
(3%)Potassium 101mg
Total Carbohydrate 66g
(1%)Dietary Fiber 0g
Sugars 52g
Sugar Alcohols 0g
(9%)Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.