Lemon Meringue pie is simply delicious. Of course you can buy it premade in the store, but it's so much nicer made at home from scratch. When I make this recipe up, the entire family loves it. Give it a try and let us know what you think.
I remember going to Sunday dinner with my family and lemon meringue pie was always served. There was just something about the tartiness of the lemon and that wonderful meringue that lingered in my memory. This recipe certainly recreates that taste and those memories.
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Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 16.4g26%
- Saturated Fat 4g20%
- Cholesterol 67mg23%
- Sodium 307mg13%
- Potassium 83mg3%
- Total Carbohydrate 46g16%
- Protein 4.8g10%
- Vitamin C 4.2 mg
- Calcium 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
When making this pie, there are a few extra tips you can follow. First, you can use the concentrated lemon juice if you can't find fresh lemons in the store. Fresh lemons are so much nicer, however. If you want the pie a bit more sour or lemony, simply add another lemon. The opposite holds true as you can always cut back on the lemons. In terms of sweetness, the same applies to the amount of sugar you add to both the filling and the meringue. When making the filling, it's important to add a little of the boiling mixture to the yolks before adding them to the hot mixture. If you don't do this, the eggs will scramble and the lemon filling will be a mess. This process is called tempering the eggs.
When making the meringue, make sure the bowl is clean and there is no yolk mixed in with they whites; otherwise, they won't whip up properly.
Lastly, and most importantly, enjoy your lemon meringue pie.
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