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Eggs contain an excellent essential nutrient for pregnant women.
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Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 8 servings
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What You Need
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1
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FILLING:
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1-1/2
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cups sugar
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1/3
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cup cornstarch
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1/4
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tsp. salt
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1-1/2
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cups cold water
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1/2
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cup fresh lemon juice
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5
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EGGS YOLKS, well beaten
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2
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Tbsp. butter
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1 to 3
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tsp. freshly grated lemon peel
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MERINGUE:
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1
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Tbsp. cornstarch
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1/3
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cup cold water
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5
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EGGS WHITES, room temperature
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1/4
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tsp. cream of tartar
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1/2
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cup sugar
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1/2
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tsp. vanilla
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Here’s How
- HEAT oven to 325°F. FILLING: 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. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in 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 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 30 minutes to 1 hour.
Enjoy
Insider Info
- A hot filling is important. The heat of the fil
ling 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.
- To check if sugar is dissolved: Rub a bit of meringue between thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy, continue beating.
- What's a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.
- 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.
- Beads may form on meringue when refrigerated; gently touch beads with tip of paper towel to absorb.
- Refrigerate any leftover pie promptly.
- For more detailed meringue techniques and information, see Basic Soft Meringue.
- Pie crust options: Pie can be made with any standard baked 9-inch piecrust or with Graham Cracker Crust or Gingersnap Crumb Crust.
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Average Rating
Click on the stars above.
Nutrition Information
Per Serving
Good Source: protein, folate and choline
calories: 498
total fat: 19g
saturated fat: 6g
polyunsaturated fat: 4g
monounsaturated fat: 8g
cholesterol: 165mg
sodium: 263mg
carbohydrates: 76g
dietary fiber: 1g
protein: 7g
vitamin A: 276.0IU
vitamin D: 13.6IU
folate: 64.6mcg
calcium: 26.5mg
iron: 1.5mg
choline: 91.2mg
vitamin C: 7.9mg
vitamin E: .8IU
trans fat: 2g
sugars: 51g
potassium: 111.4mg
magnesium: 10.0mg
selenium: 19.7mcg
phosphorus: 80.8mg
vitamin B12: .3mcg
vitamin K: 7.2mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .2mg
manganese: .2mg
zinc: .5mg
vitamin B2 - riboflavin: .3mg
vitamin B3 - niacin: 1.4mg
omega 3: .3g
omega 6: 4.0g
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