Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
| Meringue | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- pastry
- 1⅓ cups all purpose flour
- 2 tbs sugar
- ½ tsp salt
- ½ cup margarine
- 4 tbs cold water
- lemon filling
- 4 large lemons
- 1¾ cups sugar
- ¾ cup cornstarch
- ¼ tsp salt
- 2¼ cups water
- 6 eggs, separated
- 2 tbs butter
- meringue
- 6 egg whites from above + 2 more whites
- ½ tsp cream of tartar
- ¾ cup sugar
Directions
Mix flour, sugar, salt in bowl.
Cut in margarine until coarse crumbs form.
Add water, tossing until pastry comes together.
Roll pastry out on floured surface to a 13 inch circle.
Roll pastry up on rolling pin, unroll into 9 inch pie plate.
Fit into plate.
Roll edge under for stand up edge, flute.
Chill 30 min.
Heat oven to 425 degrees.
Prick crust all over with a fork.
Line with foil, fill with dried beans.
Bake 15 min.
Remove foil and beans.
Bake 10 min. or until edge is golden.
Grate 2 tbs rind squeeze ¾ cup juice from lemons.
Mix sugar, cornstarch, salt in saucepan.
Stir in water, lemon juice.
Cook stirring until thickened and bubbly.
Cook another 3 min. stirring.
Remove from heat.
Beat yolks in bowl, stir in ½ cup hot lemon mixture in pan.
Cook stirring 1 min. (don't overcook).
Off heat, add butter, rind.
Pour into crust.
Heat oven to 325 degrees.
Beat 8 egg whites and cream of tartar in bowl until foamy.
Beat in ¾ cup sugar until stiff peaks form.
Spoon meringue over filling, spreading to edge of crust.
Bake 33 min.
Refrigerate 1 hour.