Lemon Meringue Pie

Cooking Light
Yield: 8 servings


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1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons vegetable shortening
6 tablespoons ice water
Cooking spray
1 large egg yolk, lightly beaten
1 1/4 cup sugar
6 tablespoons cornstarch
1 cup water
1/3 cup fresh lemon juice
2 tablespoons stick margarine
1/4 teaspoon grated lemon rind
4 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup sugar


Preheat oven to 450°.

Combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork until moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle. Chill 5 minutes or until plastic wrap can be easily removed.

Remove plastic wrap, and fit dough into a 9-inch pie plate coated with cooking spray. Fold edges of dough under, and flute. Pierce bottom and sides of dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Let cool completely on a wire rack. Reduce oven temperature to 325°.

Place egg yolk in a bowl; stir well, and set aside. Combine 1-1/4 cups sugar and cornstarch in a nonaluminum saucepan; stir well. Stir in 1 cup water and lemon juice; bring to a boil.Cook 1 minute or until thick, stirring constantly with a whisk. Gradually add hot cornstarch mixture to egg yolk, stirring constantly with whisk. Return mixture to pan. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; stir in margarine and lemon rind. Spoon into pastry shell. Cover surface of filling with plastic wrap; set aside.

Beat egg whites and cream of tartar with clean, dry beaters at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaksform. Uncover pie, and spread meringue evenly over hot filling, sealing to edge of crust. Bake at 325° for 25 minutes or until meringue is golden. Let cool completely on a wire rack. Serve at room temperature. Store loosely covered in refrigerator.

Created date

April 1999

Nutritional Information

Calories 304
Caloriesfromfat 23 %
Fat 7.6 g
Satfat 1.0 g
Protein 3.7 g
Carbohydrate 56.1 g
Fiber .5 g
Cholesterol 27 mg
Iron .9 mg
Sodium 135 mg
Calcium 9 mg