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Description
This lemon meringue pie is the perfect dessert at then end of a rich and heavy meal. A light and bright lemon curd is served inside a crisp and buttery crust then topped with a toasted meringue topping. This dessert is simple to make and is great to enjoy after an Easter brunch or in place of a traditional birthday cake.
Ingredients
US|METRIC
4 SERVINGS
- 1 pastry (sweet dough)
- 340 grams powdered sugar
- lemon juice (10 cl.)
- 1 lemon zest
- 2 eggs
- 160 grams butter (soft)
- 2 egg whites
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Directions
- Prepare the sweet pastry dough and refrigerate for at least 2 hours.
- Prepare a double boiler.
- Whisk 240 grams of sugar in a bowl with lemon juice, lemon zest, and eggs. Place in the double boiler and cook, stirring occasionally. When mixture comes to a boil, remove from heat, and place the bowl inside a larger bowl filled with ice cubes.
NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol190mg63% |
Sodium300mg13% |
Potassium80mg2% |
Protein5g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate86g29% |
Dietary Fiber0g0% |
Sugars84g |
Vitamin A20% |
Vitamin C8% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
DN 6 years ago
This was really easy to make, I had never made meringue before it this was very easy. I did not want to pipe out the meringue so I simply spread it with a palette knife and used it to put texture on the pie. My only problem was I found it A little bit to sweet. ;)