Directions:
- Beat egg whites (at room temperature) until foamy; add cream of tartar, beating slightly. Gradually add 1 cup sugar, beating well after each addition; continue beating egg mixture until stiff and glossy. Do not under beat mixture.
- Spoon meringue into a well greased 9-inch pie plate. Use a spoon to shape meringue into a pie shell, swirling sides high. Bake at 275° for 50 minutes. Set aside to cool.
- Beat egg yolks until thick and lemon colored. Gradually add remaining 1/2 cup sugar, lemon rind and juice, and salt. Cook in top of a double boiler, stirring constantly, until smooth and thickened. Cool mixture.
- Fold 1 cup whipped cream into lemon mixture; spoon into meringue shell, and spread evenly. Cover and refrigerate at least 12 hours. Top with additional whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1387.8 Kcal (5810 kJ) | ||
| Calories from fat | 521.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.93g | 89% | |
|---|---|---|---|
| Cholesterol | 826.18mg | 275% | |
| Sodium | 625.39mg | 26% | |
| Potassium | 570.04mg | 12% | |
| Total Carbs | 198.51g | 66% | |
| Sugars | 181.47g | 726% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 27.36g | 55% | |
| Vitamin C | 19.8mg | 33% | |
| Iron | 4.1mg | 23% | |
| Calcium | 208.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 250.92 Kcal (1051 kJ) | ||
| Calories from fat | 94.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 89% | |
|---|---|---|---|
| Cholesterol | 149.38mg | 275% | |
| Sodium | 113.07mg | 26% | |
| Potassium | 103.07mg | 12% | |
| Total Carbs | 35.89g | 66% | |
| Sugars | 32.81g | 726% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 4.95g | 55% | |
| Vitamin C | 3.6mg | 33% | |
| Iron | 0.7mg | 23% | |
| Calcium | 37.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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