Directions:
- In a large saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in raisins and lemon juice. Pour hot filling into crust.
- For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.75 Kcal (1288 kJ) | ||
| Calories from fat | 123.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.7g | 21% | |
|---|---|---|---|
| Cholesterol | 62.61mg | 21% | |
| Sodium | 150.57mg | 6% | |
| Potassium | 244.18mg | 5% | |
| Total Carbs | 39.55g | 13% | |
| Sugars | 14.56g | 58% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 7.8g | 16% | |
| Vitamin C | 1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 91mg | 9% | |
| Amount Per 100 g | |||
| Calories | 209.95 Kcal (879 kJ) | ||
| Calories from fat | 84.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 21% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 21% | |
| Sodium | 102.72mg | 6% | |
| Potassium | 166.58mg | 5% | |
| Total Carbs | 26.98g | 13% | |
| Sugars | 9.93g | 58% | |
| Dietary Fiber | 0.93g | 5% | |
| Protein | 5.32g | 16% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.1mg | 9% | |
| Calcium | 62.1mg | 9% | |
* 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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