Directions:
- Preheat oven to 350°F.
- Combine 1 cup sugar and corn starch in medium saucepan.
- Gradually stir in water until smooth. Stir in egg yolks.
- Bring to a boil over medium heat, stirring constantly, and boil 1 minute.
- Remove from heat.
- Stir in lemon peel, lemon juice and butter.
- Spoon hot filling into pie crust.
- Beat egg whites in small bowl with mixer at high speed until foamy.
- Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.
- Spread meringue evenly over hot filling, sealing to edge of crust.
- Bake 15 to 20 minutes or until golden.
- Cool on wire rack at room temperature for 30 minutes;.
- Refrigerate for 3 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.62 Kcal (1108 kJ) | ||
| Calories from fat | 92.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 16% | |
|---|---|---|---|
| Cholesterol | 65.2mg | 22% | |
| Sodium | 162.86mg | 7% | |
| Potassium | 82.29mg | 2% | |
| Total Carbs | 39.67g | 13% | |
| Sugars | 20.12g | 80% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 4.34g | 9% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 190.84 Kcal (799 kJ) | ||
| Calories from fat | 66.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 16% | |
|---|---|---|---|
| Cholesterol | 47.02mg | 22% | |
| Sodium | 117.45mg | 7% | |
| Potassium | 59.34mg | 2% | |
| Total Carbs | 28.61g | 13% | |
| Sugars | 14.51g | 80% | |
| Dietary Fiber | 0.36g | 2% | |
| Protein | 3.13g | 9% | |
| Vitamin C | 4.9mg | 11% | |
| Iron | 0.5mg | 4% | |
| Calcium | 14.8mg | 2% | |
* 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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