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Ingredientes
- 4 x Large eggs separated
- 1/2 c. sugar
- 1 lrg lemon peel and juice
- 2 c. whipping cream whipped
- 1 Tbsp. powdered sugar meringue crust:
- 4 x egg whites
- 1 c. sugar
- 1 tsp lemon juice
Direcciones
- Gradually add in sugar, beating till stiff but not dry. Blend in 1 tsp. lemon juice. Grease a 9-inch pie pan generously. Spoon meringue into pan and with a Tbsp. push mix up around edges to create a pie shell. Bake at 200 degrees for 2 hrs. Cold. Filling: Beat the egg yolks with sugar, grated peel and juice of one lemon till light. Cook, stirring, in top of double boiler over boiling water till thickened.
- Remove from heat and cold thoroughly. Mix in half the whipped cream.
- Turn into baked meringue shell and chill at least 2 hrs to set. Fold powdered sugar into remaining whipped cream and spread over the chilled pie. 6 to 8 servings. Recipe from Los Angeles Times
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 514 | |
| Calories from Fat 294 | 57% |
| Total Fat 32.62g | 41% |
| Saturated Fat 19.29g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 248mg | 83% |
| Sodium 76mg | 3% |
| Potassium 106mg | 3% |
| Total Carbs 52.53g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 50.32g | 34% |
| Protein 5.76g | 9% |
