Recipe courtesy of Aaron McCargo Jr.
Baked Lemon Meringue Pie
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 590
- Total Fat
- 34 g
- Saturated Fat
- 19 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 145 mg
- Sodium
- 386 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 590
- Total Fat
- 34 g
- Saturated Fat
- 19 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 145 mg
- Sodium
- 386 mg
Ingredients
Lemon Whipped Cream:
Directions
- In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.;
Lemon Whipped Cream:
- In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.
My Private Notes
Show:
Big Daddy's House
Episode:
Bake Me Crazy
