Classic Lemon Meringue

0
Average: 0 (0 votes)
(0 votes)
Classic Lemon Meringue
share Share
print
bookmark_border Copy URL
Health Score:
2,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
572
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie572 kcal(27 %)
Protein4.95 g(5 %)
Fat16.2 g(14 %)
Carbohydrates103.08 g(69 %)
Sugar added67.05 g(268 %)
Roughage1 g(3 %)
Vitamin A24.24 mg(3,030 %)
Vitamin D0 μg(0 %)
Vitamin E0.13 mg(1 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.51 mg(4 %)
Vitamin B₆0.02 mg(1 %)
Folate4.92 μg(2 %)
Pantothenic acid0.16 mg(3 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C15 mg(16 %)
Potassium29.31 mg(1 %)
Calcium19.09 mg(2 %)
Magnesium2.73 mg(1 %)
Iron0.38 mg(3 %)
Iodine15.58 μg(8 %)
Zinc0.14 mg(2 %)
Saturated fatty acids9.35 g
Cholesterol122.79 mg
Author of this recipe:
How healthy are the main ingredients?
lemonsalt

Ingredients

for
4
Ingredients
8 ounces
Pie crust (shortcrust pastry)
For the filling
1 cup
superfine caster sugar
2
lemons (finely grated zest and juice)
1
egg yolk (beaten)
1 tablespoon
Corn starch (mixed with a little milk)
¾ cup
boiling water
For the meringue topping
2
1 pinch
0.333 cup

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20 cm|8" pie dish.
2.
Roll out the pastry on a floured surface and line the tin. Prick the base with a fork, then place a circle of non-stick baking paper over the base of the pastry and cover with ceramic baking beans (or uncooked rice).
3.
Bake 'blind' for 18-20 minutes until lightly golden. Remove from the oven and remove the baking beans or rice and the baking paper.
4.
Reduce the oven temperature 150°C (130° fan) 300°F gas 2.
5.
For the filling: put the sugar and the lemon zest and juice into a pan.
6.
Mix the egg yolk with the cornflour mixture, then add to the pan with the boiling water. Bring to a boil, stirring, then simmer over a low heat, stirring constantly, until thickened. Remove from the heat and allow to cool.
7.
Pour the cooled filling into the pastry case in the tin.
8.
For the meringue topping: whisk the egg whites until stiff peaks form. Whisk in 1 tablespoon of sugar, then add the remaining sugar, 1 tablespoon at a time, whisking constantly.
9.
Spread the meringue topping over the pie filling, piling it up in the centre and bake for 45-50 minutes, until the meringue is light golden and crisp on the outside, but soft underneath. Serve warm or cold.