Thelma Biltz'S Lemon Meringue Pie Recipe

Name: Thelma Biltz'S Lemon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 1 1/4 c. water; 1 Tbsp. butter; 3 egg yolks; 4 Tbsp. cornstarch; 3 Tbsp. cold water; 1 tsp. grated lemon rind; 6 Tbsp. lemon juice; 2 Tbsp. milk; 1 baked pie shell; 3 egg whites; 1 to 2 Tbsp. sugar

Servings: persons

1 c. sugar
1 1/4 c. water
1 Tbsp. butter
3 egg yolks
4 Tbsp. cornstarch
3 Tbsp. cold water
1 tsp. grated lemon rind
6 Tbsp. lemon juice
2 Tbsp. milk
1 baked pie shell
3 egg whites
1 to 2 Tbsp. sugar

1
Combine cornstarch with cold water.
2
Add to 1 1/4 cups water and sugar.
3
Cook, stirring constantly, for 2 minutes or until it comes to a boil.
4
Add small amount to slightly beaten egg yolks. Return to hot mixture and cook about 5 to 8 minutes until thickens. Add butter, lemon rind, lemon juice and milk.
5
Mix. Pour into pie shell.
6
Beat egg whites with 1 to 2 tablespoons of sugar and spread over lemon filling.
7
Bake at 350u00b0 for 12 to 15 minutes or until points of meringue are golden brown.

637

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. sugar, 1 1/4 c. water, 1 Tbsp. butter, 3 egg yolks, and more.

Yes, Thelma Biltz'S Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thelma Biltz'S Lemon Meringue Pie

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