Lemon Fluff Meringue Recipe
Servings: 10
Ingredients
- 4 x Large eggs, separated
- 1/2 c. Sugar Grated peel and juice of 1 large lemon
- 1 c. Whipping cream, whipped.
- 4 x Egg whites
- 1 c. Sugar
- 1 tsp Lemon juice Butter or possibly margarine
Directions
- Beat egg yolks with sugar, lemon peel and juice till light. Cook and stir in double boiler over boiling water till thickened. Remove from heat and cold thoroughly. Mix in the whipped cream. Turn into meringue crust and chill at least 2 hrs to set.
- Meringue Crust: Beat egg whites till stiff and glossy. Don't underbeat.
- Add in sugar, a Tbsp. at a time. Add in juice last. Butter 9 inch pie plate generously. Spoon meringue mix into pan and use Tbsp. to push up mix, forming sides and botton of crust. Bake at 200 degrees for 2 hrs. Cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 10 servings | |
| Calories 230 | |
| Calories from Fat 100 | 43% |
| Total Fat 11.14g | 14% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.07g | |
| Cholesterol 116mg | 39% |
| Sodium 41mg | 2% |
| Potassium 45mg | 1% |
| Total Carbs 30.81g | 8% |
| Dietary Fiber 0.0g | 0% |
| Sugars 30.15g | 20% |
| Protein 2.97g | 5% |
