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Lemon Meringue Pie

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.0352
Energy (kCal)1040.5975
Carbohydrates (g)190.5941
Total fats (g)21.1138
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cornstarch, salt, sugar and cold water together in a medium sized saucepan. Stir well. Gradually stir in boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. | 2. Mix a little of the hot mixture into egg yolks. Stir egg mixture into hot mixture. Cook and stir for 1 minute. Remove from heat; add butter, lemon juice and lemon rind. Cool slightly, then pour into baked pie shell. | 3. Beat egg whites and cream of tarter in glass bowl until soft peaks form. Gradually add sugar, while beating, until peaks are firm. | 4. Spread meringue over lemon filling, making sure meringue touches pastry edges. Bake in a 350oF oven for 8-10 minutes or until peaks are golden. Cool before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pie shell 1 baked - - - -
    cornstarch 6 tablespoons 182.88 43.8096 0.1248 0.024
    egg yolk 3 beaten 164.22 1.8309 8.0886 13.5354
    salt 1/4 teaspoon - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    cold water 1/2 cup 0.0 0.0 0.0 0.0
    lemon 1 tablespoon grated rind 3.8425 1.2349 0.1458 0.0397
    water 1 1/2 cups boiling 0.0 0.0 0.0 0.0
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    sugar 1/4 cup 537.32 134.3973 0.0 0.0
    cream tartar 1/4 teaspoon 1.935 0.4612 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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