Lemon Meringue

April 21, 2021  Online Recipe Guide Avatar

12 pieces

Time to make:
30 minutes

Calories per Servings:
199 calories; 3 grams protein; 5 grams fat; 42 mg chol; 38 grams carbs; 134 mg Sodium; 1 gram fiber; 34 grams sugar. If you use the point system of counting this is worth 4 points per serving.



  • 1 1/3 cup graham cracker crumbs
  • 2 tbsp sugar
  • 1/3 cup light butter, melted
  • 1 1/4 cup sugar
  • 1/2 cup cornstarch
  • 1 2/3 cup water
  • 2 egg yolks
  • 4 lemons
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar



  • Preheat oven to 350�F. Lightly coat a 13 by 9 by 2-inch baking dish with nonstick spray
  • In a large bowl combine graham cracker crumbs and 2 tablespoons sugar, using a fork, work in melted butter
  • With hands, lightly press mixture onto bottom of baking dish. Set aside
  • Combine 1 1/2 cups sugar and 1/2 cup cornstarch for filling to medium saucepan. Stir until no lumps remain. Gradually stir in water until smooth
  • Cook, stirring over medium high heat, for 3 minutes. Remove from heat
  • Place egg yolks in small bowl and whisk in about 1/2 cup of the sugar-water mixture, 1 tablespoon at a time. Return egg-sugar mixture to saucepan
  • Cook, stirring, over medium heat, 1-2 minutes, until thick and bubbly. Remove from heat. Grate outer peel of 2 lemons to make 2 tablespoons lemon zest
  • Add to filling. Roll all 4 lemons on countertop, cut in half, and then squeeze to make � cup juice. Stir into filling. Pour filling over prepared crust. Set aside
  • In bowl using electric mixer on high, beat egg whites until foamy. Add cream of tartar and beat until soft peaks from. Gradually beat in � cup sugar and continue beating until stiff, shiny peaks form
  • Spread meringue over warm filling from edge to edge. Bake 25-30 minutes, until meringue is golden-brown. Cool on rack 1 hour. Cover with plastic wrap and chill 1 hour before cutting into squares and serving.


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