Lemon Ribbon Layered Meringue Pie
Recipe: #24650
August 09, 2016
Categories: Desserts, Eggs, Lemon, Southern, July 4th, Vegetarian, Make it from scratch, Pies, , more
"My Grandmother and Great-Aunt had a huge competition on their meringue pies. Such memories! Prep time includes cooling and freezing time."
Ingredients
Nutritional
- Serving Size: 1 (164.7 g)
- Calories 452
- Total Fat - 27.1 g
- Saturated Fat - 12.3 g
- Cholesterol - 737.7 mg
- Sodium - 170.4 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 0.8 g
- Sugars - 37.4 g
- Protein - 12.1 g
- Calcium - 107.2 mg
- Iron - 2.1 mg
- Vitamin C - 18 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter in a saucepan over low heat. Add the next 4 ingredients; cook over medium heat, stirring until the sugar dissolves.
Step 2
Combine the eggs and egg yolks; beat at high speed of an electric mixer until thick and lemon colored. Gradually stir about 1/4 of the hot mixture into eggs; add to the remaining hot mixture, stirring constantly.
Step 3
Cook over medium heat, stirring constantly for 6 to 8 minutes or until thickened. Let cool completely.
Step 4
Spread half of the ice cream in the bottom of the prepared pie crust, and freeze until firm. Spread half of the lemon mixture over the ice cream; freeze until firm. Repeat layers and freezing procedure.
Step 5
Beat 3 egg whites (at room temperature) at high speed just until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stif peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over the frozen pie, sealing to edge of the pastry. Bake at 475° for 3 to 4 minutes or until golden brown. Serve immediately.
Tips
No special items needed.