Lemon Meringue Pie In A Lemon (Individual Servings)

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1
Servings

20m
Prep Time

10m
Cook Time

30m
Ready In

Recipe: #18093

March 16, 2015

Categories: Comfort Food, Desserts, Dairy, Fruit, Lemon, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Mother's Day, Gluten-Free, Vegetarian, Kosher Dairy more

recipe by:
Marramamba

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recipe by:
Marramamba

"ohhh what a terrific twist on lemon meringue pie. individual servings that look as pretty as it tastes great. Recipe from chef ross burden. Of course you can increase this easily"

Original recipe yields 1 serving

Metric US

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Ingredients

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3 lemons (juice of 2)
1/3 cup caster sugar (to taste)
1 1/2 tablespoons arrowroot (or cornstarch)
55 grams butter

1/2 large lemon (flesh scooped out, base trimmed to form a flat base)
1 egg white (free-range egg whites)
1 tablespoon caster sugar

Nutritional

Serving Size: 1 (904.8 g)
Calories 924.6
Total Fat - 46.9 g
Saturated Fat - 28.6 g
Cholesterol - 118.3 mg
Sodium - 412.2 mg
Total Carbohydrate - 149.8 g
Dietary Fiber - 21.1 g
Sugars - 97.3 g
Protein - 9.7 g
Calcium - 208.1 mg
Iron - 4.8 mg
Vitamin C - 393.9 mg
Thiamin - 0.3 mg

Step 1

Preheat the oven 200C/400F/Gas 6.

Step 2

Place the lemon juice, sugar, arrowroot and butter into a small saucepan over a gentle heat and whisk until thickened.

Step 3

Pour the lemon mixture into the emptied lemon half.

Step 4

Place the egg whites into a bowl and whisk until stiff. Add the sugar and whisk again until the mixture forms stiff peaks when the whisk is removed.

Step 5

Top the filled lemon half with the egg white mixture and place onto a baking sheet. Place into the oven to bake for ten minutes, until set and golden brown.