Recipes · French · Pies
Lemon Meringue Pie (Tarte au Citron Meringuée)
One serving has 416 kcal and 7 g protein, and at least a fifth of a woman's daily need of selenium (33%) and riboflavin (27%). Ready in 55 minutes.
- Preparation: 20 min
- Cooking: 35 min
- Makes: 1 serving (167 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 35 g Pie crust, unbaked
- 30 g Sugar
- 8 g Cornstarch
- 25 g Lemon juice
- 1 g Lemon zest
- 20 g Eggs, whole, raw
- 25 g Egg whites, raw
- 8 g Butter, unsalted
- 15 g Water
Method
- Makes 1 slice of an 8-slice pie; multiply all quantities by 8 for the whole pie.
- Line a small tart tin with the pastry, prick the base, and bake blind at 190 °C (375 °F) for 15-18 minutes until pale gold; leave to cool.
- Whisk the sugar, reserving 2 tablespoons for the meringue, with the cornstarch, lemon juice, lemon zest and water in a saucepan, then whisk in the whole egg.
- Cook over medium heat, whisking constantly, for 4-5 minutes until very thick, then whisk in the butter and pour the filling into the baked pastry case.
- Whisk the egg white to soft peaks, then gradually whisk in the reserved sugar until stiff and glossy.
- Spoon or pipe the meringue over the hot filling, right to the edges of the pastry to seal it.
- Bake at 180 °C (350 °F) for 10-12 minutes until the meringue is golden and fully set; cool before slicing (at least 2 hours for a full pie).
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 416 kcal | 20% |
| Carbohydrates | 54.3 g | |
| Water | 84.9 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 7.4 g | 15% |
| Tryptophan | 0.09 g | |
| Threonine | 0.28 g | |
| Isoleucine | 0.37 g | |
| Leucine | 0.62 g | |
| Lysine | 0.43 g | |
| Methionine | 0.21 g | |
| Cystine | 0.17 g | |
| Phenylalanine | 0.41 g | |
| Tyrosine | 0.28 g | |
| Valine | 0.46 g | |
| Histidine | 0.18 g | |
| Fat | 19.3 g | |
| Monounsaturated | 7.3 g | |
| Polyunsaturated | 3.5 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.1 g | |
| Saturated | 7.4 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 91.6 mg | |
| Calcium | 21.8 mg | 2% |
| Copper | 0.06 mg | 7% |
| Iron | 1.4 mg | 8% |
| Magnesium | 11.6 mg | 4% |
| Manganese | 0.15 mg | 8% |
| Phosphorus | 69.4 mg | 10% |
| Potassium | 119 mg | 3% |
| Selenium | 18.2 µg | 33% |
| Sodium | 241 mg | |
| Zinc | 0.43 mg | 5% |
| Thiamin (vitamin B1) | 0.14 mg | 13% |
| Riboflavin (vitamin B2) | 0.3 mg | 27% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.45 mg | 9% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 40.6 µg | 10% |
| Cobalamin (vitamin B12) | 0.21 µg | 9% |
| Choline | 64 mg | 15% |
| Vitamin A | 86.8 µg | 12% |
| Vitamin C | 11 mg | 15% |
| Vitamin D (D2 + D3) | 16.4 IU | 3% |
| Vitamin E | 0.53 mg | 4% |
| Vitamin K | 5.2 µg | 6% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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