Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 1 baked pie shell; 1/2 cup lemon juice; 2 egg yolks; 1 1/3 cups sweetened condensed milk; 2 egg whites; 4 T. sugar

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. Vernon Dyer, Lewis Fork Club

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1408Calories

38 gProtein

237 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories1408 kcal

Protein38 g

Carbohydrates237 g

Fiber0.4 g

Sugars230 g

Total Fat38 g

Saturated Fat18 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol110 mg

Sodium413 mg

Potassium1331 mg

Calcium928 mg

Iron0.7 mg

Magnesium92 mg

Phosphorus830 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.6 mcg

Vitamin C56 mg

Vitamin A240 mcg

Vitamin E2.6 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.8 mg

Folate60 mcg

Choline295 mg

Caffeine0 mg

Water272 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 45. The excerpt below is the record exactly as published.

14 cup lemon juice Cook until thick, stirring constantly. Pour into baked pie shell. Cover with meringue. Brown in moderate oven. Mrs. Trealy Harrold Mulberry Club LEMON MERINGUE PIE 1 baked pie shell ¥% cup lemon juice 2 egg yolks 1 1-3 cups sweetened condensed milk 2 egg whites 4 T. sugar

Cook this with the app: pantry check, scaling, and the assistant.