Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 14 master recipe for Pastry (page 33); 1 cup sugar; 3 tablespoons cornstarch; 2 tablespoons flour; 14 teaspoon salt; grated rind of 1 lemon; 2 cups boiling water; 3 egg yolks; 6 tablespoons lemon juice; 1 tablespoon butter; 1 recipe for Meringue

From Royal cook book, 1930

Makes 1 eight-inch pie.

Presented as published in 1930. 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

1789Calories

16 gProtein

380 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories1789 kcal

Protein16 g

Carbohydrates380 g

Fiber6.1 g

Sugars204 g

Total Fat39 g

Saturated Fat6.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat7.3 g

Omega-30 g

Cholesterol99 mg

Sodium2096 mg

Potassium350 mg

Calcium334 mg

Iron35 mg

Magnesium51 mg

Phosphorus165 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C40 mg

Vitamin A55 mcg

Vitamin E0.3 mg

Vitamin K3.4 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate219 mcg

Choline19 mg

Caffeine0 mg

Water534 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 36. The excerpt below is the record exactly as published.

Lemon Meringue Pie 14 master recipe for Pastry (page 33) 1 cup sugar - 3 tablespoons cornstarch 2 tablespoons flour 14 teaspoon salt grated rind of 1 lemon 2 cups boiling water 3 egg yolks 6 tablespoons lemon juice 1 tablespoon butter . 1 recipe for Meringue

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