Lemon Cream Pie

Lemon Cream Pie     1 cup    sugar   1 cup    water   1 Tbs    flour   3   egg yolks   1   whole egg   2 Tbs    butter     juice and zest from 1 large lemon, or 2 smaller ones   1   baked pie crust***Best Pie Crust Recipe-Click Here!***   For The Meringue Topping:   3   egg whites   2 Tbs    sugar     1 Bring the sugar and the water to a boil. 2 Mix the flour, yolks and the whole egg together. Pour a little of the hot sauce into the egg mixture, stirring well. Then add a little more of the hot sauce, again, stirring well. 3 Now, pour half of the sauce into the egg mixture and stir well. Finally, return all the mixture to the pan and cook over low heat until thickened. (It is important to do this in stages as describes, or you will have lumpy pie!). 4 Remove from heat and add the butter. When the butter is melted, add the lemon juice and zest. Stir well. Cool for 10 minutes, then pour into your prepared pie shell. To Make The Top Meringue: 1 Beat the egg whites until soft peaks form. Add the sugar gradually, while continuing to beat. When stiff peaks form, it is ready to spread over the cooled pie.   Servings: 6    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: juice and zest from 1 large lemon, or 2 smaller ones egg whites           Amount Per Serving       Calories   335.16   Calories From Fat (38%)   126.75       % Daily Value Total Fat 14.07g   22%   Saturated Fat 5.80g   29%   Cholesterol 155.96mg   52%   Sodium 156.98mg   7%   Potassium 48.96mg   1%   Carbohydrates 49.48g   16%   Dietary Fiber 0.25g   1%   Sugar 39.73g       Sugar Alcohols 0.00g       Net Carbohydrates 49.23g       Protein 3.68g   7%     This Recipe was formatted and exported by Living Cookbook...Click HERE to get your Living Cookbook Today!

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