Zutaten für Depression Lemon Pie
- White Bread
- ½ cup (1 stick) unsalted butter, melted
- 1 cup boiling water
- ½ cup granulated sugar
- ¼ cup cornstarch
- Egg Yolks
- Fresh Lemon Juice
- Lemon, Zest Of
- Unbaked 9 Inch Pie Shell
- Egg Whites
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Depression Lemon Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Depression Lemon Pie
- Preheat oven to 400°F (200°C).
- Prepare the crust: Use your favorite pre-made pie crust or prepare one from scratch.
- In a medium bowl, break 1 ½ cups of crustless bread (about 4-5 slices) into small pieces.
- Add ½ cup (1 stick) melted unsalted butter to the bread crumbs and stir to combine.
- Pour 1 cup of boiling water over the bread mixture. Let stand for 10 minutes to soften.
- In a separate bowl, whisk together ½ cup granulated sugar and ¼ cup cornstarch until well combined.
- Whisk in 2 large egg yolks, then stir in the juice and zest of 2 large lemons.
- Pour the lemon mixture over the bread mixture and stir until creamy and well combined.
- Pour the filling into the prepared pie crust.
- Bake for 15-20 minutes, or until the crust is golden brown and the filling is set.
- Reduce oven temperature to 325°F (160°C).
- Make the meringue: In a clean, dry bowl, beat 2 large egg whites until soft peaks form.
- Gradually add 4 tablespoons of granulated sugar, beating until stiff, glossy peaks form.
- Spread the meringue evenly over the hot pie filling, sealing the edges to the crust.
- Bake for another 10-15 minutes, or until the meringue is lightly browned.
- Let the pie cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
12g
Carbs
9g
