Lemon Meringue Pie
Lemon Meringue Pie requires about 25 minutes from start to finish. This dessert has 215 calories, 6g of protein, and 6g of fat per serving. This recipe serves 8. Head to the store and pick up egg yolks, cream, lemon zest, and a few other things to make it today.
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff.
Spread over filling; seal to edge of crust.
Bake for 12 to 15 minutes or until meringue is golden brown.
Recommended wine: Late Harvest Sauvignon Blanc, Ice Wine, White Port
Late Harvest Sauvignon Blanc, Ice Wine, and White Port are my top picks for Lemon Meringue Pie. Since lemon meringue pie is pretty acidic, you can go with any of these sweet wines. You could try Honig Late Harvest Sauvignon Blanc ( half-bottle). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 65 dollars per bottle.
Honig Late Harvest Sauvignon Blanc ( half-bottle)Intricately woven aromas and flavors of baked apple, dried apricot, orange blossom and freshly toasted almonds. Rich and exquisitely balanced on the pallet. Dessert in a bottle!