Chemistry Recipe Project Lemon Meringue Pie Nick Ketchum

Original recipe  1 ½ cups of sugar  3 tbsp cornstarch  3 tbsp flour  1 ½ cups water  3 eggs  2 tbsp butter or margerine  ½ tsp finely shredded lemon peel  1/3 cup lemon juice  Pinch of salt  1 pie shell

Recipe Directions  In a medium saucepan combine sugar, cornstarch, flour, and dash salt. Gradually stir in water. Cook and stir over medium-high heat till thick and bubbly. Reduce heat; cook and stir two minutes more. Remove from heat. Separate egg yolk from white; set whites aside for meringue. Beat yolks slightly. Stir 1 cup hot mix into egg yolk. Return mix to sauce pan; bring to gentle boil. Cook and stir two more minutes. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into baked pastry shell. Spread meringue over hot filling; seal to edge. Bake in 350 oven for 12 to 15 minutes or till meringue is golden. Cool on a wire rack. Cover, chill.

Recipe converted metric  355 mL sugar  45 mL cornstarch  45 mL flour  12 fl. oz. water  3 eggs  30 mL butter or margerine  2.5 mL finely shredded lemon peel  79 mL lemon juice  Pinch of salt  1 pie shell

Chemical change  The cooking of the egg yolk, egg white, and the pie filling

Physical change  Mixing the ingredients to make the pie filling.  Cutting the pie.

An ionic compound involved  Sodium Chloride (Salt)  NaCl  Na + Cl -

A covalent compound involved  Citric Acid  C 6 H 8 O 7  Polar  Hydrogen bond

stoichiometry  355 mL sugar x 2 =710 mL sugar  90 mL cornstarch  90 mL flour  24 fl. oz. water  6 eggs  60 mL butter or margerine  5 mL finely shredded lemon peel  158 mL lemon juice  2 Pinches of salt  2 pie shells

Is it practical to make adjusted amount?  No, because you can’t make a half a pie shell

energy  410 calories per serving  Serving = 1/8 pie  1 pie = 3280 calories

Work cited  omenclature/ionic.html omenclature/ionic.html  Better Homes and Gardens New Cook Book, 1981, Meredith Coporation