Lemon Meringue Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies, Cookies & Treats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Baked Pie Crust -- (see recipe)
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoon margarine or butter
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color -- if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
Prepare Baked Pie Crust.
Heat oven to 400 .
Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in
2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of the hot mixture into egg yolks; stir
back into hot mixture in saucepan. Boil and stir 1 minute; remove from
heat. Stir in margarine, lemon peel, lemon juice and food color. Pour into
pie crust.
Prepare Meringue. Spoon onto hot pie filling. Spread over filling,
carefully sealing meringue to edge of crust to prevent shrinking or
weeping.
Bake 8 to 12 minutes or until meringue is light brown. Cool away from
draft. Cover and refrigerate cooled pie until serving. Immediately
refrigerate any remaining pie.
Meringue:
Beat egg whites and cream of tartar in medium bowl with electric mixer on
high speed until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and
glossy. Do not underbeat. Beat in vanilla.
Per Serving (excluding unknown items): 407 Calories; 15g Fat (32.6%
calories from fat); 4g Protein; 65g Carbohydrate; 1g Dietary Fiber; 91mg
Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Fruit; 3 Fat; 3
Other Carbohydrates.
Jenn B In SWMO
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