Lemon Meringue Pie


Serves: 8
Total Calories: 257

Ingredients

Baked Pie Crust
3 eggs yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons margarine or butter
2 teaspoons grated lemon peels
1/2 cup lemon juice
2 drops yellow food coloring
Meringue (below)
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare Baked Pie Crust.
2. Heat oven to 400°.
3. 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.
4. 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.
5. Prepare Meringue. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
6. 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
1. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy.
2. Beat in sugar, 1 tablespoon at a time continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

1 SERVING: Calories 425 (Calories from Fat 145) Fat 16g (Saturated 4g) Cholesterol 80mg Sodium 210mg Carbohydrates 66g (Dietary Fiber 0g) Protein 4g.

Nutritional Facts:

Serves: 8
Total Calories: 257
Calories from Fat: 48

This Lemon Meringue Pie recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.




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