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Cook'n with Betty Crocker 
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Lemon Meringue Pie |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lemon Meringue Pie recipe on the web!!Prep: 30 min; Cook: 10 min; Bake: 25 min; Cool: 2 hr Use the egg whites left over from separating eggs for the lemon filling to make the meringue. Letting the egg whites stand at room temperature is okay for up to 30 minutes. They’ll beat up well after being out of the refrigerator for a short time. Pastry for One-Crust Pie (page 117), Buttermilk Pastry (page 121) or Pat-in-the-Pan Oil Pastry Meringue for 9-Inch Pie (see recipe) _ large eggs yolks (reserve-egg whites for meringue) _ 1/2 cups sugar ___ cup plus 1-tbsp cornstarch _ 1/2 cups water _ tablespoons butter or stick margarine _ teaspoons grated lemon peel ___ cup lemon juice _ drops yellow food coloring, if desired 1. Bake pastry for baked One-Crust Pie. 2. Heat oven to 350°. Complete step 2 of Meringue for 9-Inch Pie. 3. While sugar mixture for meringue is cooling, beat egg yolks with fork in small bowl; set aside. 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, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top. 5. Complete step 3 of meringue recipe. Pour hot lemon filling into pie crust. Spoon meringue onto hot lemon filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. 6. Bake 15 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store covered in refrigerator. *Spreads with at least 65% vegetable oil can be used. 1 Serving: Calories 425 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 90mg Sodium 260mg Carbohydrate 66g (Dietary Fiber 0g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 0% Iron 6% DIET EXCHANGES: Not Recommended From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. German Chocolate Cake Chocolate Snack Cake Silver White Cake Starlight Yellow Cake Buttery Snack Cake with Broiled Topping Broiled Coconut Frosting Pound Cake Carrot Cake Applesauce Cake Jeweled Fruitcake FOAM CAKES Angel Food Cake Coffee and Cream Chiffon Cake Coffee Cream Filling Lemon Chiffon Cake Jelly Roll TIPS FOR FROSTING Fudge Frosting Chocolate Buttercream Frosting Vanilla Buttercream Cream Cheese Frosting Caramel Frosting White Mountain Frosting Chocolate Glaze Vanilla Glaze Chocolate Ganache Coconut-Pecan Filling and Topping Lemon Filling Raspberry Filling PIES AND PASTRY BASICS Pastry for Pies and Tarts Baked Tart Shells Buttermilk Pastry Pat-in-the-Pan Oil Pastry Cookie Tart Pastry Graham Cracker Crust Apple Pie Apple Wrapper Pie Cherry Pie Peach Pie Blueberry Pie Rhubarb Pie Upside-Down Plum-Pecan Pie Cranberry-Apple Pie Lemon Berry Tart Coconut Cream Pie Lemon Meringue Pie Strawberry Glacé Pie Key Lime Pie Pumpkin Pie Impossibly Easy Pumpkin Pie Custard Pie Pecan Pie Classic French Silk Pie Grasshopper Pie Fluffy Strawberry Pie Mud Pie Raisin-Rum Ice-Cream Pie Blueberry Cream Tart Pink Lemonade Pie CAKE BASICS SHORTENING CAKES HOW TO FROST A TWO LAYER CAKE HOW TO MAKE PASTRY LATTICE PIE TOP CHOOSING PANS CHOCOLATE CURLS AND SHAVINGS SPECIAL TOP CRUSTS |
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