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Lemon Meringue Pie |
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Serves: 8 Print this RecipeCutting the fat from this tangy favorite was simple, but reducing the sugar was more of a challenge. We succeeded by flavoring the filling with an abundance of lemon zest, which creates lemony flavor without the sourness of the juice. The secret to a weep-free meringue is to make sure the filling is hot before you spread the meringue over it. Meringue 3 egg whites, room temperature 3/4 teaspoon cream of tartar 3 tablespoons granulated sugar 1 teaspoon vanilla extract Filling 1 1/2 cups water 1/2 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 egg 1 egg white 2 tablespoons grated lemon zest 1/3 cup fresh lemon juice 1 Buttery Pie Crust (p.185), prebaked 1. In a medium bowl with an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form, about 3 minutes. Sprinkle in the sugar and continue beating until stiff peaks form, about 1 minute. Beat in the vanilla. 2. Preheat the oven to 350°F. 3. In a medium stainless steel saucepan (do not use one made of aluminum or iron!), combine the water, sugar, cornstarch, and salt; bring to a boil, stirring frequently. Reduce the heat to medium-low and continue cooking, stirring constantly, until thick, 1 minute. Remove from the heat and set aside. 4. In a small bowl, whisk together the egg, egg white, lemon zest, and lemon juice; whisk in about 2 Tbsp of the sugar syrup to warm it, then add the egg mixture back to the remaining syrup and stir until smooth. Place over medium heat and return to a boil; simmer 30 seconds. 5. Pour the hot filling into the prepared crust. With a rubber spatula, immediately distribute the meringue evenly around the edge, then the center of the pie, making sure it attaches to the pie shell to prevent shrinking. Swirl the meringue with the back of a spoon to create attractive peaks. Bake until the meringue is lightly browned, about 15 minutes. Cool on a rack to room temperature before cutting, at least 1 hour. The pie will keep, covered, in the refrigerator for up to 3 days. EXCHANGES Carbohydrate 2 Fat 1 1/2 NUTRITION FACTS Calories 201(Calories from Fat 62) Total Fat 7 g Saturated Fat 1 g Cholesterol 3 mg Sodium 59 mg Carbohydrate 33 g Dietary Fiber 2 g Sugars 16 g Protein 2 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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