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Lemon Meringue Pie

  2 1/4 cups water
  1/2 cup lemon juice
  10 3/4 teaspoons Equal® Measure or 36 packets Equal®
  1/3 cup plus 2 Tablespoons cornstarch
  2 eggs
  2 egg whites
  1 teaspoon finely grated lemon peel (optional)
  2 Tablespoons margarine
  1 to 2 drops yellow food color (optional)
  Baked 9-inch pie shell
  3 egg whites
  1/4 teaspoon cream of tartar
  3 1/2 teaspoons Equal® Measure or 12 packets Equal®

 Mix water, lemon juice, 10 3/4 teaspoons Equal® Measure, and cornstarch in medium saucepan. Heat to
boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small
bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into the remaining cornstarch mixture
in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted.
Stir in food color. Pour mixture into baked pie shell.

 Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in
3 1/2 teaspoons Equal® Measure, beating to stiff peaks. Spread meingue over hot lemon filling, carefully sealing
to edge of crust to prevent shrinking or weeping.

Bake pie in preheated 425F oven until maringue is browned, about 5 minutes. Cool completely on wire rack before cutting.

Makes 8 servings.
 

Serving size: One slice
Yield: 8
Exchanges: 2 bread, 2 fat
Nutrition: 223 Calories, 6 g Protein, 29 g Carbo, 10 g Fat