LEMON MERINGUE PIE WITH EQUAL
61% calorie reduction from traditional recipe.
Pie Pastry for single crust 9-inch pie
2 1/4 cups water
1/2 cup fresh lemon juice or
frozen lemon juice concentrate*
1/2 cup cornstarch
2 eggs
2 egg whites
1 1/2 teaspoons grated lemon peel
1 1/2 cups Equal® Spoonful**
2 tablespoons stick butter
1 to 2 drops yellow food color (optional)
3 egg whites
1/4 teaspoon cream of tartar
2/3 cup Equal® Spoonful***
Roll pastry on lightly floured surface into circle 1 inch larger than
inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Pierce
bottom and side of pastry with fork. Bake in preheated 425°F oven 10 to 12
minutes or until pastry is golden. Cool on wire rack.
Combine water, lemon juice and cornstarch in medium saucepan. Heat to
boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1 1/2 cups Equal®
Spoonful. Stir about half of hot cornstarch mixture into egg mixture. Return
all to saucepan. Cook and stir over low heat 1 minute. Remove from heat; stir
in butter until melted. Stir in food color, if desired. 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 2/3 cup Equal® Spoonful, beating to stiff
peaks. Spread meringue over hot lemon filling, carefully sealing to edge of
crust to prevent shrinking or weeping.
Bake pie in preheated 425°F oven about 5 minutes or until meringue is
lightly browned. Cool completely on wire rack before cutting.
Makes 8 servings.
marilyn
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