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 marilyn --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
