Lemon Meringue Pie
Jamie R
"BASIC PIE CRUST"
1 1/4 cups all-purpose flour
1 teaspoon Equal� sweetener
1/4 teaspoon salt
4 tablespoons margarine - cold
or vegetable shortening
3 tablespoons ice water - up to 5 tbsp
"FILLING"
15 1/4 teaspoons Equal� sweetener - divided or 49 packets of equal
2 1/4 cups water
1/2 cup lemon juice
1 teaspoon lemon rind - grated
1/2 cup cornstarch
2 eggs
5 egg whites - divided
2 tablespoons margarine
1 drop yellow food coloring - optional up to 2 drops
1/4 teaspoon cream of tartar
"Pie Crust"
Combine flour, sugar, and salt in medium bowl. Cut in margarine until
mixture resembles coarse crumbs. Sprinkle with water, 1 tbsp at a
time,mixing lightly with a fork after each addition until pastry just
hold together.
Roll pastry on floured surface to circle 1 1/2" larger than inverted
9" pie pan. Ease pastry into pan; trim and flute. Pierce bottom of
pastry with tines of a fork. Bake at 425 until browned, about 15
minutes. Cool on wire rack
"Filling Directions"
Mix water, lemon juice, lemon rind, 10 3/4 tsp equal, and cornstarch
in medium saucepan. Whisk over medium high heat until boiling; boil,
whisking constantly, 1 minute. Whisk about 1 cup mixture into
combined eggs and 2 egg whites; whisk egg mixture into saucepan.
Remove from
heat; add margarine, stirring until melted. Stir in food color; pour
mixture into baked pie crust.
Beat remaining 3 egg whites and cream of tartar in medium bowl to
soft peaks; beat to stiff peaks, adding remaining 3 1/2 tsp equal
gradually.Spread meringue over hot lemon filling, sealing to edge of
crust to prevent shrinking or weeping.
Bake at 425 until meringue is browned, about 5 minutes.
Cool completely on wire rack.
Per serving:
224 calories, 9 gm fat, 45 mg cholesterol, 217 mg sodium, 28 gm
carbohydrate, 0 gm fiber, 5 gm protein
Exchanges: 2 bread, 2 fat,
Weight watcher Point 5