Serves: 8
1. Bake pastry for baked One-Crust Pie.
2. Heat oven to 350°. Complete step 2 of Meringue for 9-Inch Pie.
3. While sugar mixture for meringue is cooling, beat egg yolks with fork in small bowl set aside. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
4. Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute remove from heat. Stir in butter, lemon peel, lemon juice and food color. Press plastic wrap on filling to prevent a tough layer from forming on top.
5. Complete step 3 of meringue recipe. Pour hot lemon filling into pie crust. Spoon meringue onto hot lemon filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
6. Bake 15 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store covered in refrigerator.
*Spreads with at least 65% vegetable oil can be used.
1 Serving:
Calories 425 (Calories from Fat 145)
Fat 16g (Saturated 6g)
Cholesterol 90mg
Sodium 260mg
Carbohydrate 66g (Dietary Fiber 0g)
Protein 4g
% DAILY VALUE:
Vitamin A 6%
Vitamin C 2%
Calcium 0%
Iron 6%
DIET EXCHANGES:
Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Meringue Pie recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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