Serves: 8
Total Calories: 232

Meringue:
3 egg whites, room temperature
3/4 teaspoon cream of tartar
3 tablespoons granulated sugar
1 teaspoon vanilla extract

Filling:
1 1/2 cups water
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 egg
1 egg white
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice
1 Buttery Pie Crust, prebaked

1. In a medium bowl with an electric mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form, about 3 minutes. Sprinkle in the sugar and continue beating until stiff peaks form, about 1 minute. Beat in the vanilla.

2. Preheat the oven to 350°F.

3. In a medium stainless steel saucepan (do not use one made of aluminum or iron!), combine the water, sugar, cornstarch, and salt bring to a boil, stirring frequently. Reduce the heat to medium-low and continue cooking, stirring constantly, until thick, 1 minute. Remove from the heat and set aside.

4. In a small bowl, whisk together the egg, egg white, lemon zest, and lemon juice whisk in about 2 Tbsp of the sugar syrup to warm it, then add the egg mixture back to the remaining syrup and stir until smooth. Place over medium heat and return to a boil simmer 30 seconds.

5. Pour the hot filling into the prepared crust. With a rubber spatula, immediately distribute the meringue evenly around the edge, then the center of the pie, making sure it attaches to the pie shell to prevent shrinking. Swirl the meringue with the back of a spoon to create attractive peaks. Bake until the meringue is lightly browned, about 15 minutes. Cool on a rack to room temperature before cutting, at least 1 hour. The pie will keep, covered, in the refrigerator for up to 3 days.

EXCHANGES
2 1/2 Carbohydrate
1 1/2 Fat

NUTRITION FACTS
Calories 201
Calories from Fat 62
Total Fat 7g
Saturated Fat 1g
Cholesterol 3mg
Sodium 59mg
Carbohydrate 33g
Dietary Fiber 2g
Sugars 16g
Protein 2g

Nutritional Facts:

Serves: 8
Total Calories: 232
Calories from Fat: 76

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