Serves: 8
Total Calories: 207
1. Heat oven to 450°F. Prepare pie crust for one-crust baked shell using 9-inch pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
2. Meanwhile, in medium saucepan, combine 1 1/4 cups sugar, cornstarch and salt mix well. Gradually stir in cold water until smooth. Cook over medium heat until mixture boils, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.
3. In small bowl, beat egg yolks. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat until mixture boils, stirring constantly. Boil 1 minute, stirring constantly.
4. Remove from heat stir in margarine, lemon peel and lemon juice. Cool 15 minutes or until slightly cooled. Pour into cooled baked shell.
5. Reduce oven temperature to 350°F. In small, deep bowl, combine egg whites, cream of tartar and vanilla beat at medium speed for about 1 minute or until soft peaks form. Add sugar 1 tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling spread to edge of crust to seal well and prevent shrinkage.
6. Bake at 350°F. for 12 to 15 minutes or until meringue is light golden brown. Cool 1 hour or until completely cooled. Refrigerate 3 hours or until filling is set. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 350 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 90 mg 30% * Sodium: 290 mg 12% * Total Carbohydrate: 57 g 19% * Dietary Fiber: 0 g 0% * Sugars: 39 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 10% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 3 Fruit, 2 Fat or 4 Carbohydrate, 2 Fat
See Cook's Note: How to Make Meringue
This Lemon Meringue Pie recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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