|
Mom's Lemon Meringue Pie | |||||||||||||||
Course : Pies Serves: 8 |
|
||||||||||||||
Ingredients:
| |||||||||||||||
Preparation / Directions:Mix water, lemon juice, 10 3/4 teaspoons Equal Measure, and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into the remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat; add margarine, stirring until melted. Stir in food color. 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 3 1/2 teaspoons Equal Measure, 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-degree F oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting.
| |||||||||||||||
Nutritional Information:986 Calories (kcal); 59g Total Fat; (53% calories from fat); 16g Protein; 99g Carbohydrate; 47mg Cholesterol; 1396mg Sodium | |||||||||||||||