Lemon Meringue Pie Ii Recipe
Ingredients
9 inch baked pie shell
1 1/4 cup granulated sugar
7 tsp cornstarch
1/4 tsp salt
1 1/2 cup water
3 eggyolks, beaten
1 tsp low-calorie margarine
1 tsp grated lemon peel
1/2 cup lemon juice
1 recipe Three Egg- Whites Meringue
Directions
Combine sugar replacement, cornstarch, salt, and water in a heavy saucepan.
Stir to blend.
Cook and stir over medium heat until mixture is clear and thickened.
Remove from heat.
Stir small amount of hot mixture into egg yolks; then return to saucepan.
Cook and stir 2 to 3 minutes longer.
Remove from heat and stir in margarine, lemon peel, and lemon juice.
Cool slightly.
Transfer to baked pie shell.
Top with Three Egg-Whites Meringue, sealing edges.
Bake at 350°F (175°C) for 7 to 10 minutes or until peaks begin to brown.
Stir to blend.
Cook and stir over medium heat until mixture is clear and thickened.
Remove from heat.
Stir small amount of hot mixture into egg yolks; then return to saucepan.
Cook and stir 2 to 3 minutes longer.
Remove from heat and stir in margarine, lemon peel, and lemon juice.
Cool slightly.
Transfer to baked pie shell.
Top with Three Egg-Whites Meringue, sealing edges.
Bake at 350°F (175°C) for 7 to 10 minutes or until peaks begin to brown.
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