Luscious Lemon Meringue Pie Recipe
Summary
DishPie
Ingredients
| Cornstarch | 1/4 Cup (16 tbs) (Lemon Filling:) | |
| Flour | 3 Tablespoon (Lemon Filling:) | |
| Sugar | 1 3/4 Cup (16 tbs) (Lemon Filling:) | |
| Lite salt | 1/4 Teaspoon (Lemon Filling:) | |
| Egg Beaters | 4 (Lemon Filling:) | |
| Water | 2 Cup (16 tbs) (Lemon Filling:) | |
| Lemon juice | 1/2 Cup (16 tbs) (Lemon Filling:) | |
| Lemon peel | 1 Tablespoon, grated (Lemon Filling:) | |
| 1 Tbs. liquid Butter Buds | ||
| Pie shell | 1 9 inch, baked (Lemon Filling:) | |
| Egg whites | 4 (Meringue:) | |
| Cream of tartar | 1/4 Teaspoon (Meringue:) | |
| Sugar | 1/2 Cup (16 tbs) (Meringue:) | |
Directions
Make lemon filling: In a medium saucepan, combine cornstarch, flour, sugar, Egg Beaters, and lite salt, mixing well.
Gradually add 2 cups water, stirring until smooth.
Over medium heat, bring to a boil, stirring occasionally.
Boil and stir one minute.
Remove from heat.
Stir in lemon juice, lemon peel, and liquid Butter Buds.
Pour into baked pie shell.
Preheat oven to 400° F.
Make Meringue: In a medium bowl with an electric mixer at medium speed, beat egg whites with cream of tartar until frothy.
Gradually beat in sugar, a little at a time.
Beat on high speed until stiff peaks form.
Spread over lemon filling, carefully sealing to edge of crust and swirling top decoratively.
Bake 7-9 minutes, or until meringue is golden brown.
Let pie cool completely on wire rack, 2 1/2-3 hours.
Gradually add 2 cups water, stirring until smooth.
Over medium heat, bring to a boil, stirring occasionally.
Boil and stir one minute.
Remove from heat.
Stir in lemon juice, lemon peel, and liquid Butter Buds.
Pour into baked pie shell.
Preheat oven to 400° F.
Make Meringue: In a medium bowl with an electric mixer at medium speed, beat egg whites with cream of tartar until frothy.
Gradually beat in sugar, a little at a time.
Beat on high speed until stiff peaks form.
Spread over lemon filling, carefully sealing to edge of crust and swirling top decoratively.
Bake 7-9 minutes, or until meringue is golden brown.
Let pie cool completely on wire rack, 2 1/2-3 hours.
Chef
