Lemon Meringue Pie
- Servings: 8
- Prep Time: 275
|2||Egg Yolks, beaten|
|1||Tablespoon Margarine or Butter|
|2||Teaspoons Grated Lemon Peel|
|Â¼||Cup Lemon Juice|
|1||Ready-crust Pie Crust KeeblerÂ® Ready CrustÂ® Graham|
|Â¼||Teaspoon Cream of Tartar|
In medium saucepan stir together 1 cup sugar and cornstarch. Stir in water. Cook and stir over medium heat until mixture thickens and boils.
Gradually stir about half of hot mixture into egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixure boils. Boil gently for 2 minutes, stirring frequently. Remove from heat.
Stir in margarine or butter and lemon peel. Gently stir in lemon juice. Keep warm.
In small mixing bowl beat egg whites, vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.
Spread lemon mixture in crust. Spread meringue over top, sealing to edge of crust. Bake at 350Â°F for 15 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Store in refrigerator.
carbohydrate 52g; sodium 160g; fiber less than 1g; cholesterol 55mg; total fat 8g; calories 290; protein 3g