Lemon Meringue Pie
For the Filling:
& ½ sugar
& ⅓ cold water
butter or margarine
whisked a small bowl
grated lemon zest
For the Meringue:
pinch cream of tartar
For the Filling
Instead of 1-½ . sugar
use 1 c. Splenda and ½ c. sugar
For the Meringue
Instead of ¾ . sugar use ½ c. Splenda and ¼ c. sugar
First, prepare the filling:
Combine sugar, corn starch, salt and water in a non-reactive saucepan.
Whisk until all lumps are gone.
Place over medium heat, whisking constantly until it boils.
Remove from heat and add butter or margarine.
Temper the egg mixture with the sugar mixture and add all to the saucepan.
Bring to a boil over medium heat, whisking constantly. Boil for 2 minutes.
Remove from heat and stir in lemon juice and zest.
Set aside, and move straight on to preparing the meringue. (you need to do this before the filling cools down.)
Prepare the meringue:
Using the whisk attachment of your mixer, beat egg whites, cream of tartar, and salt on low speed until combined.
Increase speed to high and whip until stiff peaks form. Whisk in sugar, 1 tablespoon at a time.
Putting it all together:
Preheat oven to 375F
Add filling to pie shell. Top with meringue, making sure to spread it to the edges of the crust, forming a seal.
Bake 10 to 15 minutes, until meringue is golden with darker peaks.
Let cool at least 2 hours.
Recipes copyright of Lovefoodies.com 2020