Lemon Meringue Pie

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* Exported from MasterCook *

 

Lemon Meringue Pie

 

Recipe By : Weight Watchers, April 1999

Serving Size : 8 Preparation Time :0:00

Categories : Pies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1/4 teaspoon salt

3 tablespoons vegetable shortening

6 tablespoons ice water

cooking spray

1 large egg yolk -- lightly beaten

1 1/4 cups sugar

6 tablespoons cornstarch

1 cup water

1/3 cup fresh lemon juice

2 tablespoons stick margarine

1/4 teaspoon grated lemon rind

4 large egg whites -- (at room

-- temperature)

1/2 teaspoon cream of tartar

1/4 cup sugar

 

1. Preheat oven to 450ø.

 

2. Combine flour and salt in a bowl; cut in shortening with a pastry

blender or 2 knives until mixture resembles coarse meal. Add ice water, 1

tablespoon at a time, tossing with a fork until moist. Press mixture gently

into a 4-inch circle on heavy-duty plastic wrap; cover with additional

plastic wrap. Roll dough, still covered, into an 11-inch circle. Chill 5

minutes or until plastic wrap can be easily removed.

 

3. Remove plastic wrap, and fit dough into a 9-inch pie plate coated with

cooking spray. Fold edges of dough under, and flute. Pierce bottom and

sides of dough with a fork. Bake at 450ø for 10 minutes or until lightly

browned. Let cool completely on a wire rack. Reduce oven temperature to

325ø.

 

4. Place egg yolk in a bowl; stir well, and set aside. Combine 1 1/4 cups

sugar and cornstarch in a nonaluminum saucepan; stir well. Stir in 1 cup

water and lemon juice; bring to a boil. Cook 1 minute or until thick,

stirring constantly with a whisk. Gradually add hot cornstarch mixture to

egg yolk, stirring constantly with whisk. Return mixture to pan. Cook over

medium heat 2 minutes, stirring constantly. Remove from heat; stir in

margarine and lemon rind. Spoon into pastry shell. Cover surface of

filling with plastic wrap; set aside.

 

5. Beat egg whites and cream of tartar with clean, dry beaters at high

speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at

a time, beating until stiff peaks form. Uncover pie, and spread meringue

evenly over hot filling, sealing to edge of crust. Bake at 325ø for 25

minutes or until meringue is golden. Let cool completely on a wire rack.

Serve at room temperature. Store loosely covered in refrigeratqn Yield: 8

servings.

 

POINTS: 7; Exchanges: 3 1/2 Starch, 1 Fat Per serving: CAL 304(23% tram

fat); PRO 3.7g; FAT 7.6g (sat 1.Og); CARB 56.1g; FIB O.5g; CHOL 27mg; IRON

0.9mg; SOD 135mg; CALC 9mg

 

Converted by MC_Buster. KES_14 Apr 99

 

 

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Karen S

ksonness