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Ingredientes
- 1 c. sugar
- 5 T cornstarch
- 1/4 teaspoon salt
- 2 c. lowfat milk
- 3 egg yolks, slightly beaten
- 3 T butter
- 1 teaspoon grated lemon rind
- 1/3 c. lemon juice
- 1 (9 inch) baked pastry shell
- Meringue (recipe follows)
- 3 egg whites
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
- 6 T sugar
Direcciones
- Put together sugar, cornstarch and salt in a saucepan; add in lowfat milk gradually and stir till smooth. Cook over low heat, stirring constantly, till smooth and thickened, about 10 min.Stir a small amount of hot mix into egg yolks; gradually put together egg yolks with remaining hot mix. Continue cooking, stirring constantly, for about 5 min; remove from heat. Add in butter, lemon rind and lemon juice; blend thoroughly.
- Pour hot filling into baked pastry shell and cover with meringue, spreading to the edges to seal. Bake at 350 degrees for 12 to 15 min or possibly till golden brown. Yield: 1 (9 inch) pie.
- Put together egg whites, salt, lemon juice, and vanilla; beat till frothy. Gradually beat in sugar; continue beating till stiff and glossy. Pile meringue onto pie filling. Seal to edge of crust.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 357 | |
| Calories from Fat 60 | 17% |
| Total Fat 6.72g | 8% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 422mg | 18% |
| Potassium 234mg | 7% |
| Total Carbs 70.61g | 19% |
| Dietary Fiber 0.3g | 1% |
| Sugars 63.27g | 42% |
| Protein 5.88g | 9% |
