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Ingredientes
- 1/4 c. KINGSFORD'S Corn Starch
- 1/2 c. Sugar
- 1/4 tsp Salt
- 1 1/2 c. Water
- 3 x Egg yolks
- 2 Tbsp. Margarine
- 1 1/2 tsp Grated lemon rind
- 1/3 c. Lemon juice
- 3 x Egg whites
- 6 Tbsp. Sugar
Direcciones
- Mix 1/4 c. KINGSFORD'S Corn Starch, 1/2 c. sugar and 1/4 tsp. salt in double boiler top. Slowly stir in 1-1/2 c. water. Cook over boiling water, stirring constantly, till thick sufficient to mound slightly when dropped from spoon. Cover; cook 10 min, stirring occasionally. Beat 3 egg yolks and 1/2 c. sugar. Blend a little warm mix into egg yolks, then stir all into remaining warm mix. Cook 2 min, stirring constantly. Remove from boiling water. Gently stir in 2 Tbsp. Mazola Margarine, 1-1/2 tsp. grated lemon rind and 1/3 c. lemon juice. Cold to room temperature. Turn into baked 9-inch pastry shell.
- Beat 3 egg whites till foamy. Add in 6 Tbsp. sugar, 1 Tbsp. at a time, beating well after each addition. Continue beating till stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350-degree F. oven 15 to 20 min or possibly till meringue is lightly browned.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 644g | |
| Calories 902 | |
| Calories from Fat 200 | 22% |
| Total Fat 22.61g | 28% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 4.17g | |
| Cholesterol 0mg | 0% |
| Sodium 861mg | 36% |
| Potassium 114mg | 3% |
| Total Carbs 183.26g | 49% |
| Dietary Fiber 0.6g | 2% |
| Sugars 177.52g | 118% |
| Protein 0.4g | 1% |
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