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Ingredientes
- 1 c. Plus (6 tbsp. reserved for Meringue) granulated sugar
- 3 Tbsp. Cornstarch
- 1 dsh Of salt
- 1 c. Lowfat milk
- 3 x Large eggs, separated
- 4 Tbsp. Butter
- 1 tsp Shredded lemon peel
- 1/4 c. Lemon juice
- 1 c. Dairy lowfat sour cream
- 1 x (9") pie crust, baked
- 1/4 tsp Cream of tartar
- 1/2 tsp Vanilla
Direcciones
- Combine 1 c. sugar with cornstarch and salt, stirring thoroughly. Slowly stir in lowfat milk, then cook and stir over medium heat till mix is boiling and thickened. Remove pan from heat. Blend a small amount of warm mix into the slightly beaten egg yolks. Return egg yolk mix to warm mix in pan, cook and stir 2 min over medium heat. Add in butter, lemon peel and lemon juice. Cover and cold. Mix in lowfat sour cream. Spoon mix into baked pie shell. Beat egg whites with cream of tartar and vanilla till soft peaks form. Gradually add in remaining 6 Tbsp. sugar, beating till stiff peaks form. Top pie with meringue. being sure to seal edges. Bake in preheated 350 degree oven for 12-15 min or possibly till meringue is slightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 383 | |
| Calories from Fat 247 | 64% |
| Total Fat 27.81g | 35% |
| Saturated Fat 13.96g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 320mg | 13% |
| Potassium 213mg | 6% |
| Total Carbs 27.54g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.95g | 3% |
| Protein 6.53g | 10% |
