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Ingredientes
- 2 c. sugar
- 1/4 c. plus 3 tbsp. cornstarch
- 5 c. buttermilk
- 1 (3 ounce.) pkg. softened cream cheese
- 7 Large eggs, separated
- 2 teaspoon grated lemon rind
- 1/4 c. lemon juice
- 2 tbsp. butter
- 1 teaspoon lemon extract
- 2 baked pastry shells
- 3/4 teaspoon cream of tartar
- 1/4 c. plus 3 tbsp. powdered sugar
- 1/4 teaspoon lemon extract
Direcciones
- Combine sugar and cornstarch in heavy saucepan; gradually add in buttermilk, stirring till well blended. Add in cream cheese and cook over medium heat, stirring constantly, till mix thickens and comes to a boil. Beat egg yolks till thick and lemon colored. Gradually stir in about 1/4 of warm mix into yolks; add in to remaining warm mix, stirring constantly, 2 to 3 min. Remove from heat, stir in lemon rind, lemon juice, butter, and 1 tsp. lemon extract. Spoon into pastry shells. Beat egg whites and cream of tartar at high speed for one minute; gradually add in powdered sugar, one Tbsp. at a time, beating till stiff peaks form. Beat in lemon extract. Spread meringue over warm filling, sealing to edge. Bake at 350 degrees for 12-15 min or possibly till browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 99 | 26% |
| Total Fat 11.1g | 14% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 205mg | 9% |
| Potassium 247mg | 7% |
| Total Carbs 62.62g | 17% |
| Dietary Fiber 0.3g | 1% |
| Sugars 48.68g | 32% |
| Protein 8.06g | 13% |
