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Ingredientes
- 2Â 1/4 c. water
- 1/2 c. lemon juice
- 10Â 3/4 tsp Equal. Measure or possibly 36 packets Equal.
- 1/3 c. plus 2 Tbsp. cornstarch
- 2 x Large eggs
- 2 x egg whites
- 1 tsp finely grated lemon peel (optional)
- 2 Tbsp. margarine
- 2 dsh yellow food color (optional)
- Â Â Baked 9-inch pie shell
- 3 x egg whites
- 1/4 tsp cream of tartar
- 3Â 1/2 tsp Equal. Measure or possibly 12 packets Equal.
Direcciones
- Mix water, lemon juice, 10 3/4 tsp. Equal. Measure, and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat Large eggs and 2 egg whites in small bowl; stir in about 1/2 the warm cornstarch mix. Stir this egg mix into the remaining cornstarch mix in saucepan; cook and stir over low heat 1 minute. Remove from heat; add in margarine, stirring till melted. Stir in food color. Pour mix into baked pie shell. Beat 3 egg whites in medium bowl till foamy; add in cream of tartar and beat to soft peaks. Gradually beat in 3 1/2 tsp. Equal. Measure, beating to stiff peaks. Spread meringue over warm lemon filling, carefully sealing to edge of crust to prevent shrinking or possibly weeping. Bake pie in preheated 425-degree F oven till meringue is browned, about 5 min. Cold completely on wire rack before cutting.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 36 | 32% |
| Total Fat 4.06g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 52mg | 17% |
| Sodium 54mg | 2% |
| Potassium 53mg | 2% |
| Total Carbs 17.43g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 5.5g | 4% |
| Protein 1.78g | 3% |
