Luscious Lemon Meringue Pie
|Cornstarch||1⁄4 Cup (4 tbs)|
|Sugar/1 cup sugar + 9 packets sweet 'n low||1 3⁄4 Cup (28 tbs)|
|Lite salt||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1 Tablespoon|
|Liquid butter buds||1 Tablespoon|
|9 inch baked pie shell||1|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar/1/4 cup sugar + 3 packets sweet 'n low||1⁄2 Cup (8 tbs)|
Make lemon filling: In a medium saucepan, combine cornstarch, flour, sugar, Egg Beaters, and lite salt, mixing well.
Gradually add 2 cups water, stirring until smooth.
Over medium heat, bring to a boil, stirring occasionally.
Boil and stir one minute.
Remove from heat.
Stir in lemon juice, lemon peel, and liquid Butter Buds.
Pour into baked pie shell.
Preheat oven to 400° F.
Make Meringue: In a medium bowl with an electric mixer at medium speed, beat egg whites with cream of tartar until frothy.
Gradually beat in sugar, a little at a time.
Beat on high speed until stiff peaks form.
Spread over lemon filling, carefully sealing to edge of crust and swirling top decoratively.
Bake 7-9 minutes, or until meringue is golden brown.
Let pie cool completely on wire rack, 2 1/2-3 hours.