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Luscious Lemon Meringue Pie

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  Cornstarch 1⁄4 Cup (4 tbs)
  Flour 3 Tablespoon
  Sugar/1 cup sugar + 9 packets sweet 'n low 1 3⁄4 Cup (28 tbs)
  Lite salt 1⁄4 Teaspoon
  Egg beaters 4
  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
  Egg whites 4
  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.

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Luscious Lemon Meringue Pie Recipe