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Recipes

Lemon Meringue Pie
An irresistible American classic.
    Crust:
  • 2/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons solid vegetable shortening
  • 3 tablespoons reduced-fat cream cheese (Neufchatel)
  • 1/3 cup plain fat-free yogurt

    Filling:
  • 1-1/3 cups granulated sugar 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1-3/4 cups water
  • 2 whole large eggs, lightly beaten
  • 1/2 cup lemon juice
  • 2 teaspoons unsalted butter
  • 3 large egg whites
  • 1/4 teaspoon cream or tartar

1. Make the Crust: In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, and salt. With a pastry blender or two knives, cut in the shortening and cream cheese until the mixture resembles coarse meal. Stir in the yogurt until just moistened. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate at least 1 hour or overnight.

2. Preheat the oven to 375°F. On a lightly floured surface, roll the dough out to a 13-inch circle. Transfer the dough to a 9-inch pie plate. Fold the edges over to form a high edge and with your fingers crimp the edges.

3. Line the pie shell with foil and pour pie weights or dried beans into the foil. Bake 15 minutes or until just set. Remove the weights and foil and bake 10 minutes or until golden brown. Cool on a wire rack. Reduce the oven temperature to 325°F.

4. Make the Filling: Meanwhile, in a medium saucepan, combine 1 cup of the sugar, the cornstarch, salt, and lemon zest. Add the water, stirring until smooth. Bring to a boil over medium heat, reduce to a simmer, and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat.

5. In a medium bowl, combine the eggs, lemon juice, and butter. Stirring constantly, gradually add the sugar mixture. Pour into the pie shell. Bake for 10 minutes, or until the filling is just beginning to set.

6. Meanwhile, in another medium bowl, with an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually beat in the remaining 1/3 cup sugar until the whites are stiff and shiny. Pile the meringue lightly onto the pie, spreading it to the edge. Bake the pie for 20 minutes, or until the meringue is lightly browned and set. Refrigerate until chilled.


Nutritional Information
Per slice: 315 calories, 8.5g total fat (3g saturated), 60mg cholesterol, 1g dietary fiber (.2g soluble), 55g carbohydrate, 6g protein, 213mg sodium.
Good source of: selenium, vitamin E


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8 slices

Prep Time
80