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Cooking for Two
by Shady Oak Press
Sweet yet tart; lt's no wonder Lemon Meringue Pie is so popular. To help ensure the perfect meringue, we've added cornstarch to the egg whites to stabilize the meringue, making it less likely to bead up or shrink from the edges during baking.
8 servings


• 1 (9-inch) baked pie shell

• 2 eggs
• 4 egg yolks
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1/4 cup unsalted butter; cut up, softened
• 2 teaspoons grated lemon peel
• 1/2 cup fresh lemon juice

• 1/3 cup water
• 1 tablespoon cornstarch
• 4 egg whites
• 1/2 teaspoon fresh lemon juice
• Dash salt
• 1/2 cup sugar
• 2 teaspoons grated lemon peel

Heat oven to 350°F. To make filling, in large bowl, whisk eggs, egg yolks and 1/4 teaspoon salt until well blended. Set aside. In medium saucepan, combine 1 1/4 cups sugar and 1/3 cup cornstarch; mix well. Stir in 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Boil 1 minute, stirring constantly. (Mixture will be very thick.) Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Remove from heat. Add butter; stir until melted. Stir in 2 teaspoons lemon peel and 1/2 cup lemon juice. Cover; let stand while making meringue.

To make meringue, in small saucepan, combine 1/3 cup water and 1 tablespoon cornstarch; mix well. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Set aside.

In large bowl, combine egg whites, 1/2 teaspoon lemon juice and dash salt; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until egg whites hold a soft peak. With mixer running, slowly add 1/2 cup sugar and cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and egg whites hold a stiff peak. Lightly fold in 2 teaspoons lemon peel.

Heat filling over medium-high heat until very hot, stirring constantly. Pour into pie shell. Spoon half of meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly. Add decorative swirls with back of spoon.

Bake 15 to 18 minutes or until meringue is dry to the touch and light brown. Place on wire rack; cool 2 hours or until room temperature. Refrigerate 3 to 4 hours or until chilled. Store in refrigerator.

Per Serving: 385 calories, 15 g total fat (6 g saturated fat), 6 g protein, 59 g carbohydrate, 175 mg cholesterol, 260 mg sodium, .5 g fiber



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