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Lemon Meringue Pie
from
Desserts page 123
amount: 9" or 9 1/2" pie
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ASSEMBLE INGREDIENTS
AND EQUIPMENT
The
Nutritional Numbers
Lemon Meringue
Pie
Per serving of 8 - 9 1/2" pie, filling
only with meringue (See Fat % Chart, pp. 35-38 for fat % with
choice of crust)
Exchanges: 0.75 Meat, 0.5 Bread, 1.25 Fat, 3.25 Fruit; 254
Calories, 3 g protein (5%), 8 g fat (29%), 43 g carbohydrate (66%;
25 g sugars), 122 mg cholesterol, 33 mg. sodium,
Estimated
cost per serving $.30
STEP #1 PREPARE
CHOICE OF SINGLE PIE CRUST, BAKED.
PAGES 116-119.
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STEP #2 SEPARATE LARGE
EGGS
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TIP FOR SEPARATING EGGS
Examine the glass containing each separated white to see if any yoke has accidentally
spilled into the white. If you cannot remove it, do not pour that white
into the mixing bowl. Even a little fat from a yolk in the mixing bowl
will hinder or completely negate the whipping process.
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STEP #3 IN SAUCEPAN
MIX DRY INGREDIENTS
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CORNSTARCH
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CRYSTALLINE FRUCTOSE
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COLD WATER
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STEP #4 WHISK PART OF
THE THICKENED MIXTURE INTO BEATEN EGG YOLKS.
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STEP #5 REMOVE FROM
HEAT; STIR IN AND POUR INTO CRUST:
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BUTTER
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LEMON JUICE
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GRATED LEMON PEEL
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STEP #6
MERINGUE: BEAT EGG WHITES WITH LEMON JUICE UNTIL FROTHY ON HIGH IN MIXER
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GRADUALLY ADD FRUCTOSE
UNTIL STIFF PEAKS FORM, BUT NOT DRY
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STEP #7 PILE
MERINGUE ON TOP OF HOT LEMON FILLING, SEALING IT TO THE EDGE OF THE PIE
CRUST.
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SWIRL MERINGUE TO MAKE
PEAKS
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STEP #8 BAKE IN
PREHEATED OVEN AT 400 DEGREES
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WATCH CAREFULLY
BECAUSE IT BROWNS QUICKLY
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COOL & CHILL
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STORE LEFT OVER PIE IN
REFRIGERATOR
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SueGreggCookbooks
A
Comprehensive Whole Foods Cooking System
Balancing Nutritional Quality & Taste, Convenience &
Cost
An Educational Website Graphics, Photos, Content ©2000-2008
8830 Glencoe Drive, Riverside California 92503-2135 951.687.5491
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Reproduction in whole or in part in any form or medium without the
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