Sue Gregg's Lemon Meringue Pie Recipe Demonstration

*Lemon Meringue Pie* from Desserts with Low Fat and Allergy Alternatives page 123 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 VIEW LARGE PHOTO DEMONSTRATION amount: 9" or 9 1/2" pie ASSEMBLE INGREDIENTS AND EQUIPMENT

STEP #1 PREPARE CHOICE OF SINGLE PIE CRUST, BAKED, PAGES 116-119. STEP #2 SEPARATE LARGE EGGS
		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.
STEP #3 IN SAUCEPAN MIX DRY INGREDIENTS

CORNSTARCH	CRYSTALLINE FRUCTOSE

	COLD WATER
STEP #4 WHISK PART OF THE THICKENED MIXTURE INTO BEATEN EGG YOLKS.

STEP #5 REMOVE FROM HEAT; STIR IN AND POUR INTO CRUST:

BUTTER	LEMON JUICE

GRATED LEMON PEEL

STEP #6 MERINGUE: BEAT EGG WHITES WITH LEMON JUICE UNTIL FROTHY ON HIGH IN MIXER

	GRADUALLY ADD FRUCTOSE UNTIL STIFF PEAKS FORM, BUT NOT DRY
STEP #7 PILE MERINGUE ON TOP OF HOT LEMON FILLING, SEALING IT TO THE EDGE OF THE PIE CRUST.


		SWIRL MERINGUE TO MAKE PEAKS

STEP #8 BAKE IN PREHEATED OVEN AT 400 DEGREES	WATCH CAREFULLY BECAUSE IT BROWNS QUICKLY	COOL & CHILL

STORE LEFT OVER PIE IN REFRIGERATOR VIEW LARGE PHOTO DEMONSTRATION
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