9-inch baked pie shell
1 1/2 cups (375 mL) sugar
1/3 cup (75 mL) plus 1 tbsp (15 mL) cornstarch
1 1/2 cups (375 mL) water
3 egg yolks
3 tbsp (45 mL) butter
2 tsp (10 mL) grated lemon peel
1/2 cup (125 mL) lemon juice
2 drops yellow food colour (optional)
Preheat oven to 400°F (200°C). Combine sugar and cornstarch in a medium saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute.
In a medium sized bowl, slightly beat three egg yolks. Very gradually blend a small amount of hot mixture into egg yolks to warm them. Add egg mixture to remaining cooked mixture in saucepan. Boil and stir for 1 minute. Remove from heat and stir in butter, lemon peel, lemon juice and food colour (if using). Immediately pour into the pie shell.
3 egg whites
1/4 tsp (1 mL) cream of tartar
6 tbsp (90 mL) sugar
1/2 tsp (2 mL) vanilla
Beat egg whites and cream of tartar until frothy. Beat in sugar gradually until mixture forms soft peaks. Continue beating to obtain stiff and glossy peaks. Beat in vanilla. Do not under-beat.
Heap the meringue onto the hot pie filling and spread over the filling, carefully sealing the meringue to the edge of the crust to prevent shrinking or weeping. Bake about 10 minutes or until a delicate brown. Cool gradually to prevent shrinking. Makes 8 servings.
Protein: 3.2 g
Carbohydrate: 64.2 g
Fat: 11.8 g