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Light Lemon Meringue Pie


Thursday, January 01, 2004
FOR THE CRUST4 cups flour
2 tsp. salt
1 tsp. sugar
1 3/4 cups shortening
l egg
1 Tbsp. vinegar
1/2 cup ice water

1 cup sugar
1/3 cup cornstarch
1/8 tsp. salt
1 1/2 cups cold water
1 egg, lightly beaten
1 tsp. finely shredded fresh lemon peel
1/3 cup fresh lemon juice (about 2 1/2 lemons)
6-8 drops yellow food coloring
Combine sugar, cornstarch and salt in heavy saucepan. Stir in water gradually, blending until smooth. Cook over medium-high heat, stirring constantly until filling comes to a boil. Continue to cook, stirring constantly, 5 minutes or until thick and clear. Remove from heat. Stir a small amount of hot mixture into egg yolk,. Return egg yolk mixture to saucepan. Return saucepan to heat and cook, stirring constantly, 1 minute. Remove from heat. Stir in lemon peel, food coloring and juice. Meringue 1 /2 cup + 2 '1 bsp. Bama Meringue Mix 1 /2 cup cold tap water Put water in mixing bowl fitted with wire whip. Gradually add the Bama Meringue Mix while mixing. Mix on medium speed until blended. Scrape down sides of bowl. Mix for about 5 minutes on high speed until stiff peaks are formed. Spoon filling into baked pastry. Spread meringue over filling, sealing meringue to edge of pie shell. Bake at 350° for 15-20 minutes or until golden brown. Cool completely on wire rack. Cut with sharp knilc dipped in hot water. This meringue does not "weep."

Mix together -flour, salt and sugar cut in shortening until crumbly. Mix together egg, and water and add vinegar. Add liquid mixture to flour mixture to form ball. Refrigerate. Divide and roll into pastry round large enough for a 9" pie plate. Prick pastry and line with foil, pour in dry beans or rice to prevent slipping and bubbling of the crust during the baking. Bake for about 12 minutes at 425°, remove the foil and weights, bake for an additional 5 minutes or until golden brown. Makes at least 2 crusts.

Nutrition Facts:
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