Lemon Meringue Pie
1 1/2 cups granulated Zsweet®
3 tablespoons cornstarch
3 tablespoons all-purpose flour
Dash of salt
1 1/2 cups hot water
3 slightly beaten egg yolks
2 tablespoons butter or margarine
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1 9-inch baked pastry shell, cooled
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated Zsweet®
In saucepan, mix 1 1/2 cups Zsweet®, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat till mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to a boil and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell.
Note: For creamier filling, cook and stir first 5 ingredients 8 minutes over low heat after mixture comes to a boil. Blend in egg yolks as above; cook 4 minutes after mixture boils.
Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add Zsweet®, beating till stiff and glossy peaks form and all Zsweet® is dissolved. Spread meringue over hot filling, sealing to edge of pastry. Bake at 350 degrees for 12-15 minutes, or till meringue is golden. Cool.
Note: Before cutting a meringue-topped pie, dip knife in water--no need to dry.
Recipe submitted by: Don Bronson