Lemon Meringue Pie

  1. Combine first 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow (about 3 1/2 minutes). Sprinkle 3 tablespoons buttermilk over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
  2. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional heavy-duty plastic wrap, and chill 15 minutes. Roll dough, still covered, to a 10 1/2-inch circle. Remove plastic wrap, and fit dough into a 9-inch pieplate. Roll edges under, and flute. Prick bottom of pastry with a fork. Bake at 450u0b0 for 10 minutes or until lightly browned; cool completely on a wire rack.
  3. Combine 3/4 cup sugar, cornstarch, and 1/8 teaspoon salt in a saucepan; gradually stir in water and remaining 2/3 cup buttermilk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, 1 minute. Remove from heat.
  4. Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in lemon rind and lemon juice. Spoon into pastry shell.
  5. Beat egg whites, cream of tartar, and vanilla at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue mixture over hot filling, sealing to edge of pastry. Bake at 325u0b0 for 25 minutes or until golden. Cool completely on a wire rack.

flour, sugar, salt, margarine, nonfat buttermilk, sugar, cornstarch, salt, water, frozen egg substitute, lemon rind, lemon juice, egg whites, cream of tartar, vanilla, sugar

Taken from www.myrecipes.com/recipe/lemon-meringue-pie-7 (may not work)

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