| LIGHT LEMON MERINGUE PIE |
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Makes 1 (9 inch) pieCrust 1 unbaked Classic CRISCO Single Pie Crust Filling 1 cup sugar 1/3 cup cornstarch 1/8 teapsoon salt (optional) 1 -1/2 cups cold water 1 egg yolk, lightly beaten 1/3 cup lemon juice 1 teaspoon grated lemon peel Meringue 3 egg whites 1/8 teaspoon salt (optional) 1/4 cup sugar 1/2 teaspoon vanilla Heat oven to 375ºF. Crust Prick bottom and sides of unbaked crust thoroughly with fork (50 times) to prevent shrinkage. Bake at 375ºF for 12 to 15 minutes or until lightly browned. Do not overbake. Remove from oven. Reduce oven temperature to 350ºF. Filling Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until sugar mixture comes to a boil. Reduce heat to medium. Cook and stir 5 minutes. Remove from heat. Stir in small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir for 1 minute. remove from heat. Stir in lemon juice and lemon peel. Meringue Beat egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla. Spoon filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell. Bake at 350ºF for 15 minutes or until golden brown. Do not overbake. Cool completely on rack. Cut with sharp knife dipped into hot water. |
