Photo by Photo courtesy of McCormick
Who says that pumpkin is the only kind of pie allowed on Thanksgiving? Whether you're looking for a recipe to supplement a holiday table where pumpkin pie is already present, or whether you're just plain tired of the usual appearance of pumpkin in your holiday desserts, take a minute to consider this lemon meringue pie recipe. Lemon meringue, with its zesty and bright flavors, is the perfect finale for any feast, and this recipe is as simple as any pie recipe you'll come across.
Makes: 8 servings
Ingredients
1 cup sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, slightly beaten
1/4 cup lemon juice
1 tablespoon butter
1/2 teaspoon McCormick Pure Lemon Extract
1 baked pie crust (9-inch)
Meringue Topping
1/3 cup sugar
1/2 teaspoon McCormick Cream of Tartar
3 egg whites
1/4 teaspoon McCormick Pure Lemon Extract
Directions
1. Preheat oven to 350°F.
2. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil on medium heat; boil 1 minute. Remove from heat. Stir in lemon juice, butter, and lemon extract. Pour hot filling into baked pie crust.
3. For the meringue topping, mix sugar and cream of tartar. Beat egg whites in small bowl with electric mixer on high speed until foamy. Gradually add sugar mixture and lemon extract, beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edges of crust.
4. Bake 15 to 20 minutes or until meringue is golden. Cool completely on wire rack. Store in refrigerator.
Nutrition information per serving: Calories: 321; Fat: 13 g; Carbohydrates: 48 g; Cholesterol: 81 mg; Sodium: 91 mg; Fiber: 0 g; Protein: 3 g.
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-- Sara Hennessey
Nov 19, 2009
See More: Food & Recipes , Holiday , Recipes