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1 1/2 c. all purpose flour
1/2 c. cold butter, cut in small pieces
3 tbsp. ice water

Heat oven to 425 degrees. Have a 9 inch pie pan ready. Put flour in medium size bowl; cut in butter with pastry blender until resembles coarse crumbs. Sprinkle with 1 tablespoon water at a time stirring with fork after each addition. Press with hands until dough holds together. Then roll out to fit pie pan. Flute edge and prick bottom and sides with fork. Bake 15 to 18 minutes until looks dry and lightly browned.


1 c. granulated sugar
1/3 c. cornstarch
1 1/2 c. water
1 c. thawed frozen cholesterol free egg product
1/2 c. fresh lemon juice
1 tbsp. lemon peel
2 tbsp. butter

Mix sugar and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute stirring constantly until mixture is thick and transparent. Pour egg product into a small bowl. Stir about 1/4 of the hot sugar mixture into the egg mixture, then slowly add egg mixture into the rest of hot mix; then all lemon juice to hot mixture. Stir over medium low heat 3 to 4 minutes until very thick. Add lemon peel and butter, stir until blended. Pour into pie crust. Refrigerate at least 2 hours or until filling has set.


3 egg whites, room temperature
1/8 tsp. cream of tartar
3 tbsp. granulated sugar

Heat oven to 400 degrees F. Beat egg whites and cream of tartar with electric mixer until soft peaks form. Beat in sugar 1 tablespoon at a time until stiff peaks form when beaters are lifted. Spread over filling, touching crust all around edges. Bake 7 to 9 minutes or until meringue is golden brown. Chill until serving time. 8 servings.
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