1 frozen reduced-fat pie crust
4 large eggs, at room temperature
3 tablespoons lemon juice
2 tablespoons reduced-fat margarine
2 teaspoons lemon peel
3 drops yellow food coloring (optional)
1 cup cold water
2/3 cup granulated sugar, divided
1/4 cup cornstarch
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Preheat oven 425°F/220°C. Bake pie crust according to package directions.
Separate eggs, discarding 2 egg yolks; set aside. Mix lemon juice, margarine, lemon peel and food coloring in small bowl; set aside.
Combine water, all but 2 tablespoons sugar, cornstarch and salt in medium saucepan; whisk until smooth. Heat over medium-high heat, whisking constantly, until mixture begins to boil. Reduce heat to medium. Continue to boil 1 minute, stirring constantly; remove from heat.
Stir 1/4 cup boiling sugar mixture into egg yolks; whisk constantly until completely blended. Slowly whisk egg yolk mixture back into boiling sugar mixture. Cook over medium heat 3 minutes, whisking constantly. Remove from heat; stir in reserved lemon juice mixture until well blended. Pour into baked pie crust.
Beat egg whites in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in remaining 2 tablespoons sugar and vanilla; beat until stiff peaks form. Spread meringue over pie filling with rubber spatula, making sure it completely covers filling and touches edge of pie crust.
Bake 15 minutes. Remove from oven; cool completely on wire rack. Cover with plastic wrap; refrigerate 8 hours or overnight until setting is firm and chilled thoroughly.
Makes 8 servings.
Nutritional Information Per Serving:
% calories from fat: 35%
Total Fat: 9g
Sat Fat: 2g
Dietary Fiber: 1g
Date: July 21, 2002