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Pie, Lemon Meringue

List of Ingredients

1 prepared 9-inch graham cracker piecrust

FOR THE FILLING:
2 cups orange juice
1/2 cup refrigerated egg substitute
1 box (3-ounce) cook-before-serving lemon pie filling mix
1 tablespoon honey
1/2 teaspoon vanilla extract
1/8 teaspoon grated lemon peel

FOR THE MERINGUE:
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract



Recipe

1 Preheat oven to 375 degrees F. To prepare filling, in a medium saucepan, combine orange juice, egg substitute, pie filling, honey, vanilla and lemon peel. Mix well. Cook over medium heat, stirring frequently until mixture comes to a boil, about 10 minutes. Remove from heat and cool for 5 minutes. Pour into prepared piecrust.

2 While filling is cooling, prepare meringue. In a small mixing bowl, using an electric mixer set on medium speed, beat together egg whites and cream of tartar until soft peaks form. At high speed, beat in sugar, I tablespoon at a time, until stiff, but not dry, peaks form. Beat in vanilla. Spread meringue over warm filling, smoothing to edges.

3 Bake pie until meringue is golden, about 8 to 10 minutes. Place pie on wire rack and cool for 1 hour. Refrigerate for at least 2 hours before serving.

From “Healthy Meals in Minutes”, 1995

Serves 8
Calories 328
Fat 11 g
Cholesterol 0 mg
Sodium 331 mg