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Meringue Angel Pie




Source of Recipe


internet


List of Ingredients




3 egg whites
1/8 tsp cream of tartar
1-1/3 granulated sugar, divided
2 Tbsp cornstarch
1-1/2 tsp grated lemon peel
1/3 c fresh lemon juice
1/4 c water
1 large egg, lightly beaten
1 container (8 ounces) light frozen whipped topping, thawed

Recipe



1. Preheat oven to 300º. Spray a 9-inch pie plate with vegetable cooking spray. Set aside.

2. In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy. Gradually beat in 2/3 c of sugar until stiff peaks form.

3. Spread 1-1/3 c of meringue in bottom and halfway up sides of prepared pan. Using a pastry bag, pipe remaining meringue in a decorative border around edges. Bake until lightly browned, about 40 minutes. Cool on a wire rack.

4. In a small saucepan, combine remaining sugar, cornstarch, and juice and water. Mix well. Cook over low heat, stirring constantly, until mixture boils; boil for 1 minute.

5. Beat a small amount of hot mixture into the beaten egg, then add that mixture to saucepan. Cook, stirring, for 1 minute. Pour into a large bowl. Cover with plastic wrap; chill for 1 hour. Fold whipped topping into lemon mixture. Spoon into meringue shell. Chill for 1 hour.

makes 8 slices

Per serving Calories: 219(17% from fat Carbohydrates: 45g Protein: 2g Sodium: 29mg Fat: 4g Cholesterol: 27mg