In this recipe, I use less sugar than is called for in most other lemon meringue pie recipes so the lemon flavor is a bit more pronounced. Also, even though I use only two egg yolks to reduce the cholesterol, the custard is just as smooth.
The California Egg Commission recommends that we keep eggs refrigerated at all times for health reasons. Therefore, I used four egg whites in the meringue to compensate for the volume lost by using cold egg whites. I also suggest cooking the pie on a baking sheet so that when you take the pie out of the oven, you don't get your potholders in the baked meringue.
Preheat the oven to 400°F. To make the filling, in a heavy 2-quart saucepan combine the sugar, cornstarch, and water and mix until the cornstarch is thoroughly dissolved. Add the egg yolks and mix thoroughly. Slowly bring to a boil over medium heat and allow to boil for 1 minute. Remove from the heat, add the margarine, and mix well. Add the grated lemon rind and lemon juice and again mix well. Set aside.
To make the meringue, combine the egg whites and lemon juice and, using an electric mixer, beat on high speed until foamy. Slowly add the sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar is completely dissolved. Do not over beat.
To assemble the pie, spoon the warm custard into the pie shell and spread evenly. Spread the meringue evenly over the filling, being careful to seal it to the edge of the crust. Bake in a preheated oven for 8 to 10 minutes or until a golden brown. Allow to cool to room temperature away from a draft. May be served immediately or chilled before serving.
Makes 8 servings:
Each serving contains approximately:
Grams of fat: 7 grams
Cholesterol: 68 mg.
Sodium: 116 mg.
Carbohydrates: 41 grams
Protein: 4 grams