T'NT Lemon Meringue Pie w/Phyllo Crust...5 Pts
May 9, 2006 7:14:14 GMT -8
Post by carol on May 9, 2006 7:14:14 GMT -8
LEMON MERINGUE PIE with PHYLLO CRUST.......
Recipe By : Carol Williams
Serving Size : 6
3/4 cup sugar
3/4 cup Splenda Granular
1/3 cup cornstarch
1 1/2 cups water
3 large egg yolks -- beaten
1 tablespoon butter, whipped
1/4 cup lemon juice
4 sheets phyllo dough -- ICBINB spray
MERINGUE
3 egg whites -- room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon cornstarch
1/3 cup water
-Pam spray a 9 or 10 inch pie plate.
-Place 4 sheets of phyllo dough{which have been sprayed with ICBINB spray} into the pie plate, tuck edges under to form a nice rim for the filling.
-Bake at 375° for 7-10 minutes or until golden brown.
FILLING:
-Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute.
-Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute.
-Remove from heat; stir in butter and lemon juice, mixing well. I stirred in 1 tsp. lemon zest & 3 drops yellow food coloring...both are optional.
-Pour into baked pie crust.
MERINGUE:
- For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.It doesn't have to be completely cool.
-On high speed, beat the egg whites & cream of tartar.
-Gradually beat in the sugar, beating until stiff peaks start to form.
-Add the cooled cornstarch mixture, 1 Tbsp. at a time beating well after each addition. Stiff shiny peaks are what to look for.
-Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust to prevent shrinking.
-Bake at 375° for about 15 minutes, or until meringue is golden brown.
-Cool pie on wire rack & then chill until ready to serve...at least 4 hours.
8 servings @ 5 Points each
NOTE: adding the cornstarch mixture to the meringue prevents the weeping that sometimes occurs.
Recipe By : Carol Williams
Serving Size : 6
3/4 cup sugar
3/4 cup Splenda Granular
1/3 cup cornstarch
1 1/2 cups water
3 large egg yolks -- beaten
1 tablespoon butter, whipped
1/4 cup lemon juice
4 sheets phyllo dough -- ICBINB spray
MERINGUE
3 egg whites -- room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon cornstarch
1/3 cup water
-Pam spray a 9 or 10 inch pie plate.
-Place 4 sheets of phyllo dough{which have been sprayed with ICBINB spray} into the pie plate, tuck edges under to form a nice rim for the filling.
-Bake at 375° for 7-10 minutes or until golden brown.
FILLING:
-Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute.
-Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute.
-Remove from heat; stir in butter and lemon juice, mixing well. I stirred in 1 tsp. lemon zest & 3 drops yellow food coloring...both are optional.
-Pour into baked pie crust.
MERINGUE:
- For the meringue, mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.It doesn't have to be completely cool.
-On high speed, beat the egg whites & cream of tartar.
-Gradually beat in the sugar, beating until stiff peaks start to form.
-Add the cooled cornstarch mixture, 1 Tbsp. at a time beating well after each addition. Stiff shiny peaks are what to look for.
-Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust to prevent shrinking.
-Bake at 375° for about 15 minutes, or until meringue is golden brown.
-Cool pie on wire rack & then chill until ready to serve...at least 4 hours.
8 servings @ 5 Points each
NOTE: adding the cornstarch mixture to the meringue prevents the weeping that sometimes occurs.