Lemon Meringue Pie

Baked 9-inch / 23-cm Pastry Pie Shell
1/2 Cup / 125 mL Watkins Lemon Dessert Mix
1/2 Cup / 125 mL Sugar
3 Cups / 750 mL Water, divided
2 Slightly Beaten Egg Yolks
Meringue (recipe below)

Meringue:
3 Egg Whites
1/2 teas. / 2.5 mL Watkins Original Double-Strength Vanilla Extract
1/4 teas. / 1.2 mL Watkins Cream of Tartar (available seasonally)
6 Tbsp. / 90 mL Sugar

Combine dessert mix, sugar, and 1/2 cup / 125 mL water in medium saucepan; mix well. Combine egg yolks with remaining water and add to saucepan; mix well. Cook over medium heat, stirring constantly, until mixture begins to boil and thicken. Cool slightly and pour into pie shell. Spread meringue over hot filling and bake at 350ºF / 180ºC for 12 to 15 minutes or until golden brown.

Meringue:
Beat egg whites with Vanilla and Cream of Tartar until soft peaks form. Gradually add sugar 1 Tbsp. / 15 mL at a time, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling (or cold if called for in recipe), sealing to edges of pastry. Bake at 350ºF / 180ºC for 12 to 15 minutes or until meringue is golden brown; cool. Makes 10 servings.

Nutritional Information Per Serving:
Calories 170, Protein 1g, Carbohydrates 27g, Sodium 80g, Fat 6g, Saturated Fat 3g,
Cholesterol 47mg, Dietary Fiber 0g

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