KINGSFORD RECIPES RECIPES

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LEMON MERINGUE PIE (KINGSFORD) RECIPE - COOKEATSHARE



Lemon Meringue Pie (Kingsford) Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 10

1/4 c. KINGSFORD'S Corn Starch
1/2 c. Sugar
1/4 tsp Salt
1 1/2 c. Water
3 x Egg yolks
2 Tbsp. Margarine
1 1/2 tsp Grated lemon rind
1/3 c. Lemon juice
3 x Egg whites
6 Tbsp. Sugar

Steps:

  • Mix 1/4 c. KINGSFORD'S Corn Starch, 1/2 c. sugar and 1/4 tsp. salt in double boiler top. Slowly stir in 1-1/2 c. water. Cook over boiling water, stirring constantly, till thick sufficient to mound slightly when dropped from spoon. Cover; cook 10 min, stirring occasionally. Beat 3 egg yolks and 1/2 c. sugar. Blend a little warm mix into egg yolks, then stir all into remaining warm mix. Cook 2 min, stirring constantly. Remove from boiling water. Gently stir in 2 Tbsp. Mazola Margarine, 1-1/2 tsp. grated lemon rind and 1/3 c. lemon juice. Cold to room temperature. Turn into baked 9-inch pastry shell. Beat 3 egg whites till foamy. Add in 6 Tbsp. sugar, 1 Tbsp. at a time, beating well after each addition. Continue beating till stiff peaks form when beater is raised. Spread some meringue around edge of filling first touching crust all around; then fill in center. Bake in 350-degree F. oven 15 to 20 min or possibly till meringue is lightly browned.

Nutrition Facts : ServingSize 644 g, Calories 902, FatContent 22.61 g, TransFatContent 4.17 g, SaturatedFatContent 4.25 g, CholesterolContent 0 g, SodiumContent 861 g, CarbohydrateContent 183.26 g, FiberContent 0.6 g, SugarContent 177.52 g, ProteinContent 0.4 g

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