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Sample Recipe

Pillsbury® Pie Crust Pie Baking Championship


 
 
 
 
 
 
 
Lemon Meringue Pie

Prep Time: 1 Hour

Start to Finish: 5 Hours 15 Minutes

Crust  

  • 1 Pillsbury® Pet-Ritz® frozen regular pie crust (from 10-oz package)

Filling  

  • 1 1/4 cups sugar
  • 1/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups cold water
  • 3 egg yolks
  • 2 tablespoons butter or margarine
  • 1 tablespoon grated lemon peel
  • 1/2 cup fresh lemon juice

Meringue  

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla
  • 1/4 cup sugar

 

1.  Heat oven to 400°F.  Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely.

2.   In saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.

3.   In bowl, beat egg yolks. Stir 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.

4.   Reduce oven temperature to 350°F. In bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.  

5.   Bake at 350°F 12 to 15 minutes or until light golden brown. Cool completely. Refrigerate until filling is set, about 3 hours. Store in refrigerator.

 

8 servings  

1 Serving: Calories 330 (Calories from Fat 90); TotalFat10g (SaturatedFat4.5g); Cholesterol85mg; Sodium280mg; Potassium80mg; TotalCarbohydrate55g (DietaryFiber0g); Protein4g

% Daily Value: VitaminA4%; VitaminC6%; Calcium0%; Iron4%

Exchanges: 1 Starch, 2 1/2 Other Carbohydrate, 2 Fat

Carbohydrate Choices: 3 1/2