YIELD Makes 8 servings
INGREDIENTS
1 frozen reduced-fat pie crust, baked according to package directions 4 eggs, at room temperature 3 tablespoons lemon juice 2 tablespoons reduced-fat margarine, melted 2 teaspoons grated lemon peel 3 drops yellow food coloring (optional) 2/3 cup sugar, divided 1 cup cold water 1/4 cup cornstarch 1/8 teaspoon salt 1/4 teaspoon vanillaPREPARATION:
- Preheat oven to 425°F.
- Separate eggs, discarding 2 egg yolks; set aside. Mix lemon juice, margarine, lemon peel and food coloring, if desired, in small bowl; set aside.
- Reserve 2 tablespoons sugar. Combine water, remaining sugar, cornstarch and salt in medium saucepan; whisk until smooth. Heat over medium-high heat, whisking constantly, until mixture begins to boil. Reduce heat to medium. Continue to boil 1 minute, stirring constantly; remove from heat.
- Stir 1/4 cup boiling sugar mixture into remaining 2 egg yolks; whisk constantly until completely blended. Slowly whisk egg yolk mixture back into boiling sugar mixture. Cook over medium heat 3 minutes, whisking constantly. Remove from heat; stir in lemon juice mixture until well blended. Pour into baked pie crust.
- Beat egg whites in large bowl with electric mixer at high speed until soft peaks form. Gradually beat in reserved 2 tablespoons sugar and vanilla; beat until stiff peaks form. Spread meringue over pie filling with rubber spatula, making sure meringue completely covers filling and touches edge of pie crust.
- Bake 15 minutes. Remove from oven; cool completely on wire rack. Cover with plastic wrap; refrigerate 8 hours or overnight until filling is firm and pie is chilled thoroughly. Cut into 8 slices before serving. Garnish, if desired.