Equal®'s Lemon Meringue Pie recipe

8 servings

Pastry for a single-crust 9-inch pie

2 1/4 cups water

1/2 cup fresh lemon juice, or frozen lemon juice concentrate

1/2 cup cornstarch

2 eggs

2 egg whites

1 1/2 teaspoons grated lemon peel

1 1/2 cups Equal® Spoonful*

2 tablespoons stick butter or margarine

1 drop yellow food coloring, or as needed (optional)

3 egg whites

1/4 teaspoon cream of tartar

2/3 cup Equal® Spoonful**

Roll pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan.

Ease pastry into pan; trim and flute edge.

Pierce bottom and side of pastry with fork.

Bake in preheated 425 degrees F oven 10 to 12 minutes or until pastry is golden.

Cool on wire rack.

Combine water, lemon juice and cornstarch in medium saucepan.

Bring to a boil over medium-high heat, stirring constantly; boil and stir 1 minute.

Beat eggs, 2 egg whites and lemon peel in medium bowl.

Mix in 1-1/2 cups Equal® Spoonful*.

Stir about half of hot cornstarch mixture into egg mixture.

Return all to saucepan.

Cook and stir over low heat 1 minute.

Remove from heat; stir in butter until melted.

Stir in food coloring, if desired.

Pour mixture into baked pie shell.

Beat 3 egg whites in medium bowl until foamy.

Add cream of tartar and beat to soft peaks.

Gradually beat in 2/3 cup Equal® Spoonful**, beating to stiff peaks.

Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.

Bake pie in 425 degrees F oven about 5 minutes or until meringue is lightly browned.

Cool completely on wire rack before cutting.