KITCHENAID KPFP850 - Manual (Page 92)

90
1 9-inch pastry crust, baked and
cooled (see page 87)
FILLING
1 1 ⁄
4
cups sugar, divided
4 strips ( 1 ⁄
2
-in. each) lemon peel,
yellow portion only
3 strips ( 1 ⁄
2
-in. each) lime peel,
green portion only
1 ⁄
4
cup cornstarch
1 ⁄
8
teaspoon salt
1 ⁄
3
cup fresh lemon juice
3 egg yolks, beaten
1 2 ⁄
3
cups water
MERINGUE
4 egg whites
1 ⁄
2
teaspoon cream of tartar
1 ⁄
8
teaspoon salt
1 ⁄
3
cup sugar
Position mini bowl and mini blade in work bowl. With processor running, add
1 tablespoon sugar, lemon and lime peel through small feed tube. Process until peel is
chopped, 5 to 10 seconds. Remove to small bowl; set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add remaining
1 cup plus 3 tablespoons sugar, cornstarch, and
1 ⁄
8
teaspoon salt. Process until mixed,
5 to 8 seconds. With processor running, add lemon juice, egg yolks, and water through
small feed tube. Process until blended, 3 to 5 seconds. Remove to medium saucepan.
Set aside.
Wash processor. Position egg whip attachment in work bowl. Add egg whites, cream of
tartar, and
1 ⁄
8
teaspoon salt. Process until foamy, 20 to 25 seconds. With processor running,
gradually add 1 ⁄
3
cup sugar through small feed tube. Process until glossy and stiff peaks
form, about 5 minutes. Set aside.
In medium saucepan over medium heat, cook and stir reserved filling mixture until very
thick. Stir in reserved lemon and lime peel. Remove from heat, and pour into prepared pie
crust. Spread meringue over warm filling, sealing meringue to edges of crust. Bake at
325° F about 15 minutes, or until light golden. Cool completely.
Yield: 8 servings.
Per Serving: About 320 cal, 5 g pro, 56 g carb, 9 g total fat, 3 g sat fat, 80 mg chol,
180 mg sod.
TROPICAL LEMON MERINGUE PIE