TROPICAL LEMON MERINGUE PIE

19-inch pastry crust, baked and cooled (see page 87)

FILLING

114 cups sugar, divided

4strips (12 -in. each) lemon peel, yellow portion only

3strips (12 -in. each) lime peel, green portion only

14 cup cornstarch

18 teaspoon salt

13 cup fresh lemon juice

3egg yolks, beaten 123 cups water

MERINGUE

4 egg whites

12 teaspoon cream of tartar

18 teaspoon salt

13 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 18 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 18 teaspoon salt. Process until foamy, 20 to 25 seconds. With processor running, gradually add 13 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.

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KitchenAid KFP1642CA, KPFP850 manual Tropical Lemon Meringue PIE

KPFP850, KFP1642CA specifications

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