Lemon pie in a microwave - recipe

LEMON PIE FILLING cooked in a microwave oven may not be much faster, but it requires less attention--just a stir every few minutes.

You have two ways to finish; top while warm with meringue and bake briefly. Or chill and top with whipped cream. The meringue is less rich, but whipped cream bypasses egg-safety concerns.

Microwave Lemon Pie

      About 1 cup sugar
      About 1 cup water
1     tablespoon butter or margarine
2     teaspoons grated lemon peel
1/4   cup cornstarch
1/3   cup lemon juice
3     large egg yolks
1     baked pastry shell for a single-crust 9-inch pie
3     large egg whites and 1/4 teaspoon cream of tartar
(optional)
1     cup whipping cream (optional)

In a 2- to 3-quart microwave-safe bowl, combine 3/4 cup sugar, 1 cup water, butter, and peel. Heat at full power (100 percent), uncovered, in microwave oven until sugar dissolves, 3 to 4 minutes.

Mix cornstarch with lemon juice; stir into bowl. Cook until mixture boils; stir every 2 minutes. Beat yolks with 2 tablespoons water. Stir into bowl. Cook until glossy and thick enough to mound briefly, 2 to 3 minutes; stir every 1 1/2 minutes. Pour into crust.

For meringue, whip whites and cream of tartar at high speed in a large bowl until foamy. Gradually whip in 1/4 cup sugar until whites hold stiff, glossy peaks. Swirl over warm filling and against pastry. Bake in 400|degrees~ oven until meringue is tinged with gold, 3 to 5 minutes. Chill, uncovered, about 2 hours.

For cream topping, whip cream until it holds soft peaks, sweeten to taste, and swirl over chilled filling. Serve, or cover without touching the topping and chill up to 10 hours. Serves 8 to 10.--Shirley Suhrer, Pacifica, California

Per serving with meringue: 239 cal. (37 percent from fat); 3.4 g protein; 9.8 g fat (3 g sat.); 35 g carbo.; 160 mg sodium; 75 mg chol.

COPYRIGHT 1993 Sunset Publishing Corp.
COPYRIGHT 2004 Gale Group