46
Nutritional information per slice:
Calories 324 (44% from fat) • carb. 42g • pro. 5g • fat 16g
sat fat 6g • chol. 56mg • sod 195mg • calc. 28mg • fiber 2g
LEMON MERINGUE PIE
Serves 12
Shortbread Crust:
12 tablespoons unsalted butter, room temperature
1
⁄2 cup confectioners’ sugar
2 tablespoons granulated sugar
1
1
⁄2 cups unbleached, all-purpose flour
1
⁄4 teaspoon table salt
1
⁄2 teaspoon pure vanilla extract
2 teaspoons lemon zest
Filling:
4 large eggs
1
1
⁄4 cups granulated sugar
1 heaping tablespoon lemon zest
(approximately 2 lemons)
2
⁄3 cup lemon juice (approximately 3–4 lemons)
Meringue:
6 large egg whites
1 cup granulated sugar
Crust:
Preheat oven to 325˚F convection bake with rack in
position 2 (bottom position).
Place softened butter in a large mixing bowl. With an
electric mixer, cream the butter until very soft. Add both
sugars and mix until well creamed. Add the flour and salt,
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