Strawberry Meringue Pie
rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
teaspoon cream of tartar
tablespoons lemon curd
cups fresh strawberries (halve large berries)
Snipped fresh mint
- Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.
- Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked piecrust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.
- In large bowl microcook lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife. Makes 8 servings.
Nutrition Facts(Strawberry Meringue Pie)
- Per serving:
- 262 kcal cal.,
- 8 g fat
- (3 g sat. fat,
- 16 mg chol.,
- 143 mg sodium,
- 46 g carb.,
- 4 g fiber,
- 29 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet