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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup all-purpose flour |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 cup margarine |
2/3 cup plus 3 tablespoons nonfat buttermilk, divided |
3/4 cup sugar |
1/4 cup plus 2 tablespoons cornstarch |
1/8 teaspoon salt |
1 cup water |
1/2 cup frozen egg substitute, thawed |
2 teaspoons grated lemon rind |
1/2 cup fresh lemon juice |
5 egg whites |
1/2 teaspoon cream of tartar |
1/2 teaspoon vanilla extract |
1/4 cup sugar |
Directions:
1. Combine first 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow (about 3 1/2 minutes). Sprinkle 3 tablespoons buttermilk over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
2. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional heavy-duty plastic wrap, and chill 15 minutes. Roll dough, still covered, to a 10 1/2-inch circle. Remove plastic wrap, and fit dough into a 9-inch pieplate. Roll edges under, and flute. Prick bottom of pastry with a fork. Bake at 450° for 10 minutes or until lightly browned; cool completely on a wire rack.
3. Combine 3/4 cup sugar, cornstarch, and 1/8 teaspoon salt in a saucepan; gradually stir in water and remaining 2/3 cup buttermilk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, 1 minute. Remove from heat.
4. Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 minutes or until thickened. Remove from heat; stir in lemon rind and lemon juice. Spoon into pastry shell.
5. Beat egg whites, cream of tartar, and vanilla at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue mixture over hot filling, sealing to edge of pastry. Bake at 325° for 25 minutes or until golden. Cool completely on a wire rack.
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