KitchenAid PRO LINE KPFP850 series Use And Care Manual page 190

1 9-inch pastry crust, baked and
cooled (see page 87)
FILLING
1_/4 cups sugar, divided
4 strips (V2-in. each) lemon peel,
yellow portion only
3 strips (V2-in. each) lime peel,
green portion only
_/4 cup cornstarch
7_ teaspoon salt
_/3 cup fresh lemon juice
3 egg yolks, beaten
12/3 cups water
MERINGUE
4 egg whites
V_ teaspoon cream of tartar
V_ teaspoon salt
_/3 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 7_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 _Ateaspoon salt. Process until foamy, 20 to 25 seconds. With processor running,
gradually add _/_ 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.
Ted: 8 servings.
!,__v <_:About320cal, 5g pro, 56gcarb, 9gtotalfat, 3gsatfat, 80mgchol,
180 mg sod.