In this long-awaited sequel to her million-copy bestseller Healthy Homestyle Cooking, Evelyn Tribole proves once and for all that home cooking can be just like Grandma used to make--minus the fat and fuss! From easy oven-baked goodies like Spiced Apple Muffins to down-home Sunday dinners like Barbecue Pot Roast with Roasted Garlic Mashed Potatoes, these innovative new recipes will have your family clamoring for more, more, more! And with no hard-to-find ingredients or time-consuming techniques, you'll have no problem using these recipes again and again.
I find that it’s essential to use egg yolks in this recipe for their beautiful golden color and delicate thickening. But I do use fewer of them. Remember to zest the lemons before you squeeze out the juice. Calories, fat, and cholesterol were reduced by:
- Replacing some of the egg yolks with cornstarch
- Using light butter instead of regular for the crust
Makes 12 Squares
CRUST
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
1/3 cup light butter, melted
FILLING:
1 1/4 cups sugar
1/2 cup cornstarch
1 2/3 cups water
2 egg yolks
4 lemons
MERINGUE:
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
TO MAKE THE CRUST: Preheat the oven to 350 degrees. Lightly coat a 13 by 9-inch baking dish with nonstick spray.
In a large bowl, combine the graham cracker crumbs and sugar. Using a fork, work in the butter. With your hands, lightly press the crumb mixture onto the bottom of the baking dish.
TO MAKE THE FILLING: In a medium saucepan, combine the sugar and cornstarch. Stir until no lumps remain. Gradually stir in the water until smooth. Cook, stirring, over medium-high heat, for 3 minutes, or until boiling. Remove from the heat.
Place the egg yolks in a small bowl and whisk in about 1⁄2 cup of the hot sugar syrup, 1 tablespoon at a time. Return to the pan. Cook, stirring, over medium heat, for 1 to 2 minutes, or until thick and bubbly.
Remove from the heat. Grate the outer peel (but not the inner white part) of 2 of the lemons to make 2 tablespoons lemon peek. Add to the filling. Roll all 4 lemons on a countertop, cut them in half, and squeeze to make 1/2 cup lemon juice. Stir into the filling. Pour the filling over the prepared crust.
TO MAKE THE MERINGUE: In a large bowl, using an electric mixer set on high speed, beat the egg whites until foamy. Add the cream of tarter and beat until soft peaks form. Gradually beat in the sugar and continue beating until stiff, shiny peaks form. Spread the meringue over the warm filing to the edges.
Bake for 25 to 30 minutes, or until the meringue is golden brown. Cool on a rack for 1 hour. Cover with plastic wrap and chill for at least 1 hour before servings. Cut into squares.
Per square: 199 calories, 3 g protein, 38 g carbohydrates, 5 g fat, 1 g saturated fat, 42 mg cholesterol, 134 mg sodium, 1 g fiber
