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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Jean
Added: Friday, May 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
9 inch pie plate with baked pie shell: Refer to the pie crust recipe and double the ingredients.

For the baked pie shell: place dough in pie plate and push sides down, turn extra dough over on edges and pinch together. Then, take a fork and prick all around the sides of the pie plate. Bake it for 10 minutes on 400 degrees. If it isn't golden brown, turn the oven down to 350 degrees and bake an extra 5 plus minutes.

2 boxes of lemon pie filling (Jello brand)

1 cup of sugar

5 egg yolks-save egg whites for the meringue

1 tbs of grated lemon rind

3 tbs lemon juice and then add water to make 4 cups total.

Ingredients for the meringue topping:

The saved egg whites

1/2 cup of sugar

1/4 tsp vanilla




Directions:
Directions:
In a medium saucepan, add the pudding mix along with the sugar. Stir well. Take one cup of the lemon water and only add 1/4 of it in the mixture and beat well until smooth and then add the 5 egg yolks. Beat until well blended. Add the grated lemon rind. Slowly add the rest of all 4 cups of your lemon water slowly until all is well blended. Place over medium heat stirring often until it comes to a medium boil and then simmer for 2 minutes. Take off of heat and let it set for 5 minutes. During this 5 minutes, start preparing the meringue. Take a large bowl and add the egg whites and beat until foamy. Continue beating and when 2 1/2 minutes are showing on the timer for your pie filling, beat the filling 5-6 times and then go back to beating your egg whites. Now, slowly add the sugar to the egg whites until the sugar dissolves. Continue beating and add the vanilla. Continue beating until they're stiff and form peaks. This should take the full five or six minutes while you're waiting on the pie filling to gel. Stir pudding mixture and pour into your baked pie shell. Spoon the meringue all around the edges then spoon big spoonfuls in the center and then spread/smooth the meringue to the edges to seal it. Take your spoon to swirl the top to make it even. Bake for 8-12 minutes or until very lightly browned on 350.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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