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LEMON MERINGUE PIE, Traditional recipe Recipe

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This recipe for LEMON MERINGUE PIE, Traditional recipe is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Lemon Jello and Pie Filling (4.3 oz.)not instant
3/4 cup sugar
1/2 cup water
3 egg yolks
2 1/2 cups water
Directions:
Directions:
You can follow the recipe on the box of Jello pie filling, the cook kind, or do it the way I do. I put the 2 1/2 cups water in a sauce pan and bring to a boil, meantime mix the dry powder, sugar and 1/2 cup water together. In another bowl beat the 3 egg yolks with a fork. Slowly add the above mixture to the boiling water. Cook for a few minutes, then add part of it to the beaten eggs. Return the egg mixture back to the remaining pudding and cook until it comes to a boil and coats the spoon.
Take off the heat and cool for 5 minutes. Pour into a cooled deep dish pie pan and cover with meringue. Use the never fail meringue recipe or beat the 3 egg whites with 1/4 tsp cream of tartar until foamy. Gradually add 1/3 cup sugar and beat until still peaks form. Spread over filling, sealing to edge of crust. Bake at 400 degrees until meringue is lightly browned. Cool at room temperature at least 4 hour. Store in the fridge.
Number Of Servings:
Number Of Servings:
6-8 pieces.
Personal Notes:
Personal Notes:
Mom made this pie when I was a child. I loved it as well as the whole family .I have made it over the years too. Ronald loved this pie. It was one of his favorites. This is an easy recipe and tastes better than most lemon pies.

 

 

 

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