Lemon Meringue Pie Recipe
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Category: |
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Ingredients: |
Ingredients:
1 (2.75 oz.) pkg. lemon pudding and pie filling
½ cup sugar for filling
1¾ cups water
3 eggs, separated
1 tbsp. lemon juice
½ tsp. grated lemon rind
¼ cup sugar for egg whites
¼ tsp. cream of tartar
1 Keebler Ready Graham Cracker Crust
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Directions: |
Directions:1. Preheat oven to 425º. Combine pie filling, ½ cup of sugar and ¼ cup of water in
medium saucepan. Blend in egg yolks and remaining water.
2. Cook over medium heat, stirring frequently, until mixture comes to a bubbling boil.
3. Remove from heat. Stir in lemon juice and grated lemon rind. Cool filling 5 minutes.
Stir twice.
4. Place crust on baking sheet. Pour in filling.
5. For meringue see how-to instructions below.
6. Spread meringue over pie filling, carefully sealing to edge of crust.
7. Bake until meringue is light brown, 5-6 minutes. Cool 4 hours before serving. |
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How to Beat Egg Whites |
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Ingredients: |
Ingredients:
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Directions: |
Directions:1. Use a glass or stainless steel bowl. Be sure there is no trace of water or oil.
2. Separate cold eggs. Let eggs get to room temperature (about 15 minutes).
3. Be sure no yolks get into whites.
4. Using electric mixer, beat whites until foamy on medium-low speed gradually adding
the ¼ cup of sugar.
5. Add ¼ tsp. of cream of tartar. (It helps egg whites beat to full volume).
6. Gradually increase speed to high. Stop beating when whites form desired peaks.
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Personal
Notes: |
Personal
Notes: This is Vavo's Lemon Meringue Pie recipe only she used regular pie crust. It is a lemon lover's delight. The sweetness of the meringue balances out the sour from the lemon.
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