Easy Lemon Meringue Pie

in Diana's Recipe Book

Average Rating:

(total ratings: 4)

Servings: Makes one 9-inch pie

Comments:
If you love Lemon Meringue Pie (as I do, it's my favorite), than you'll love making this one. It's quick and easy and everyone will think you spent alot of time making it because it's so good...........Diana

Ingredients:

1 pkg. (about 4.3 oz.) lemon pudding and pie filling (not instant)
3/4 cup sugar
3 cups water
Juice of 1 lemon (3 tbsp.)
3 egg yolks, well beaten
Grated peel of 1/2 lemon
1 (9-inch) frozen deep-dish pie shell, thawed and baked or refrigerated crust, formed and baked
Three-Egg Meringue (see below)

Instructions:
In saucepan, thoroughly combine pudding mix and sugar. Gradually blend in water and lemon juice. Stir in egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. Stir in lemon peel. Pour into baked piecrust. Top with Three-Egg Meringue, sealing well at edges. Bake at 350 degrees F for 12 to 15 minutes. Cool for 2-1/2 to 3 hours before serving. Refrigerate leftovers.

To make filling in microwave oven
In 2-qt. glass measure or bowl, thoroughly combine pudding mix and sugar. Gradually blend in water and lemon juice. Stir in egg yolks well. Microwave, uncovered, at HIGH (100%) power for 8 minutes, *stirring well every 2 minutes, until mixture comes to a boil. Stir in lemon peel. Pour into baked piecrust. Top with meringue and bake as above in conventional oven, or...

Variation:
For Whipped Cream Topping
Pour cooked filling into baked piecrust. Cool for 30 minutes and then chill in refrigerator about 1 to 1-1/2 hours. To serve, whip 1 cup whipping cream with 2 tbsp. sugar until stiff. Spoon or pipe around edge of filling, or spread over top. Garnish with lemon quarter-cartwheel slices and fresh mint, if desired. Serve immediately.

Three-Egg Meringue
In bowl, with electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy. Gradually add 6 tbsp. sugar and beat until stiff peaks form.

Makes One 9-inch Deep Dish Lemon Meringue Pie

Date: February 7, 2003

Reviews

Reviewer: Jeff
Rating:

Review:
Very tasty! I used the microwave directions with great success.

Reviewer: bobby
Rating:

Reviewer: Crystal Fernandes
Rating:

Reviewer: Kathie R.
Rating:

Review:
Easy to follow recipe, thank you. One word to anyone making this...when making meringue, make sure that no egg yolk lands in the whites. This will cause your meringue to not set up. Thanks again for the recipe!

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