Servings: Makes one 9-inch pie
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