1 package (4.3 oz. size) lemon pudding and pie filling mix (NOT instant pudding mix)
3/4 cup granulated 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 Recipe Below)
In a 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 pie crust. Top pie with Three-Egg Meringue (recipe follows), 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 a 2 quart glass measuring cup 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 pie crust. Top with the Three Egg Meringue (recipe follows) and bake as above in conventional oven, or...
For Whipped Cream Topping:
Pour cooked filling into baked pie crust. 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.
In a mixing bowl, with an 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 1 (9-inch) Deep Dish Lemon Meringue Pie
Date: February 7, 2003