For the Crust:
1 refrigerated pie crust (from a 15-oz. package)
For the Filling:
2 (15.75 oz./446 grams) cans lemon pie filling
For the Meringue:
5 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
To Prepare the Crust:
Preheat oven to 450°F (230°C). Prepare pie crust as directed on package for one-crust baked shell using a 9-inch pie pan. Bake at 450°F (230°C) for 9 to 11 minutes or until light golden brown. Cool crust for 40 to 50 minutes.
For the Lemon Filling:
Once pie crust has cooled completely, spoon canned lemon pie filling into crust, smoothing out filling with a spatula.
To Prepare the Meringue:
Reduce oven temperature to 350°F (180°C). In a mixing bowl, combine egg whites, cream of tartar and vanilla; beat at medium speed until soft peaks form. Add sugar one tablespoon at a time, beating at high speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto lemom filling; spread to edge of crust to seal well and to prevent shrinkage.
Bake pie at 350°F (180°C) for 10 to 13 minutes or until meringue is light golden brown. Cool at room temperature for one hour, or until completely cooled.
Refrigerate pie for three hours or until filling is set. Serve chilled, and store any lefovers in refrigerator.
Makes 8 servings.
Photograph taken by Diana Baker Woodall© 2003
Date: September 13, 2003