Wednesday, December 24, 2014

Lemon Meringue Pie

LEMON PIE
1 large package of lemon cook-to-serve pudding (4.3 oz)
1-2 large lemons, juiced
2 egg yolks
1/2 cup sugar
Finely grated peel of half a lemon
2 TB butter
2 tsp vanilla
water

Juice the lemons and set aside. Make lemon pudding according to the directions on the box, but use as much lemon juice as you have to replace some of the water. Thicken on stove. Add butter, vanilla, and lemon peel.

Pour into a baked pie pastry and cool to room temperature.

MERINGUE
4 egg whites at room temperature
1/2 tsp lemon extract or vanilla
8 TB sugar (or 2 TB for each egg white, if you change the amount of egg whites)

Heat oven to 350 degrees. Beat egg whites with a hand mixer gradually stirring in sugar and extract. Beat until stiff and glossy and all sugar has dissolved. Spread egg mixture over room temperature lemon pie. Bake for ten minutes. Cool for four hours. Refrigerate.



 

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