StoneBlue BLOG

Lemon Meringue Pie

For the pie shell you possibly could use Easy Pie Crust (Bottom Only) or Pie Crust

Ingredients

• Pie shell
• 2 packages "cooking type" lemon pudding / pie filling
• 4 cups water
• 3/4 cup granulated sugar
• 1/2 cup sugar
• 4 eggs
• 1/2 Tsp. (about) cream of tartar

1 1/2 * Ingredients

• Pie shell
• 3 packages "cooking type" lemon pudding / pie filling
• 6 cups water
• 1 1/8 cup granulated sugar
• 3/4 cup sugar
• 6 eggs
• 3/4 Tsp. (about) cream of tartar

Procedure for regular round pie plate

1. Make shell and bake
2. In medium pot add pie filling, granulated sugar, and water
3. With medium to high heat - heat until very warm / just hot
4. Separate egg yolks and whites in mixing bowl
5. Beat egg yolks - add some hot mixture to yolks, gradually
6. Return to pot mixing all the time
7. Stir and heat to full bubbling boil
8. Pour into pie shell
9. Refrigerate until cool or at least room temp

Procedure for Meringue

1. Preheat oven to about 375 to 400 degrees Fahrenheit
2. Electric mixer, beat egg whites (best at room temperature) until foamy
3. Add the cream of tartar and gradually add the sugar until forms stiff peaks
4. Spread on pie
5. On top shelf of pre-heated oven brown meringue - (Don't burn like me!)
6. Refrigerate