|Lemon Meringue Pie fresh out the oven|
|Pie crust cooling|
1 Marie Callender's Pastry Pie Shell
Heat oven to 400 degrees.
Thaw frozen pie shell for 10 minutes.
Using the tines of a fork, prick the bottom and sides of the pie shell.
Bake for 12 minutes or up to 15 minutes; until browned.
Let cool completely before filling; about 30-40 minutes.
|Pie filling cooking|
|Pie filling thickened|
Lemon Pie Filling
1 Jello Brand Cook & Serve Lemon Pudding Mix
3/4 cup Sugar
3 Egg Yolks, beaten (Reserve Egg Whites for Meringue)
3 cups Water
|Second Lemon Meringue Pie I made my father in law :)|
In a medium size saucepan on low heat, combine using a spatula the Lemon Pudding Mix, sugar, 1/2 cup water and egg yolks.
Stir in remaining 2 1/2 cups water. Increase heat to medium.
Bring to full boil stirring constantly. It will thicken quickly.
Cool for 5 minutes, then stir half way and repeat after the 5 minutes is up.
Pour lemon filling into pastry pie shell.
|My father in law with his slice of Lemon Meringue Pie|
3 Egg Whites
1/3 cup sugar
Heat oven to 350 degrees.
Using stand or handheld mixer, beat egg whites on high speed until foamy.
Gradually beat in sugar until stiff peaks form.
Immediately spread over filling sealing to edge of crust.
Bake for 10 minutes or up to 15 minutes until meringue has browned on top.
Cool at room temperature for 4 hours and place in the fridge for to set.
Serve and enjoy!
|Half of the Lemon Meringue Pie. Both pies were wiped out real quick!|