Sunday, August 5, 2018

Lemon Meringue Pie

Lemon Meringue Pie

When I visit my in-laws in northern California, I like to bake for them. I always try to make this Lemon Meringue Pie for my father in law and did so the day before we left to fly back home. This is the recipe his Mom made him so it is extra special. The lemon is tart and silky smooth, and the meringue like clouds of heaven in your mouth. The crispy crust makes this one incredible pie. I used Marie Callender's Pastry Pie Shell but if you have more time make your pie crust from scratch. My father in law does not like a whole lot of meringue, so if you want more it double the recipe. See recipe and directions below.

Lemon Meringue Pie just taken out of the oven

Pie Crust
1 Marie Callender's Pastry Pie Shell

Making the lemon pie filling

Lemon pie filling ready to add to 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 12-15 minutes; until browned.

Let cool completely before filling; about 30-40 minutes.

Baked pie shell

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

My father in law Cleo checking out his pie while I add the meringue

Adding the meringue and Cleo trying to put his finger in the pie for a taste

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 and after 5 minutes stir once more.

Pour the lemon filling into the pastry pie shell; set aside while you make the meringue.

Slice of pie

3 Egg Whites

1/3 cup Sugar

1/4 teaspoon Cream of Tartar

Lemon Meringue Pie, close-up 

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.

Add cream of tartar and mix for 15-20 seconds.

Immediately spread over filling in the amount you desire.

Lemon Meringue Pie so tart and yummy!
Bake for 10-15 minutes until the meringue has browned on top.

Cool at room temperature and place in the fridge to set for 4-5 hours or overnight.

Serve and enjoy!

-Sophia/Two Frys

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