On New Year's Day, I baked a Lemon Meringue Pie for my father-in-law. Every time we visit our family in California, I make this for him. This is the recipe his Mom made him and it is his favorite dessert. I used Marie Callender's Pastry Pie Shell as it bakes up really well and is a time saver. I do not use a lot of the meringue on top of the lemon filling as my father-in-law just likes a little bit. The lemon filling is the real star in this recipe. If you want more meringue just double the recipe.
Lemon Meringue Pie |
Pie Crust
Ingredients
1 Marie Callender's Pastry Pie Shell
Directions
Heat oven to 400°F.
Thaw the 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 the pie shell cool completely before filling; about 30-40 minutes.
Lemon Meringue Pie |
Lemon Meringue Pie |
Lemon Pie Filling
Ingredients
1 Jello Brand Cook & Serve Lemon Pudding Mix
3/4 cup Sugar
3 Egg Yolks, beaten (Reserve the Egg Whites for the Meringue)
3 cups Water
Dad's slice |
It is so yummy. This pie was gone quick. |
Directions
In a medium size saucepan on low heat, combine with 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 a full boil stirring constantly. It will thicken quickly so keep an eye on it.
Cool for 5 minutes, then stir and after 5 minutes, stir once more.
Pour the lemon filling into the pastry pie shell.
Marie Callender's Pie Shell ready to bake |
Lemon Jello Cook and Serve |
Meringue
Ingredients
3 Egg Whites
1/3 cup Sugar
1/4 teaspoon Cream of Tartar
Directions
Heat oven to 350°F.
Using a stand or handheld mixer, beat the egg whites on high speed until foamy.
Gradually beat in sugar until stiff peaks form.
Making the lemon filling |
Lemon filling cooking |
Lemon filling is cooked |
Immediately spread the meringue over filling.
Bake for 10-15 minutes until meringue has browned on top.
Cool at room temperature and place in the fridge to set for 4-5 hours.
To make Pie Crust from scratch, I recommend Ina Garten's recipe:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe2.html
Enjoy!
-Sophia/Two Frys
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