Monday, June 26, 2017

Lemon Meringue Pie

Lemon Meringue Pie   

1-1/4 cups sugar
1/3 cup cornstarch
1 cup cold water
3 egg yolks
1 cup lemon juice
3 tablespoons butter
1 pastry shell (I use Pillsbury Refrigerated Pie shell and bake according to directions).

**Note: You can use cook and serve lemon pie filling with great results.

Directions for pie:

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until

 bubbly. Reduce heat; cook and stir 2 minutes longer or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into baked pastry shell.

1 tablespoon cornstarch
1/3 cup cold water
3 egg whites

 1 teaspoon vanilla extract
Dash salt
6 tablespoons sugar

 Note: I bought a container of real egg whites and used them. I  doubled the amount) I like lots of meringue.
If you are using the recipe on the back of the lemon cook n serve pudding recipe for meringue, it only calls for meringue and sugar so we'll see how fluffy it is.

In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.

Spread beaten meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving.

 Refrigerate leftovers.

**Note:  Using cook and serve lemon pie filling works well to save you time.  I use two boxes for a fuller pie.

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