Sharing one easy and so yummy pie selection for National Pie Day. Check out the label section ON THE RIGHT SIDEBAR OF THE BLOG under Pies for lots more.
Have a great day and MAKE A PIE!
I came across this recipe that was sent to me from Pillsbury. I love Pillsbury products especially their pie crust so this recipe intrigued me to say the least. My daughter and I love Lemon Meringue Pie so this is my treat to her and me too! So Cute!!
1 Pillsbury
refrigerated pie crust, softened as directed on box
3/4 cup lemon curd
(from 10 oz. jar)
12 large fresh
raspberries
1/4 cup egg whites
from carton or 2 large egg whites
1/4 cup cream of
tartar
1/4 tsp. vanilla
2 T sugar
Heat oven to 400
degrees. Unroll pie crust on work
surface and flatten slightly with rolling pin
Using a 3"
round cutter (I used a 3" tea cup), cut 12 rounds.
Invert mini muffin
cup pan. Place each crust round over
bottom of 12 cups. Press and pinch dough
to form cup. Prick bottom and sides with
for and bake 8 to 10 minutes until lightly golden brown.
Place shells inside
mini muffin cups(they will not fit but sit fine on top. Place 1 raspberry in bottomof each shell.
In small
microwaveable bowl, microwave lemon curd uncovered on high 45 to 60 seconds or
until hot.
Stir until smooth
and place 1 T lemon curd over raspberry.
Reduce temperature
to 35 degrees. In a small deep bowl,
beat egg whites, cream of tartar an vanilla with electric mixer about 1 minute
or until soft peaks. Add sugar and beat
until sugar is dissolved. Spoon meringue
onto hot lemon filling; spread to edge of crust to seal well and prevent
shrinkage.
Bake 350 degrees 8
to 10 minutes or until meringue is light golden brown. Cool completely, about 1 hr. Refrigerate until filling is set, about 1
hour. Store in refrigerator.
Happy Baking from my kitchen to yours,
1/23/16
2/26/18
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