aking.
For the lemon meringue pie, you need to pre-bake
Pie Crust: Preheat oven to 425\
or the meringue, to avoid underbeating the egg whites. This pie is
ase and then spoon the meringue on top of the filling
Combine pie filling mix, sugar and 1/
Mix water, lemon juice, 36 packets Equal sweetener and cornstarch in medium saucepan.
Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute.
Beat eggs, 2 egg whites and lemon peel in small bowl; stir in about 1/2 of the hot cornstarch mixture.
Stir egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute.
Remove from heat; add margarine, stirring until melted. Stir in food color.
Pour mixture into baked pie shell.
ablespoonfuls of meringue into lukewarm FILLING.
Pour into BAKED pie shell
Blend milk, juice, and yolks until thick (5 minutes or so).
Pour into pie shell.
In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
Cover pie with meringue.
Bake at 350 until meringue is browned slightly.
(5-10 minutes).
Chill and serve.
urface to fit a 243cm pie plate.
Coat plate with
In large saucepan, combine 1 1/2 cups sugar, cornstarch and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium high heat, stirring constantly. Reduce heat to medium and boil 1 minute. Remove from heat, stir in lemon peel and food coloring. Pour into baked pie crust. Top with meringue.
Meringue - In a large bowl with electric mixer, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
Grease an 8 inch springform pie pan. Place on a baking
br>Line a 9-in. pie plate with pastry; trim to
nto baked pastry shell.
MERINGUE: In a saucepan, combine cornstarch
op of hot filling, sealing meringue to the edges of the
t aside.
To make meringue: In a completely grease free
ll with beans, rice, or pie weights. (Do not prick
n buttermilk.
turn into pie shell --
bake in preheated
our cooled filling into pie shell. Lightly pile meringue on filling and
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
eating meringue (to ensure filling is hot) pour filling into pie shell