Lemon Meringue Pie

Category: Pies > Sweet > Lemon Meringue Pie

This Lemon Meringue pie is quite easy to make and very tasty. It was almost gone before I got a chance to try it for myself.



Recipe Pie Dough:

I used the same recipe I used for the Pumpkin Pie. You need to bake
the pie crust before you start putting the filling in it. Poke holes all the way through and around the pie crust with a fork to keep it from rising while it cooks. Bake at 425 degrees for 10 to 15 minutes until light brown.

Recipe Lemon Filling:

• 1 4.3 oz. box Lemon Flavor Jello Cook and Serve
  
• 3 cups Water, divided
  
• 3 Eggs, separated
  
• 3/4 cup Sugar
  

Mix sugar, 1/2 cups water, egg yolks, and lemon pudding mixture together. Stir in 2-1/2 cups water. Bring to a full boil over medium heat. Cool completely and pour into the baked pie crust.

Recipe Meringue:

• 3 Egg Whites (from the 3 separated eggs you used in the Lemon Filling)
  
• 1/3 cups Sugar
  

Preheat the oven to 350 degrees. Beat the egg whites until foamy. Gradually beat in sugar until stiff peaks foam. Spread the egg whites over the lemon filling. Place in oven and bake 15 to 20 minutes until the meringue is lightly browned. Cool pie and serve.

Baking Tips:

• Make sure the lemon filling is completely cool before you put it into the pie crust. Otherwise your pie crust will become soggy.