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By: Grace B.
| Description: | ||
| Time: | 3 hr 15 min (15 min to prepare, 3 hr to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1.33333 each oz. lemon pudding and pie filling (not instant) 0.75 cups sugar 3 cups water 3 tablespoon freshly squeezed Sunkist® lemon juice 3 each egg yolks, well beaten 0.5 each Sunkist® lemons -grated peel 1 each (9-inch) frozen deep-dish pie shell, thawed and baked or refrigerated crust, formed and baked 3 each Egg Meringue (see below) |
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| Directions: | ||
| In saucepan, thoroughly combine pudding mix and sugar. Gradually blend in water and lemon juice. Stir in egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. Stir in lemon peel. Pour into baked pie crust Top with Three-Egg Meringue, sealing well at edges. Bake at 350 degrees F for 12 to 15 minutes. Cool for 2-1/2 to 3 hours before serving. Refrigerate leftovers. THREE-EGG MERINGUE: In bowl, with electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy. Gradually add 6 tbsp. sugar and beat until stiff peaks form. |
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| Notes: | ||
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