Monday, August 31, 2015

Lemon Meringue Pie:

Just the word itself sounds tasty and refreshing to me!
I have always been crazy about anything Lemon.
Sweet or Savory, it doesn't matter.
However, by far, my very favorite Lemon dish of all time, would have to be
Lemon Meringue Pie.
My brother, Kaleb, is just about the same way, and he asked for it for his birthday this year.
It doesn't look amazing, but it tasted SO good!!
I hope you try it out!!

1 (9-inch) deep-dish Pie Crust (click HERE for my recipe)

Bake pie crust at 375 degrees for 25-30 minutes, or until light golden brown.
Set aside to cool.

6 egg whites
1/2 tsp. cream of tartar
1 tsp. vanilla
12 tblsp. sugar

Separate egg whites and place them in a large mixing bowl of an electric mixer. Let them stand at room temperature for 30 minutes.
Add cream of tartar and vanilla to the egg whites. Begin beating on medium-high speed until soft peaks form.
Turn the mixer on high speed. Add the sugar, 1 tablespoon at a time, until stiff peaks form.
Continue beating until sugar is dissolved and peaks are stiff and glossy.
Tip: you can tell when the sugar is dissolved by rubbing a small amount of the meringue between your fingers. The less "grainy" feel, the better chances of the meringue not weeping later on.

1 (2.9 oz) box Cook&Serve Lemon Pudding mix
1/2 cup sugar
2 egg yolks, beaten
2 & 1/4 cups water, divided

Whisk together pudding mix, sugar, egg yolks, and 1/4 cup water in a medium saucepan; mix until well combined. Add remaining 2 cups water. Bring to a boil over medium heat, stirring constantly.
Pour into pre-baked pie shell. Top immediately with meringue, and spread to edge of crust to seal.
Bake at 350 degrees for 10-15 minutes, or until lightly browned.
Cool completely before serving. Store any leftovers in the refrigerator.

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