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Instructions |
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Prick and bake pie crust as directed for a pudding pie.
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MAKE MERENGUE FIRST (it will go on the hot filled pie
immediately)
Whip the 3 egg whites in the cold bowl until foamy
and stiff peaks form. Turn off the beater and lift
the whites up, the top should softly flop over.
Slowly add the sugar spoonful at a time while
continuing to beat until sugar is incorporated. Set
aside and preheat oven to 325.
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MAKE THE FILLING
In saucepan over medium heat combine the pie filling
with the sugar and water, add the egg yolks and whisk
oh high heat with wooden spoon and cook just until it
thickens and reaches a full boil.
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Remove from heat and stir in lemon juice and zest if
you prefer. Keep stirring to cool it a bit for 3-5
minutes. Pour into cooked and cooled pie shell and
immediately top with merengue. You can spoon it on or
pipe it on - sealing to the crust. Swirl as desired
and bake in 325 oven for 12-18 min until peaks are
browned. COOL AT ROOM TEMP FOR 3-4 hours before
refrigerating so pie doesn't sweat.
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Originally Submitted
12/1/2020
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