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Pie- Lemon Merengue Recipe


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     Pie- Lemon Merengue

Category   Desserts - Breads
Sub Category   None

Baked pie shell
small box JELL-O cook and serve Lemon pudding
3/4 Cup sugar
3 large egg yolks
3 Cups water
2 TB fresh lemon juice
cold clean bowl
3 large egg whites
1/2 Cup sugar

Prick and bake pie crust as directed for a pudding pie.
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.
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.
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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