Friday, June 28, 2013

Jello Lemon Meringue Pie

My dad was here for Father's Day this year.  Lemon Pie is his very favorite.  I doubled the jello pudding for an 11 in pie.  I couldn't find the big box of lemon pudding(the cooked kind).  I think it was a bit too full and I was afraid it wasn't going to set up.  It did and tasted great.
Jello Lemon Meringue Pie


(2.9 ounce) box of jell-o cook and serve lemon pudding and pie filling
egg yolks
 pie shell, baked
1/2 c
1/4 c
2 c

Stir pudding mix,1/2 cup sugar, 1/4 cup water and 2 beaten egg yolks in medium saucepan. Stir in 2 cups water. BRING to FULL boil on medium heat, stirring constantly. Cool 5 min., stirring twice, Pour into cooled backed 9 inch pastry crust.(Beth doubled this)

Heat oven to 350 degrees F. Beat 3 egg whites in large bowl with mixer on high speed until foamy. Gradually beat in 1/3 cup sugar until stiff peaks form. Spread over lemon filling, sealing to edge of crust. Bake 10 to 15 min. or until meringue is lightly browned. Cool at room temperature 4 hours. Refrigerate.


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