LEMON MERINGUE PIE
This is one of the greatest desserts to make for a hot summer evening. I always make two because they taste so good after the second day in the refrigerator.
Two unbaked pie shells
2 small packages cook & serve lemon pudding
1 Cup Sugar plus 2/3 cups sugar
l/2 Cup Water
6 eggs, separated
4 Cups Water
Bake pie shells according to directions on package.
Mix together lemon pie mixture, 1 cup sugar, l/2 cups water, and 4 egg yolks in medium saucepan.
Gradually stir in 4 cups of water.
Stir constantly over medium heat until mixture comes to a full boil. Let stand a few minutes, stirring occasionally.
Pour into cooled pie crusts.
MERINGUE
Beat 6 egg whites on high speed until foamy.
Gradually add 2/3 cups sugar until stiff peaks form.
Spread over pie filling, making sure that you seal the edges.
Bake at 350 for 10-15 minutes until the meringue is lightly browned.
Refrigerate for several hours before serving.
Graphics by
Ritva
