Friday, January 21, 2011

lemon merigue pie from a box



I am posting this recipe strictly for my mother's benefit!

It was always a laugh on holidays, when the lemon meringue pie was taken out for dessert. Everyone always wanted to know who made it. If it was my mother or Grandmother (quite often), it would be lemon meringue soup!

Although my Grandmother could make those pretty golden beads of sugar appear on her meringue that I find impossible to recreate.

So here is my no-fail recipe, which ALWAYS has worked for me, and is ON the box.

Bake one pie shell. Homemade, pillsbury, frozen or cookie crumb.

In a large bowl, 2 egg yolks and 1/3 cup cold water. WHISK it lightly, then add i box of Dr. Oetker lemon pie filling (Shirriff) and 2 cups of boiling water. Beat well and place bowl in microwave. Cook for 2 minutes. Remove whisk well again and place back into microwave for 2 minutes. Repeat this procedure (usually 2-4 times) or until it is thick. Add 2 tbsp of butter (or margarine). ****This used to be to enhance the colour (margarine used to be brighter yellow) now it is for creaminess.

Set on counter to cool.

In a cool bowl (not warm not frozen) beat the 2 egg whites until stiff. Whip in 1/4 cup sugar and continue beating until peaks form.

Pour lemon filling into shell. Spoon meringue on top in small piles. Cut meringue with butter knife and spread over outside edge of pie.

Bake in oven until top is golden. AND hopefully those lovely little golden beads appear on top. None for me today though...:(

Refrigerate.


"Bon Appetit!"

1 comment:

  1. I would like to ammend my comments. Upon refrigerating....I DID ge the lovely golden sugar drops on top of my meringue! Thanks Grannie!

    ReplyDelete