| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Lemon pudding |
| 2/3 |
c |
Sugar |
| 2 1/4 |
c |
Water |
| 3 |
|
Egg yolks |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Butter or margarine |
| 1 |
|
Baked 9" pie shell,cooled |
| 3 |
|
Egg whites |
| 6 |
tb |
Sugar |
INSTRUCTIONS
Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in
saucepan.Blend in egg yolks and remaining water.Cook and stir over medium
heat,until mixture comes to a full bubbling boil. Remove from heat.Blend in
lemon juice and butter.Cool 5 minutes, stirring twice.Pour into pie shell.
Beat egg whites until foamy throughout.Gradually beat in 6 tablespoons
sugar and continue beating until mixture will form shiny peaks.Spread over
pie filling.Bake @ 425 degrees for 5 to 10 minutes or until meringue is
delicately brown.Cool at least 4 hour before cutting.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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