Cooking Recipes Articel

Lemon Meringue Pie seems to say warm weather
maybe because it's as yellow as sunshine and has clouds of sweet meringue. Simple to love
it was a real challenge to make until now.

Here's a recipe that's quick and easy but still has that homemade flavor you crave. Starting with a lemon bar mix gives it a luscious citrus flavor
while eggs and sugar make it taste so fresh and rich. And the crust? Golden
buttery and sweet.

Serve the pie warm from the oven for oohs and ahs
or for easy Lemon Meringue Bars
just make the recipe in an 8-inch square pan and serve chilled.


Lemon Meringue Pie


Lemon Pie:

1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)

3 whole eggs

1/3 cup water

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Preheat oven to 350ฐF.

For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will be pale). In medium bowl
whisk full pouch lemon filling mix
water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown.

For Meringue: Using an electric mixer
beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar
1
tablespoon at a time
beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake an additional 10-15 minutes or until light golden brown. Serve pie warm
or chill if served as a bar.

Makes 1 pie or 16
2
bars.