LEMON MERINGUE DESSERT
1 large package of cook 'n' serve JELLO Lemon Pie Filling
homemade prepared pie crust (with some sugar added)
3 egg meringue
This is a long drawn out affair, but oh so scrumptious.
When I make a lemon meringue pie I always find that the pie filling is much more than can be held in a large pie pan, it always seems to overflow and then I can't seal the meringue like it should be to avoid watery filling.
So, I've remedied the dilemma by using a 13x9 oblong cake pan.
The pieces, after it's prepared, can be cut into squares and served as a dessert just like pie, but as a smaller portioned 'bar'.
And I'm not one much for the meringue itself, too sweet for me...so the 3 egg yolks used when following the boxed recipe, is thin and not 'bulky' and overpowering the tangy lemon.
Step by step with a few pictures of the process is below.
Prepare jello lemon pie filling as directed on package
(I use the microwave section, but can be stove top)
While cooking the filling mix to a boil, and cooling for 5 minutes (stirring twice) -- you prepare your own pie crust. (I add sugar to my pie crust mixing to add just a touch of cookie sweetness to the bar)
With damp hands, press the finished crust into the ungreased, oblong cake pan and set in preheated oven to brown lightly. (I never say oven temperatures because convention/convection ovens vary in heat processes AND cooking times-so, lightly browned) Meanwhile, stir your pie filling to keep it from lumping up as it cools.
Once your crust is browned to your tastes and preference, and flaky to the touch, remove from oven and cool.
After cooling, slowly pour the lemon filling on top of the crust, spreading evenly to coat the crust. Again, alow to cool while preparing the meringue.
On the back of the jello package, there are directions for meringue. Follow as shown and when peaks form on the whipped egg white/sugar mix, you're ready to top the filling/crust that has been cooling.
Pop the crust/filling/meringue filled pan back into a warm oven and brown the meringue (about 5 minutes or so, depending on the temperature you have set)
You get this as a result (of course more egg whites can be used to completely cover, but around our house, only hubby likes the meringue, so it's 50/50 for us!!)
REFRIGERATE at least 5 hours before cutting/serving
Melli * Kentucky Gal * Carol * on the Rock * * Ma * Ma * jel * Steve G * DellaB * Viamarie * Heart of Rachel * Wendy Ann Edwina D'Cunha e Pereira *