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Lemon Meringue Pie Recipe

by Global Cookbook

Ingredients

3 3/8 ounce box Jell-O Lemon Pudding and Pie Filling 2/3 c. sugar 2 1/4 c. water 3 x Large eggs, separated

2 tsp lemon juice 2 Tbsp. butter 1 x baked 9" pie shell 6 Tbsp. sugar

Directions

1. Combine pie filling, sugar, and 1/4 c. water in a saucepan. Blend in egg yolks, then add in remaining water. Cook and stir till mix comes to a full boil, about 5 min, stirring twice. Add in lemon juice and butter and blend well. Pour into baked pie shell.
2. Beat egg whites till foamy throughout. Gradually add in remaining 6 Tbsp sugar, beating well after each addition. Continue beating till meringue stands in stiff peaks. Spread over pie filling. Bake at 425 degrees for 5 - 10 min, or possibly till meringue is delicately browned. Cold at least 4 hrs before serving. Store in the refrigerator.
3. (My mother used to have a co-worker, a young woman who was recently married. She wanted to impress her new in-laws, so she paid my mother to make her a lemon meringue pie to take to dinner at their house. She told them she'd made it herself. The pie was a big hit, so every time she visited them after which, she had my mother make her another one. What she didn't count on was which one day, my mother was going to up and move 3,000 miles away. I still wonder what she told her in-laws...selective amnesia, maybe a sudden allergy to lemons)

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