Lemon Meringue Pie
| Pie | ||
| 1 | 9" (23cm) frozen deep dish pie shell baked and cooled | 1 |
| 1 | pouch Shirriff Lemon Pie Filling Mix (212 g) | 1 |
| 2 | slightly beaten egg yolks | 2 |
| 1/3 Cup | cold water | 75 ml |
| 2 cups | boiling water | 475 ml |
| Meringue | ||
| 2 | egg whites | 2 |
| 1/4 cup | sugar | 50 ml |
FILLING:
STOVE TOP DIRECTIONS:
1. In a saucepan mix 2 slightly beaten egg yolks and 1/3 cup (75 mL) cold water with contents of one pouch. Add 2 cups (475 mL) boiling water. Cook over MEDIUM heat (not higher); stirring constantly. When bubbles first break the surface, continue to boil and stir for 30 seconds. Remove from heat and stir in 1 tbsp (15 mL) butter.
2. Cool 5 minutes, stirring twice. Pour into baked, cooled 9" (23 cm) pie shell.
MICROWAVE DIRECTIONS:
1. In 8 cup (2 L) microwave bowl mix 2 slightly beaten egg yolks and 1/3 cup (75 mL) cold water with contents of one pouch. Add 2 cups (475 mL) boiling water. Cook uncovered at HIGH (100%) 2 to 4 minutes or until mixture is starting to boil and thicken, stirring twice. Stir in 1 tbsp (15 mL) butter.
2. Proceed according to Step 2 of stove top directions.
NOTE: Cooking times are tested for 700 watt ovens; increase by 1-2 minutes, or until filling thickens for lower wattage ovens.MERINGUE:
1. Beat 2 egg whites until soft peaks form. Gradually beat in 1/4 cup (50 mL) sugar until stiff peaks form. Top pie with meringue and bake at 350°F (180°C) until golden, about 12 minutes Cool before serving.
EASY MERINGUE TIPS:
1. Use a high sided medium sized bowl, preferably stainless steel. Don’t use plastic.
2. Beat egg whites on high speed of an electric mixer until frothy and soft peaks are formed, about 30-45 seconds.
3. Continue to beat eggs, adding sugar 1 tablespoon at a time.
4. Beat until thick, stiff and glossy white peaks are formed when lifting the beaters.
5. To double check that meringue is whipped to proper consistency - a small amount of meringue rubbed between your thumb and forefinger should feel smooth, not granular.
6. To seal the pie, spread the meringue to the outer edges of the pie shell.
