Lemon Light Pie

Name: Lemon Light Pie
Prep time: 5 min
Yield: 8 - 10 slices
Ingredients: 1 package Dr. Oetker Shirriff Lemon Light Pie Filling & Dessert Mix; 0.33 cup cold water; 2 cup hot water; 1 egg yolk (skip for vegan version); 1 package Shirriff Pie Crust Mix (or any other recipe for a vegan pie crust); 1 cup Whipped Cream (use whipped cream of your choice - dairy or non dairy); 1 cup lemon slice

8 - 10 slices

Easy

Indulge in the zesty tang of our lemon pie, a citrusy delight that bursts with refreshing flavor in every bite.

Ingredients

How to Prepare

Ingredients

FOR THE FILLING

1 package

Dr. Oetker Shirriff Lemon Light Pie Filling & Dessert Mix

0.33 cup

cold water

2 cup

hot water

egg yolk (skip for vegan version)

FOR THE CRUST

1 package

Shirriff Pie Crust Mix (or any other recipe for a vegan pie crust)

FOR THE TOPPINGS

1 cup

Whipped Cream (use whipped cream of your choice - dairy or non dairy)

1 cup

lemon slice

Learn More About the Products

Dr. Oetker Shirriff Lemon Light Pie Filling & Dessert Mix

How to Prepare:

Total:

20 min

Prep:

5 min

Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package or search “Vegan Pie Crust” to follow our recipe for a vegan pie crust recipe.

To prepare the pie filling, in a saucepan with 1 slightly beaten egg yolk or skip it for vegan version: add 1/3 cup (83 mL) cold water, add pouch contents and whisk until smooth. Add in 2 cups (500 mL) hot water and mix well.

Cook over MEDIUM HIGH heat, stirring continuously for approximately 5 minutes. When bubbles first break the surface, continue to boil and stir for 30 sec.

Remove from stove and cool for 5 minutes, stirring twice. Product will continue to thicken as it cools.

Pour into baked, cooled 9” (23 cm) pie shell. Cool on counter for 3 hours before serving.

Top with a spoonful of whipped cream of your choice (see our whipped cream recipe for a vegan version) and a lemon slice for a decorative touch. Enjoy!