Easy Pezzy Lemon Curd or Lemon Meringue Pie
I had two neighbors who loved Lemon Meringue Pie & thought they were connoisseurs of Lemon Meringue. So I made a pie. I knew if they thought it was from real lemons & good then it wasn't my imagination how great the pie was.
Featured Pinch Tips Video
- 1 pkg
- 4.3 oz. lemon jello, cook and serve
- 3/4 c
- exlarge organic egg yolks, beaten
- 1/2 c
- lemon juice, fresh
- 2 1/2
- 1 tsp
- freshly grated lemon zest
1I love Meyer Lemons so that is what I always use.
I live in California so Meyer lemons are not hard to find here. Almost every neighbor has at least one tree in their yard. I ususally get a huge bag full and squeeze them to use during the year. I zest the skins and freeze the zest to and some I dry in the oven on low heat.
Follow directions on box. The only thing your are going to do different is adding the 1/2 cup lemon juice and instead of the 1/2 cup of water and lemon zest.
2For those who don't like "Puker Power" use 1/4 lemon juice and 1/4 cup water.
I love Pucker Power..so I use the 1/2 cup of lemon juice.
Always spread the Meringue so that it touchs the pie crust. This prevents the Meringue from shrinking when you put it in the oven to brown the meringue lightly.