Luscious Lemon Pie Filling Mix(and Pie)
(directions for complete pie are also included below)
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- (for lemon filling only)
- 2 1/2 c
- presweetened powdered lemonade mix (such as country time)
- 1 1/8 c
- 1 1/4 c
- 1 tsp
1In a medium bowl, combine ingredients. Mix well. Put in a 1 qt. airtight container. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 4 1/4 cups of lemon pie filling mix.
2To make pie;
1 BAKED pie crust
1 1/4 cups lemon pie filling mix
2 1/2 cups water 3 egg yolks (save the whites for meringue, you'll also need 6 Tbls sugar)
2 tbls butter
3Have pie crust ready. In a large saucepan, combine dry lemon pie filling mix, 1/2 of the water and egg yolks. Mix until smooth. Add remaining water. Cook over medium heat, until thick and bubbly. Remove from heat. Add butter and stir until melted. Cover and let cool for 5 mins. Stir and pour into cooked pie shell.
4Now you may either refrigerate for a couple of hrs and add whipped cream or else you can add meringue to the warm pie and then refrigerate.
In a deep metal or glass bowl, beat 3 egg whites until stiff, gradually adding 6 Tbls. of sugar. Spread on top of the warm pie, sealing to edges(to make peaks, dip your clean fingertips in meringue and pull up) Bake in preheated 400 degree oven for 8-10 mins, until meringue is lightly browned. Cool pie on wire rack, then refrigerate.