(2) 9" deep dish pies
Karla's StoryEvery year I made 2 of these pies for my Mom on her birthday. My Mom has passed on many yrs. ago but today Jan. 12th is her Birthday so I made them to celebrate her day.
This recipe can be cut in half to make just 1 pie if you only want 1 pie.
This is a semi homemade recipe but this is the way Mom liked her pies made , she said they tasted just as good if not better than if they were made from scratch and this is the way she taught me to make them for her , so I'm posting this recipe in Honor of my Mom.
Happy Birthday Mom !! I Love you and you will forever be in my Heart!!
FOR THE LEMON PIE :
(4.3oz each) lemon pudding mix ; cook & serve
1 1/2 c
egg yolks ; lightly beaten
lemon juice concentrate
5 2/3 c
water, cold ; divided
FOR THE MERINGUE :
1Thaw 2 pre-made 9" deep dish pie shells (or you can make your own crusts)and using a fork prick the shell all around , so the crust don't puff up during baking time.
2Bake the pie shells in a pre-heated 400° oven for 10-12 minutes until lightly browned ; set aside to cool.
3Divide the egg yolks and reserve the whites for the meringue , making sure there is NO egg yolk in the whites. I remove the white membrane from the reserved egg whites also. Keep the egg white at room temperature.
4In a microwaveable safe glass bowl combine the pudding mix , sugar , whipped egg yolks , 1/3 cup of lemon juice and 2/3 cup of the water.
7Place in the microwave on full power and cook (STIRRING EVERY 3 MINUTES) for about 16-18 minutes.
Note : If you use hot water it would be less cooking time , I use cold because that's the way mom wanted it done.
15Bake the pie on the center oven rack for 10-12 minutes @ 350° until the meringue is a golden brown.