One day, some odd decades ago I wanted to make a quick easy Lemon pie. I bought a package of Jello Lemon pudding and pie filling. On the side of the box it said, "Classic pie Meringue." I thought it meant a pudding pie with meringue until I read the direction. Well, I read, made it (of course I tweeked it) & came up with the most wonderful easy 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.
Ingredients For easy pezzy lemon curd or lemon meringue pie
4.3 oz. lemon jello, cook and serve
exlarge organic egg yolks, beaten
lemon juice, fresh
freshly grated lemon zest
How To Make easy pezzy lemon curd or lemon meringue pie
I 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.
For 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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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