EASY PEZZY LEMON CURD OR LEMON MERINGUE PIE
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...
Provided by Bonnie Beck
Categories Pies
Time 15m
Number Of Ingredients 6
Steps:
- 1. 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.
- 2. 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.
- 3. Note: 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.
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