LEMON MERINGUE PIE
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 246). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
THE LEMON FILLING:
INGREDIENTS:
1 box (3 ¾ ounces) lemon pudding and pie filling (Cook & Serve – NOT instant)
½ teaspoon lemon extract
2 tablespoons light corn syrup
1 dash each: salt and cinnamon powder
4 tablespoons butter or margarine
1 baked and slightly cooled, 9-inch Butter Crust (see Index for recipe)
INSTRUCTIONS:
Prepare [Cook & Serve pudding] per package directions. As soon as the pudding thickens and you see the first bubble of a boil, remove from heat and beat in the extract, corn syrup, salt, cinnamon, and butter or margarine with a spoon.
Pour filling into a baked and slightly cooled, 9-inch Butter Crust (see Index for recipe). Let the filling cool in the crust for 1 hour before applying the meringue (below.) If the meringue droops and filling doesn’t hold its shape when you cut it, you may have applied the meringue too early!
THE MERINGUE:
INGREDIENTS:
3 eggs whites
1 tablespoon light corn syrup
7 ½-ounce jar of Kraft Marshmallow Cream
INSTRUCTIONS:
Beat eggs whites until foamy, adding corn syrup and beating until soft peaks form. A little at a time, on high-speed, beat in the marshmallow cream until mixture is very thick – when the shape is retained, after you draw your finger through it.
Apply meringue to the COOLED filling by dropping tablespoonsful around the pie-rim first, then, filling in center with additional tablespoons of meringue. Draw it all together, lightly and gently, with the tip of a spatula. Bake at 375°F for 10 minutes or until golden brown.
Let pie cool on a wire rack for 1 hour. Refrigerate for 1 more hour before cutting. To cut through the meringue, without disturbing it or having it stick to the knife, spray the knife blade with Pam or wipe lightly with corn oil. Serves 6 to 8.
See also…
