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Mom s Easy Lemon Meringue Pies

Mom s Easy Lemon Meringue Pies

Mom's Easy Lemon Meringue Pies

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Every 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 . Karla's mother's lemon meringue pie is easy to prepare and delicious. It's sweet with the perfect amount of lemony tartness. You will definitely want to make both pies ... they will get eaten up fast.

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Yield: 7 Servings
Rated 4/5 based on 105 Reviews

INGREDIENTS :

FOR THE LEMON PIE
2 package(s) lemon pudding mix
cook & serve (4.3 oz each)
1 1/2 cup(s) sugar
6 large egg yolks lightly beaten
1/3 cup(s) lemon juice concentrate
5 2/3 cup(s) water
cold divided
FOR THE MERINGUE
6 large egg whites
2/3 cup(s) sugar
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INSTRUCTIONS :

Thaw 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 doesnt puff up during the baking time. ake the pie shells in a pre-heated 400u00b0 oven for 10-12 minutes until lightly browned set aside to cool. ivide 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. n 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. Whisk the ingredients until all is combined. dd the remaining 5 cups of water. lace in the microwave on full power and cook STIRRING EVERY 3 MINUTES for about 16-18 minutes. nnNote If you use hot water it would be less cooking time. I use cold because thats the way mom wanted it done. he pudding will be semi-thick. The pudding will thicken more as it cools. ill each of the pre-baked pie crusts and set aside while you make the meringue. n a large bowl add the reserved egg whites and beat on high just until it starts to get foamy. dd 1 Tbsp of the sugar at a time beating between each addition until all the sugar is used. ontinue to beat on high until stiff peaks form in the egg whites. poon half of the firm meringue onto each pie and spread out to seal the edge of the pie. sing your spatula or spoon tap the top of the meringue to lift up peaks on the pie. ake the pie on the center oven rack for 10-12 minutes 350F until the meringue is a golden brown. ote Its best if you chill this pie before cutting into it. This meringue does weep but mom never cared because the pies never lasted that long anyway... LOL.
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