Dad's Lemon Meringue Pie

Pucker Recipe #2

(picture is a facsimile of Dad's pie . . it is from this site: http://blanchardbuzz.wordpress.com/2009/05/12/tuesday-pie-tuesday/ )

Dad's Lemon Meringue Pie

the ONLY pie,

well besides Pumpkin pie,

that I have home made.

There are few people I know of who honestly like this pie:

Lee (my brother),

Chris (his son.

Gloria (my sister in law)

and

myself.

AS a matter of fact,

Lee would request this

in place of a birthday "cake."

Everyone else.

 is to much of a weeny

to take this pie on!

INGREDIENTS:

9" Pie Shell . . baked according to directions on package

(I prefer Deep Dish)

PIE FILLING

4 1/2 oz pkg Jello Instant Pie Filling

(Today I use the Jello pudding filling that MUST be cooked)

3/4 C Sugar

1/2 C Water

1/4 tsp Lemon Extract

2 C Lemon Juice

(YES . . 2 Cups . .We use Real Lemon from the Bottle for this.)

1/2 C Water

Meringue

3 Egg Whites

1/3 C Sugar

1/4 tsp Cream of Tartar

DIRECTIONS:

1. Cook pie shell according to directions for this type of filling. Let Cool.
2. Mix All Filling  ingredients until in a medium sized sauce pan.
3. Cook, stirring, over medium heat until mixture reaches a full a full boil. 
4. Cool mixture at least 5 minutes, stirring twice.

Assembling of Pie:

1. Pour "semi-cooled" and stirred pudding/pie mix into prepared crust.
2. In a CHILLED BOW, with CHILLED BEATERS, beat the three meringue ingredients until stiff. (When beaters are raised the peaks left in the meringue remain peaks, they don't ooze or drop back)
3. Dollop Meringue over the top of the pie filling . . making sure the meringue seals to the edges . . . and completely cover the top of the pie.
4. For a "fancy-ish" top, lay the flat side of the spatula on top of the meringue and quickly pull upward . . tiny peaks will form.
5. Brown at 425 degrees for 5 minutes . . . middle of oven.

When pie cools,

get ready for a "puckery,"

lemony pie.

SO easy, and the meringue ALWAYS works for me . . go figure?

Signed,

The Cooking Daughter of Paul L.Gaumer