Lemon Meringue Pie is my least favourite type of pie. I will almost always turn down desert when offered this type of pie unless, of course, I need a sugar fix! There's just something about this pie that doesn't excite me. I like lemon, I like whipped topping and I like shortbread pie crust... but the combination of the 3 just doesn't cut it.
Anyways, I was asked to make lemon meringue pies for a fish fry potluck and I had a double box of Dr. Oetker Shirriff Lemon Pie Filling Mix in the pantry; so I gave it a try:
Step 1: Separate 4 eggs - yolks in a saucepan and whites in a bowl or cup for now.
Step 2: Mix the 4 yolks with 2/3 cup of water in the saucepan. Add 2 pouches of lemon filling mix and stir. Add 4 cups of boiling water, stirring constantly. Bring to a boil and remove from heat once it thickens. Remove from heat and add 2 tablespoons of butter.
Step 3: Allow the lemon mixture to cool and pour evenly into 2 pre-baked pie shells.
Step 4: To make the meringue, beat the 4 egg whites with and electric mixer until soft and fluffy. Add 1/2 cup of sugar and continue beating with mixer until stiff peaks form.
Step 5: Cover the lemon filling with meringue topping and bake at 350 degrees F for about 15 minutes. The meringue will be golden brown when it's ready.
I didn't even try this pie, so I couldn't tell how it tasted. Others who tried the pie said it was good, but I didn't get any raving compliments. This pie lacks bite.