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Easy Breezy Lemon Meringue Pie

Easy Breezy Lemon Meringue Pie

Lemon Meringue Pie appears to state warm climate, perhaps on the grounds that it's as yellow as daylight and has billows of sweet meringue. Easy to love, it was a genuine test to make up to this point. 

Here's a formula that is fast and simple yet at the same time has that hand crafted season you long for. Beginning with a lemon bar blend gives it a tasty citrus enhance, while eggs and sugar influence it to taste so crisp and rich. What's more, the hull? Brilliant, rich and sweet. 

Serve the pie warm from the stove for oohs and ahs, or for simple Lemon Meringue Bars, simply influence the formula in a 8-to inch square container and serve chilled. 

Lemon Meringue Pie 

Lemon Pie: 

1 bundle Krusteaz Lemon Bar Mix (1 pocket every lemon filling blend and finish outside layer) 

3 entire eggs 

1/3 glass water 

Meringue: 

3 egg whites 

1/4 teaspoon cream of tartar 

1/4 glass sugar 

Preheat broiler to 350°F. 

For Lemon Pie: Press full pocket of finish outside layer solidly into base of gently lubed 9-inch pie container or 8x8-inch dish. Heat 8 minutes (outside layer will be pale). In medium bowl, whisk full pocket lemon filling blend, water and entire eggs together until very much mixed. Pour over hot outside layer. Prepare 22-26 minutes or until the point that middle does not wiggle when shaken and top starts to dark colored. 

For Meringue: Using an electric blender, beat egg whites and cream of tartar on medium speed until foamy. Continuously include sugar, 1 tablespoon at any given moment, beating on rapid until the point that solid reflexive pinnacles shape. Spread over heated pie. Come back to broiler; prepare an extra 10-15 minutes or until light brilliant darker. Serve pie warm, or chill if filled in as a bar. 

Makes 1 pie or 16, 2-inch bars.

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