Lemon Meringue Pie
Portion Size: 1 slice, 1/8 pie
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 nine-inch pie crust, baked according to directions | |
| 1 large package instant lemon pudding | |
| 3 egg whites | |
| ½ teaspoon cream of tartar | |
| 3 tablespoons sugar |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare pudding according to the directions on the package. | |
| 2 | Pour into pie shell. | |
| 3 | Whip egg whites until frothy and add cream of tartar. | |
| 4 | Whip them until they are stiff, but not dry; until they stand in peaks that lean over slightly when the beater is removed. | |
| 5 | Beat in sugar 1 tablespoon at a time. | |
| 6 | Spread on pie. | |
| 7 | Bake in 325°F oven for 10 to 15 minutes. Cool. Chill 2 hours. | Cook until internal temperature reaches 165°F for 15 seconds. |
Posted in Desert Recipes
