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Serves: 6-8
Cooking Time: 5-10 minutes

    1 pre-baked pie shell
    1 pkg lemon pie filling, prepared as directed on packet
Meringue Topping:
    4 egg whites
    ¼ tsp cream of tartar
    6 tbsp sugar
  1. Beat egg whites and cream of tartar until foamy. Add sugar, one tablespoon at a time, beating constantly. When all the sugar is added, continue beating until the meringue is stiff.
  2. Fill the baked pie crust with lemon pie filling. Allow the filling to completely cool. Spread the meringue over the filling creating peaks.
  3. Place the glass bowl on base, wire rack in glass bowl and lid on bowl. Preheat oven to 482°F for 6 minutes.
  4. Reduce temperature to 482°F and set timer to 10 minutes.
  5. Remove pie when meringue is brown.