Lemon Meringue Pie

By á-3646

Ingredients

• Filling:
• 1 graham cracker crust
• 2 cups orange juice
• 1/2 cup refrigerated egg substitute
• 1 box cook before serve lemon pie mix
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/8 tsp grated lemon peel
• Meringue:
• 2 egg whites
• 1/8 tsp cream of tarter
• 1/2 cup sugar
• 1/2 tsp vanilla

Preparation

Step 1

Preheat oven to 375*.

Prepare filling:
In pan, combine orange juice, egg substitute, pie filling mix, honey, vanilla and lemon peel. Mix well. Cook over medium heat, stirring frequently until mixture comes to a boil, 10 minutes. Remove from heat and cool for 5 minutes. Pour into prepared pie crust. While filling is cooling, prepare the Meringue.

Meringue:
In small bowl, use electric mixer on medium speed and beat together egg whites and cream of tarter until soft peaks form. At high speed, beat in sugar, 1 tbsp at a time, until stiff but not dry, peaks form. Beat in vanilla. Spread meringue over warm filling, smoothing the edges.

Bake pie 8-10 minutes. Place pie on wire rack and cool for 1 hour. Refrigerate for 2 hours before serving.