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.
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