Ingredients
- For the filling:
- Prep time: 20 minutes plus chilling
- Baking Time: 8-10 minutes
- Serves: 8
- 1 prepared 9-inch graham cracker piecrust
- 2 cups orange juice
- 1/2 cup refrigerated egg substitute
- 1 box (3oz.) cook-before serving lemon pie filling mix
- 1-tablespoon honey
- 1-teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- For the Meringue:
- 2 egg whites
- 1/8-teaspoon cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Preparation
Step 1
1.Preheat oven to 375 F. To prepare filling, in a medium saucepan, 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, about 10 minutes. Remove from heat and cool for 5 minutes. Pour into prepared piecrust.
2.While filling is cooling prepare meringue. Ina small mixing bowl, using an electric mixer set on medium speed, beat together egg whites and cream of tartar until soft peaks form. At high speed, beat in sugar, 1 tablespoon at a time, until stiff, but not dry, peaks form. Beat in vanilla. Spread meringue over warm filling, smoothing to edge.
3.Bake pie until meringue is golden, about 8 to 10 minutes. Place pie on a wire rack and cool for 1 hour. Refrigerate for at least 2 hours before serving.