And here’s the secret - a commercially made lemon filling mix. No one knew the difference and everyone offered accolades. Pour the hot, cooked mix into six 1/2 c.-sized ramekins. The Meringue recipe? A snap!
Meringue for Pies:
3 egg whites, chilled and beaten to form soft peaks
2/3 c. granulated sugar
Gradually beat in sugar until Meringue stands in stiff peaks and no grainy feeling remains when mixture is rubbed between thumb and forefinger. Heap Meringue high over the hot lemon mixture (if it’s hot, the Meringue won’t shrink). Bake at 425 deg. F. for 3-5 min. or until Meringue is lightly browned. This makes enough Meringue for 4-to-6 ramekins or an 8-in. pie.
Haven’t I always told you that presentation fools the taste buds? If this persuades you to give a Dinner Party, go ahead and use a mix - and don’t feel guilty!
Note: Make and consume Meringue-Topped Pies on the same day. If you don’t, the Meringue will be rubbery and tasteless.