Do you love pie? Here is a tasty zesty lemon meringue pie recipe you will want to try. It is super easy to make and everyone loves it.
Zesty Lemon Meringue Pie
2 boxes (2.9 oz) Jell-O Cook & Servie Pudding Pie Filling mixes
1 graham cracker crust- largest one you can buy
1 cup sugar
4 cups water
4 egg yolks
1 zest from an entire large or 2 small lemons
8 egg whites (4 from the filling and then 4 more)
1 cup sugar
pinch of cream of tarter
Stir in pudding mix, sugar, water and egg yolks in a medium sauce pan. Mix well and then add in the zest. Stir constantly on medium heat until it comes to a full boil. It only takes 15 minutes or so. Let cool 5 minutes and pour into the graham cracker crust.
Preheat oven to 350 degrees. Add egg whites in a bowl and mix on high for 5 minutes. Eggs should be foamy. Stir in sugar 1/8 of a cup every few minutes. Keep beating as you do this until still peaks form. Pour over pie, spreading it around to cover all of the filling and crust. Use all of it. We love a lot of meringue that is why I use 8 egg whites. *You can just do a 4 egg white meringue with the egg whites from the filling. Bake 12 minutes, color should be a light brown. Cool at room temp for 4 hours and then refrigerate.
*Tip- You really should let it rest 4 hours before serving so the lemon pudding doesn't crack. I was short on time and mine only sat 1 1/2 hours before I cut into it. It tasted warm which really was good but the pie filling did crack. It didn't alter the taste so no one cared! Most people use a dough pie crust and I do sometimes. I think the graham cracker taste better. The "Zesty" part of this recipe is from the fresh lemon zest. It make it taste so fresh!