JELLO LEMON PIE FILLING RECIPES

Steps:

• MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
• BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
• MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
• PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
• Pour immediately into prepared pie shell.
• Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.

Steps:

• *NOTE* DO NOT purchase Lemon Jello mix. Purchase Jello COOK and SERVE~ Lemon flavor. (Both boxes look alike.) Bake your pie shell. 400 degrees approxmately 10 to 15 minutes.
• Follow the box directions for making Classic Lemon Pie. OR *I make mine in the microwave because it is faster. Here is how I do it* Using my pyrex 3 qt. casserole glass bowl, beat egg yolks and then add half cup of sugar, 1/4th cup of water and pack of lemon jello cook and serve. Thoroughly mix all together scraping down the sides of the bowl with your spatula. Add the 2 cups of water and mix again very well.
• Cook on HIGH in microwave for 3 minutes and stir with spatula, making sure to scrape down the sides of your bowl. Cook again on High for 2 to 3 more minutes until center of lemon pie filling is boiling (During the boiling stage, the filling looks fluffy and is rising, not only on the sides but also in the center of the bowl.)and looking like pudding. Stir and cook another minute. The entire microwave cooking process will take no more than 5 to 6 minutes. (If you use a thicker glass mixing bowl, this will slow the process down by a minute or 2 at max.) *TIP* Always mix this filling thoroughly during the microwave cooking process to assure yourself it will not turn out lumpy. You may want to school yourself on making pie fillings in the microwave by reading the directions of my Hershey's Chocolate Pie and Mammy's Custard and my Coconut Cream Pie directions. They are all thoroughly written for microwave cooking. Once you learn how to cook pie fillings in the microwave, you'll never go back to the double boiler, stove method. :)
• Follow the steps on the box to make your meringue. This stately old fashioned pie looks as though you have busted your duff making it, but we won't tell how easy it is to make~ or will we?