LEMON PUDDING AND PIE FILLING RECIPES

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , For lemon filling, combine 3/4 cup sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; stir in butter, lemon zest and, if desired, food coloring. Gently stir in lemon juice. Cool to room temperature, about 1 hour. , For cream cheese filling, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping and lemon juice. Spread over pie shell., Cover cream cheese filling with lemon filling. Refrigerate pie overnight. , If desired, dollop additional whipped topping over lemon filling. Refrigerate until serving.

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.