Carrot Lemon Pie
|Baked 9-inch pie shell||1|
|Lemon pudding and pie filling||3 1⁄4 Ounce (1 Package)|
|Sugar||1 Cup (16 tbs), divided|
|Water||1 1⁄4 Cup (20 tbs)|
|Eggs||2 , separated|
|Lemon juice||1 Tablespoon|
|Grated fresh carrots||1 Cup (16 tbs) (From 3 Young Medium Sized Ones)|
Bake and cool pie shell ahead.
Prepare lemon pie filling by directions on package, using 1/2 cup of the sugar, the water, and 2 egg yolks.
Add lemon juice and 1/4 cup sugar to carrots; stir into lemon filling and spread in pie shell.
Beat egg whites until foamy, then gradually beat in remaining 1/4 cup sugar, beating continually until meringue stands in somewhat stiff peaks but is still glossy.
Spread lightly over pie.
Bake at 350°F 10 to 15 minutes, until delicately browned.
Cool 2 to 4 hours before cutting.