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Carrot Lemon Pie

Western.Chefs's picture
Ingredients
  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)
Directions

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.
Cool.
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Carrot
Cook Time: 
15 Minutes

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