Lemon Ginger Souffl’ Pie

Name: Lemon Ginger Souffl’ Pie
Cuisine: United States
Ingredients: ¼ tsp. ginger; ¼ tsp. salt; 2½ c. water; 2 eggs, separated; 1 (3⅝ oz.) pkg. lemon pie filling; ¾ c. sugar; Baked 8" pie shell

Preparation info

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Brand-new taste experience—lemon and ginger flavors blend in filling

Ingredients

Baked 8" pie shell
1 (3⅝ oz.) pkg. lemon pie filling

Americas
United States
Pie
Vegetarian

Method

Prepare pie filling as directed on package, using ½ c. sugar, water and egg yolks. Remove 1 c. of the hot filling, stir ginger into it and allow to cool 10 minutes.
Cool remaining filling 5 minutes, stirring several times. Pour into pie shell.
Add salt to egg whites; beat until frothy. Add remaining ¼ c. sugar gradually, beating until stiff peaks form.<