Dr. Oetker Shirriff Pie Filling & Dessert Mix Lemon 164 g

Dr. Oetker Shirriff

STOVE TOP DIRECTIONS: Follow carefully FOR PIE: Bake pie crust first. (Try our Shirriff Pie Crust Mix) Preheat oven to 425℉ (220℃). MERINGUE: (Use electric mixer) 1. Separate 2 fresh eggs; put egg yolks aside into a saucepan and egg whites into mixing bowl. 2. Beat egg whites on medium until soft peaks form (30 sec). 3. Gradually beat in ¼ cup (60 mL) sugar. 4. Beat on high until stiff peaks form (2 min). FILLING: In a saucepan with 2 lightly beaten egg yolks: 1. Add ⅓ cup (83 mL) cold water, stir, then add pouch contents and whisk until smooth. 2. Add in 2 cups (500 mL) hot water and mix well. 3. Cook over MEDIUM-HIGH heat, stirring continuously (approx. 5 min). When bubbles first break the surface, continue to boil and stir for 30 sec. Remove from stove top, and stir in 1 tbsp (15 mL) butter. 4. Cool 5 min, stirring twice. Product will continue to thicken as it cools. FOR LEMON MERINGUE PIE: 1. Pour into baked, cooled 9" (23 cm) pie shell. Top pie with meringue to the edges while filling is still hot. 2. Bake for 5-7 min at 425℉ or until golden. Cool on counter for 3 hours before serving. Keep unused portions in the fridge. MICROWAVE DIRECTIONS: Follow carefully 1. In an 8-cup (2 L) microwaveable bowl, mix 2 lightly beaten fresh egg yolks and ⅓ cup (83 mL) cold water, then add pouch contents and whisk until smooth. Add 2 cups (500 mL) boiling water and stir. 2. Cook uncovered on HIGH (100%) for 2 min or until mixture is starting to boil and thicken, stirring twice. Stir in 1 tbsp (15 mL) butter. CAUTION: PRODUCT WILL BE HOT. 3. Proceed to Meringue and Lemon Pie directions.

per 2 tbsp (20 g)

Calories 80	% Daily Value
Fat
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 19 g
Fibre
Sugars 13 g	13 %
SugarAlcohols
Protein
Cholesterol
Sodium 70 mg	3 %
Potassium
Calcium
Iron

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