- 4 egg whites*
- 1/2 lemon, juiced
- Pinch salt
- 1 cup sugar
For the Filling: Combine all the containers of pudding in bowl. Add green food coloring and stir. Spoon the green pudding into individual pie shells. Refrigerate.
For the Meringue: Beat egg whites, lemon juice, and dash of salt. Slowly add sugar while beating. Beat until medium to stiff peaks form.
Remove pies from refrigerator. Top individual pies with spoonful of meringue. Form peaks using a butter knife. Toast top of meringue with a brulee torch. Serve immediately.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.