Pudding & Pie Filling, Lemon

Nutritional Info

Nutrition Facts

6 servings per container
Serving Size: 13 g

 dry mix0.167 filling for 8 inch pie
     Calories from Fat015

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)2%
     Saturated Fat0 g (0%)3%
     Trans Fat0 g 
Cholesterol0 mg (0%)23%
Sodium120 mg (5%)5%
Total Carbohydrate12 g (4%)9%
     Dietary Fiber0 g (0%)0%
     Sugars5 g 
Protein0 g 

Vitamin A0%2%
Vitamin C0%0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

2.75 oz.

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Pudding & Pie Filling, Lemon
Product Details

One 8 or 9-inch pie. Natural flavor. For product information and great recipes visit our website at


Cornstarch, Sugar, Food Starch Modified, Citric Acid (for Tartness), Salt, Contains Less than 2% of the Following: Natural Flavor, Partially Hydrogenated Soybean and Cottonseed Oil, Yellow 5.


Pie Directions: (Meringue Topping Directions on side panel) 1. Mix contents of package with 1/2 cup sugar and 1/4 cup water. Stir in 2 egg yolks and 2 cups of water. 2. Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil. Cool 5 minutes, stirring twice. 3. Pour into 8 or 9-inch cooled baked pastry crust (not recommended for crumb crusts). Top with meringue if desired. Makes 1 (8 or 9-inch) pie. Directions for Pudding: Prepare filling following pie directions. Pour into individual heatproof dishes. Top with meringue if desired and bake as directed (see side panel). Cool slightly and refrigerate at least 2 hours. Please include the product manufacturing code in consumer correspondence. Microwave Directions: (Filling only) 1. Mix filling ingredients following Pie Directions. 2. Cook on high power 3 minutes. Stir. Cook 3 to 5 minutes (Low wattage microwave ovens may require more time) more or until mixture comes to a full bubbling boil, stirring every 2 minutes. 3. Stir well, pour into 8 or 9-inch cooled baked pastry crust (not recommended for crumb crust). Prepare meringue, top pie, bake and chill as directed on side panel. Meringue Topping: 1. Beat 2 egg whites and 1/4 teaspoon cream of tartar until foamy. Gradually beat in 1/4 cup sugar, beating until soft peaks form. 2. Spread meringue over hot pie filling, seal well to crust. 3. Bake at 350 degrees F for 10 to 12 minutes or until light brown. Cool to room temperature. Refrigerate 3 to 4 hours.


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