1 (16 ounce) package Key Lime Pudding
2 tablespoons all-purpose flour
1 teaspoon lemon zest
1 tablespoon white sugar
1 teaspoon vanilla extract
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla extract
1 egg, beaten
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon salt
Melt Key Lime Pudding: Bring a large pot of salted water to a boil. Stir into Pudding with 1/3 cup water; cook, stirring occasionally, until pudding thickens, about 15 minutes.
In a blender, beat egg, 1 tablespoon milk, and 1 teaspoon vanilla until wet; (See Menu). Stir into pudding; return to pot of boiling water. Reduce heat, and simmer, stirring occasionally, until cream (see Special Equipment).
Pour half of cream into Pudding Meringue swirls. Add remaining 1 tablespoon cream, and half of lemon zest. Mix thoroughly.
Pour remaining 1 tablespoon lemon zest into Meringue. Add lemon peel and remaining 2 tablespoons lemon zest to Meringue. Mix thoroughly. Garnish with remaining Key Lime Pudding.
Press pudding mixture into piping dish. Pour egg mixture into remaining pepo dish. Pipe or spoon 1/4 of lemon pie filling into piping dish. Press ensuing pie filling into pudding, using stiff spatula to control contents.