Holidays are great. But it’s hard to make everything you want to make.
This Easter, I opted to make Lemon Meringue Pie, but had very little time to do it. So, I used my trusty recipe from the Lemon Pie Filling box. I try to make the lemon filling from scratch usually. But it takes quite a bit more time than I had this year, so I took the lazy way out and make it from a box. I did make my favorite pie crust and the meringue, though.
I will tell you, the pie came out fabulous! I only had a sliver, as I’m trying not to eat that kind of stuff, but couldn’t resist it.
For me, this is the “go-to” pie for the spring and summer. I made mine deep dish, so I doubled the box recipe. The pie came out super high (just like you’d get in a diner), and delicious!
- 2 pkgs Lemon Pie Filling (make sure its not lemon pudding; I used Durkee)
- 6 Tbsp sugar
- 4 eggs (yolks and whites separated)
- 2 egg whites
- 4-1/2 c. water
- ¾ tsp cream of tarter
- ½ c. sugar
- Make one recipe single pie crust and bake as directed.
- Preheat oven (if not already on from the pie crust) to 400 degrees F.
- Combine 2 filling mixes and 6 Tbsp sugar in large saucepan. Separate 4 large eggs. Save whites for meringue. Lightly beat yolks with 4-1/2 cups water; add to filling mix, stirring until smooth.
- Cook over medium heat, stirring constantly, until filling boils. Boil 2 minutes. Cool slightly.
- Beat 6 large egg whites with ¾ tsp cream of tarter with whisk attachment of electric mixer, until soft peaks form. Gradually add ½ cup sugar, beating at high speed until sugar is dissolved and stiff, glossy peaks form.
- Reheat filling for a minute, and spread in to pie crust.
- Spread meringue over hot pie filling, carefully sealing meringue to edge of pie.
- Bake 5-7 minutes or until meringue is golden.
- Cool on wire rack. Store in refrigerator, covered.
If you don't like the meringue as high, just eliminate 2 egg whites and ¼ tsp cream of tarter from recipe.