Lemon Meringue Pie (the quick and easy way)

Lemon Meringue Pie | afoodieaffair.com

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.

Durkee Lemon Pie Filling | afoodieaffair.com

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.

Lemon Meringue Pie | afoodieaffair.com

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!

Lemon Meringue Pie | afoodieaffair.com

Lemon Meringue Pie (the quick and easy way)
 
Prep time
Cook time
Total time
 
An ol' fashioned favorite! This mile high pie is sure to please.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 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
Instructions
  1. Make one recipe single pie crust and bake as directed.
  2. Preheat oven (if not already on from the pie crust) to 400 degrees F.
  3. Filling:
  4. 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.
  5. Cook over medium heat, stirring constantly, until filling boils. Boil 2 minutes. Cool slightly.
  6. Meringue:
  7. 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.
  8. Reheat filling for a minute, and spread in to pie crust.
  9. Spread meringue over hot pie filling, carefully sealing meringue to edge of pie.
  10. Bake 5-7 minutes or until meringue is golden.
  11. Cool on wire rack. Store in refrigerator, covered.
Notes
This recipe is for a deep dish pie. If making a regular pie, just half the ingredients.

If you don't like the meringue as high, just eliminate 2 egg whites and ¼ tsp cream of tarter from recipe.

 

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