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!
Lemon Meringue Pie (the quick and easy way)
- Yield: 8 1x
Description
An ol’ fashioned favorite! This mile high pie is sure to please.
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
- 3/4 tsp cream of tarter
- 1/2 c. sugar
Instructions
- Make one recipe single pie crust and bake as directed.
- Preheat oven (if not already on from the pie crust) to 400 degrees F.
- Filling:
- 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.
- Meringue:
- Beat 6 large egg whites with 3/4 tsp cream of tarter with whisk attachment of electric mixer, until soft peaks form. Gradually add 1/2 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.
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 1/4 tsp cream of tarter from recipe.
POST UPDATE: Sadly I have been informed that the Durkee Lemon Pie Filling has been discontinued.
- Category: Dessert
9 Comments
kate Berger
September 29, 2017 at 7:18 pmI need to order this pie filling, please.
Sandie
October 24, 2017 at 6:12 pmKate, I am looking for some for you. I don’t see it listed with my regular supplier. Will let you know.
kate Berger
September 29, 2017 at 7:19 pmI need to get a bunch of this pie filling, lemon, please.
Sandie
October 24, 2017 at 6:12 pmKate, I am looking for some for you. I don’t see it listed with my regular supplier. Will let you know.
Sandy
March 3, 2018 at 2:32 pmI would like to purchase this pie filling also but it really hard to find…. any help would be appreciated thank you.
Sandie
March 29, 2018 at 4:14 pmHi, Unfortunately we don’t sell this item. I just purchased at my local grocery store. Perhaps you could try online to see if someone carries it there.
Thanks,
Brenda
October 30, 2019 at 3:38 pmMy Grandoma used to use this pie filling and I started also. Please let me know if someone finds it. thanks
Sandie
November 3, 2019 at 8:45 amSadly I think it is discontinued. Put that in the same category as my favorite Knorr Beef Noodles and Brigham’s Hot Fudge!
Sandie
June 24, 2020 at 5:55 pmHi Brenda,
Just wanted you to know we started carrying Lemon Curd Powder in our store which is very similar to that boxed lemon pie filling you mentioned. I haven’t tried in a pie yet but will real soon. Take care.
http://shopafoodieaffair.com/lemon-curd-powder-8-oz-lemon-filling-easy-to-make-lemon-filling/