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

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Lemon Meringue Pie (the quick and easy way)

  • Author: A Foodie Affair
  • Yield: 8 1x


An ol’ fashioned favorite! This mile high pie is sure to please.


  • 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
  • 41/2 c. water
  • 3/4 tsp cream of tarter
  • 1/2 c. sugar


  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 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.
  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.


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


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  • Reply
    kate Berger
    September 29, 2017 at 7:18 pm

    I need to order this pie filling, please.

    • Reply
      October 24, 2017 at 6:12 pm

      Kate, I am looking for some for you. I don’t see it listed with my regular supplier. Will let you know.

  • Reply
    kate Berger
    September 29, 2017 at 7:19 pm

    I need to get a bunch of this pie filling, lemon, please.

    • Reply
      October 24, 2017 at 6:12 pm

      Kate, I am looking for some for you. I don’t see it listed with my regular supplier. Will let you know.

  • Reply
    March 3, 2018 at 2:32 pm

    I would like to purchase this pie filling also but it really hard to find…. any help would be appreciated thank you.

    • Reply
      March 29, 2018 at 4:14 pm

      Hi, 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.


  • Reply
    October 30, 2019 at 3:38 pm

    My Grandoma used to use this pie filling and I started also. Please let me know if someone finds it. thanks

  • Leave a Reply

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