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
I need to order this pie filling, please.
Kate, I am looking for some for you. I don’t see it listed with my regular supplier. Will let you know.
I need to get a bunch of this pie filling, lemon, please.
Kate, I am looking for some for you. I don’t see it listed with my regular supplier. Will let you know.
I would like to purchase this pie filling also but it really hard to find…. any help would be appreciated thank you.
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.
Thanks,
My Grandoma used to use this pie filling and I started also. Please let me know if someone finds it. thanks
Sadly I think it is discontinued. Put that in the same category as my favorite Knorr Beef Noodles and Brigham’s Hot Fudge!
Hi 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/