Ingredients
Scale
- 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