Thursday, January 30, 2020

Lemon Meringue Pie

Lemon Meringue Pie

On New Year's Day, I baked a Lemon Meringue Pie for my father-in-law. Every time we visit our family in California, I make this for him. This is the recipe his Mom made him and it is his favorite dessert. I used Marie Callender's Pastry Pie Shell as it bakes up really well and is a time saver. I do not use a lot of the meringue on top of the lemon filling as my father-in-law just likes a little bit. The lemon filling is the real star in this recipe. If you want more meringue just double the recipe.

Lemon Meringue Pie

Pie Crust

1 Marie Callender's Pastry Pie Shell

Heat oven to 400°F.

Thaw the frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Bake for 12-15 minutes; until browned.

Let the pie shell cool completely before filling; about 30-40 minutes.

Lemon Meringue Pie

Lemon Meringue Pie

Lemon Pie Filling

1 Jello Brand Cook & Serve Lemon Pudding Mix

3/4 cup Sugar

3 Egg Yolks, beaten (Reserve the Egg Whites for the Meringue)

3 cups Water

Dad's slice

It is so yummy. This pie was gone quick.

In a medium size saucepan on low heat, combine with a spatula the Lemon Pudding Mix, sugar, 1/2 cup water and egg yolks.

Stir in remaining 2 1/2 cups water.

Increase heat to medium.

Bring to a full boil stirring constantly. It will thicken quickly so keep an eye on it.

Cool for 5 minutes, then stir and after 5 minutes, stir once more.

Pour the lemon filling into the pastry pie shell.

Marie Callender's Pie Shell ready to bake

Lemon Jello Cook and Serve


3 Egg Whites

1/3 cup Sugar

1/4 teaspoon Cream of Tartar

Heat oven to 350°F.

Using a stand or handheld mixer, beat the egg whites on high speed until foamy.

Gradually beat in sugar until stiff peaks form.

Making the lemon filling

Lemon filling cooking
Lemon filling is cooked

Add the cream of tartar and mix for 15-20 seconds.

Immediately spread the meringue over filling.

Bake for 10-15 minutes until meringue has browned on top.

Cool at room temperature and place in the fridge to set for 4-5 hours.

To make Pie Crust from scratch, I recommend Ina Garten's recipe:


-Sophia/Two Frys

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