Saturday, September 3, 2022

Lemon Meringue Pie

 Lemon Meringue Pie

I baked two Lemon Meringue Pies for my father-in-law when we visited this summer. He is a fan more of the lemon filling than the meringue, so I did not pile high the meringue in this recipe. The lemon is tangy and tart and silky smooth, and the meringue are like clouds of heaven in your mouth. The crispy crust with the yumminess of lemon and fluffiness of meringue makes this one of the best tasting pies ever. This is the reason I made two pies. I use a premade pie shell but if you have more time make the pie crust from scratch. Happy pie eating.

Pie Crust Ingredients

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 cool completely before filling; about 30-40 minutes.

Lemon Pie Filling Ingredients

1 Jello Brand Cook & Serve Lemon Pudding Mix

3/4 cup Sugar

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

3 cups Water


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

Stir in the remaining 2 1/2 cups of water. Increase heat to medium.

Bring to a full boil stirring constantly. It will thicken quickly.

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

Pour the lemon filling into the pastry pie shell and set aside while you make the meringue.

Meringue Ingredients

3 Egg Whites

1/3 cup Sugar

1/4 teaspoon Cream of Tartar


Heat oven to 400°F.

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

Gradually beat in the sugar until stiff peaks form.

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

Immediately spread the meringue over the filling in the amount you desire.

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

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

Serve and enjoy!

-Sophia/Two Frys

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