Lemon Meringue Pie


  • 2 9" pie crusts
  • 2 large pkg. lemon pudding and pie, (not instant)
  • 4 tablespoons butter
  • 1 tablespoon lemon juice


  • Follow pie filling directions on package except make filling in a double boiler. Cook the filling stirring constantly until very hot, almost boiling, looking almost clear and cook just slightly beyond. At this point, add 4 tablespoons of butter and 1 tablespoon of lemon juice. Let cool slightly, about 5 minutes.
  • While filling is cooling, make meringue. Beat egg whites left from eggs used in filling mix and beat until stiff adding sugar to taste a little at a time. Immediately fill shells with lemon filling and top with meringue being careful to pull meringue over to the crust, so as to attach it. Place in 425 F oven and cook until golden brown, but watch carefully as it can burn easily.


  • NOTES:
  • Serving Ideas : This seems to be better when made two pies at a time!NOTES : Well, here we are with Eileen's famous Lemon Meringue Pie. This is her most frequently requested item to bring to any function. Now, one wouldn't think that a pie from a mix would be anything special and we could certainly duplicate such an effort without much trouble. But, not so.
  • My lemon pies never taste like this and sometimes they have a way of "bouncing" to the table. But Eileen's special technique of cooking it in a double-boiler gently cooks it to the perfect consistency. Then her addition of a little butter and lemon make it the best....so, I have hornswaggled her once again for our pleasure. Now, you too, can dazzle your friends and people you wish to impress with your culinary skills with this wonderful pie!
  • SOURCE: Eileen Munson