This easy lemon meringue pie comes together in no time with a pre-made crust, lemon pie filling, and fluffy, golden meringue. It’s a show-stopping dessert perfect for any occasion.
Holly’s Recipe Highlights
- Flavor: Sweet-tart lemon filling with toasted, marshmallowy meringue.
- Why Make It: You get the classic lemon meringue look and flavor without the work.
- Recommended Tools: You’ll need a few simple tools like a 9-inch glass pie dish for the classic shape, a crust shield to prevent over-browning, a hand mixer for whipping the meringue, and an egg separator for clean whites.
- Time-Saver: Use a pre-made pie crust and canned lemon pie filling for fastest assembly.
- Serving Suggestions: Serve chilled with fresh berries and a cup of coffee or hot tea for a simple, classic dessert plate.
3 Easy Layers
- Crust: A pre-made crust is the quickest win. Bake until lightly golden to keep it crisp under the filling.
- Pie Filling: Use it straight from the can for true shortcut vibes, or use boxed “cook and serve” filling if that’s your preference.
- Meringue: Use clean, room-temperature egg whites with no yolk so they whip up fast and hold their shape. Add cream of tartar to stabilize, then slowly beat in sugar until the meringue is glossy and smooth.
Variations: Add ½ teaspoon vanilla to the meringue for a softer, marshmallow-like texture, swap in a graham crust for a sweeter base, or stir some fresh lemon zest into the filling for extra punch.
How to Make Lemon Meringue Pie with Pie Filling
- Bake the pie crust and let it cool.
- Add the lemon pie filling (full recipe below).
- Prep the merginue topping and spread over the pie filling.
- Bake the pie and let it cool completely, then refrigerate it before serving.
Holly’s Pie Tips
- Meringue Prep: Use a clean, dry, grease-free bowl for meringue.
- Egg Whites Tip: If a bit of yolk falls into your whites, start over. Even a small amount can prevent stiff peaks.
- Spreading Meringue: Spread meringue so it touches the crust edge to help prevent shrinking and sliding.
- Baking: Bake just until golden. Overbaking makes the meringue dry and can cause beads.
- Slicing: For sharper slices, chill the pie fully, then cut with a clean knife, wiping between cuts.
- Make-Ahead: Bake crust and prep filling earlier, then whip and bake meringue closer to serving for the prettiest top.
Chill, Slice, Store
Keep leftovers loosely covered and refrigerate for up to 2 days. It does not freeze well. If you must freeze, freeze the baked crust and filling only, then thaw in the fridge and add fresh meringue before serving.
Lemon Desserts Worth Trying
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Lemon Meringue Pie with Pie Filling
Equipment
Ingredients
- 1 pre-made pie crust or homemade
- 1 (21 ounce) can lemon creme filling
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅓ cup granulated sugar
Instructions
- Preheat the oven to 375°F.
- Bake pie crust according to package directions. Cool completely.
- Pour the lemon pie filling into the pie crust and set aside.
- Beat egg whites and cream of tartar on medium-high until soft peaks form (ends of peaks will curl when the beaters are lifted out)
- Continue mixing on medium-high adding in sugar a little bit at a time until stiff and glossy peaks form.
- Spread meringue over the filling making sure it touches the edges of the crust.
- Bake for 10 to 15 minutes until tops of meringue are golden brown.
- Cool on a wire rack for 1 to 2 hours, then refrigerate for 4 to 5 hours.
Notes
- Use a store bought, pre made pie crust, or use this homemade recipe.
- Blind bake the crust using the directions on the box or use these simple instructions.
- Use a canned lemon pie filling, or make the filling from a boxed pie filling version.
- Keep leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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You mention vanilla extract in your article about meringue,but it’s not in your recipe,so do you use it?,..and if so,how much,and when do you add it?
Hi Stephanie, you can add 1/2 teaspoon vanilla extract when mixing in the sugar to the meringue topping. Enjoy!