Lemon Meringue Pie with Pie Filling
A classic lemon meringue pie with pie filling shortcut made with a baked crust, canned lemon creme filling, and fluffy toasted meringue.
Servings: 8 servings
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
Calories: 261kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 301mg | Potassium: 49mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1IU | Calcium: 6mg | Iron: 1mg