For some reason a lot of bakers are afraid to attempt to make meringue. It can be whipped together with a few common ingredients, and the results are amazing. If your grandmother used to spoil you with this tasty treat, imagine how your family and friends will marvel when you bring out a perfect lemon meringue pie.
To keep this recipe quick & easy, we’ll be using lemon pudding mix. Be sure to buy the pudding mix that needs to be cooked, not the instant one. The filling requires only three ingredients – the pudding mix, sugar, and water. The meringue is just as easy to prepare.
Don’t be intimidated by the thought of making meringue. Meringue is a sweet, airy mixture made by whipping egg whites with sugar until stiff peaks form. It’s the key ingredient in lemon meringue pie and can be soft or crisp depending on how it’s prepared. Be sure to not over bake the pie. You’ll know it’s done when the meringue starts to turn light brown.
Lemon meringue pie made with instant pie filling and a refrigerated crust delivers that bright, zesty flavor with almost no effort. The instant filling mixes up smooth and glossy, giving you a vibrant lemon layer that sets beautifully without the long stovetop cooking traditional recipes require. Its flavor is both sweet and sharply citrusy, the kind of brightness that wakes up your palate and makes the whole pie feel refreshing. When it bakes into a flaky, golden crust, the contrast between the cool lemon filling and the warm, buttery pastry creates that classic lemon‑pie comfort with a fraction of the work.
The meringue topping adds the drama and texture that make this pie feel special. Whipped into soft, glossy peaks, it bakes into a billowy, lightly toasted cloud that sits proudly on top of the lemon layer. The sweetness of the meringue balances the tart filling, and its airy texture keeps the pie from feeling heavy. Together, the instant filling, the premade crust, and the freshly whipped meringue create a dessert that tastes homemade, looks impressive, and comes together quickly—perfect for holidays, potlucks, or any day you want something bright and uplifting.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch deep dish pie plate
- Wire cooling rack
- Wire whisk
- Medium pot or saucepan
- Measuring cup
- Pie weights
- Large bowl
- Electric hand mixer
Key Ingredients
- Jell-O lemon cook & serve pudding mix
- Water
- Granulated sugar for filling and meringue
- Refrigerated pie crust
- Egg yolks
- Egg whites
Quick & Easy Lemon Meringue Pie Recipe
Utensils & Equipment
- 1 medium pot or saucepan
- 1 wire whisk
- 1 measuring cup
- pie weights
- 1 wire cooling rack
- 1 large bowl
- electric hand mixer
- 1 9-inch deep dish pie plate
Ingredients List
- 1 Jello lemon cook & serve pudding mix
- 2 cups water
- 1/2 cup granulated sugar for filling
- 1/3 cup granulated sugar for meringue
- 1 Pillsbury pie crust
- 2 egg yolks
- 3 egg whites
Instructions
Bake The Crust
- Place the crust in the pie plate and cut at least one slit in the center.
- If using a refrigerated store bought crust, bake at 425℉ for 15 minutes. Use pie weights if you have them. Otherwise the crust will be full of bubbles.
- Place crust in refrigerator for at least 15 minutes or allow to cool at room temperature for one hour.
Preheat The Oven
- After removing the crust from the oven, reduce the oven temp to 350℉.
Prepare The Lemon Filling
- In saucepot add the water then stir in the pudding mix, sugar, and egg yolks.
- Stir continuously until the mixture comes to a full boil.
- Remove from heat and allow to cool for 5 minutes.
- After 5 minutes, pour the filling into the baked pie crust.
Make The Meringue
- In large mixing bowl beat the egg whites with electric mixer until foamy.
- Gradually beat in 1/3 cup of granulated sugar until still peaks form.
- Spread the meringue over the filling.
Bake
- Bake at 350℉ for 10 – 15 minutes. This is to brown the meringue. Start checking the color of the meringue after 10 minutes.
Cool It
- Place on wire cooling rack and allow to cool for at least 4 hours.
- Pie can be refrigerated after cooling at room temperature for 4 hours.
Super easy to make!