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Lemon Meringue Pie

My favorite pie of all time!!
Prep Time 2 hrs
Cook Time 30 mins
Course Dessert
Servings 8 people


Pie Crust

  • ½ cup butter
  • cups flour
  • ½ tsp salt
  • 5 Tbs milk

Lemon Pudding Filling

  • 1 box Jello Lemon Flavored Cook and Serve Pudding and Pie Filling
  • ¾ cup sugar
  • 3 egg yolks
  • 3 cups water

Meringue Topping

  • 3 egg whites
  • cup sugar



  • Mix flour and salt together in a medium mixing bowl
  • Cut the softened butter into pieces and cut into flour mixture using a fork or pastry cutter
  • Stir in milk with fork and then knead dough together with hands to make a ball
  • Refrigerate for 1/2 -1 hour
  • Put flour on countertop and roll out dough to the size of your pie dish
  • Place carefully in pie dish and prep sides as desired - I just use my finger and thumb to add a slight wave to my sides
  • Prick dough in many places with a fork - especially sides and corners
  • Bake in a 450° oven for about 10 minutes or until golden brown
  • Let cool for about 30 minutes

Lemon Filling

  • Mix pudding mix, sugar, egg yolks and ½ cup of water in a medium saucepan
  • Add in remaining 2½ cups of water
  • Bring to a boil on medium heat stirring constantly
  • Turn stove off and set aside to cool for 5 minutes as you make the topping

Meringue topping

  • Beat 3 egg whites with electric mixer until foamy
  • Gradually beat in ⅓ cup sugar until stiff peaks form

Put together pie:

  • Pour lemon filling into baked pie shell
  • Starting with the edges of the pie - drop meringue topping on top of lemon filling by the spoonful
  • Make sure the meringue is going right up to the pie crust and is sealed to the edges of the crust
  • Using the spoon - drop the rest of the meringue topping onto the filling and spread to connect all the drops
  • Use the spoon to pull up the peaks

Bake in a 350° oven for 15 to 20 minutes until lightly browned

  • Cool completely at room temperature.
  • Refrigerate any leftovers