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Ez Lemon Meringue Pie



  • 1 9 " baked pie crust. Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.


  • 1 package lemon pie filling
  • Add 2 teaspoons finely grated lemon zest almost two lemons


  • 4 large fresh egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar


  • Mix package of lemon pie filling according to package directions. Add the grated lemon zest.

Make the meringue:

  • Remove eggs from the refrigerator and separate, as they will separate best cold.
  • Allow egg whites to reach room temperature to allow them to whip to their fullest.
  • Preheat oven to 350 degrees.
  • Pour eggs whites into a spotlessly-clean bowl.
  • Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
  • Slowly add the sugar to the egg whites.
  • Pour filling into prebaked crust.
  • Spread meringue on top of filling.
  • Place about 4 inches under the heat and bake for about 10 minutes, until golden.