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Family Recipes, Made Simple!

Print Recipe

Lemon Meringue Pie

Servings : Serves 4 to 6 people

Equipment needed : Pie dish 9”



1 Pie crust (Pillsbury ready made) 


2 Egg yolks

1/3 Cup cold water

1 tsp Lemon juice

1 Package lemon pie filling (Dr. Oetker Shirrif Brand)

2 Cups boiling water

1 tsp Unsalted butter

Meringue Topping

3 Egg whites

1/4 Cup white sugar



  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Remove the ready made Pillsbury pie crust from the packaging and unroll onto a pie dish.  
  3. Flute the edges of the pie crust if you choose, then with a fork prick the bottom of the pie crust to allow air to circulate through while baking.
  4. Bake in the oven for 8-10 mins until golden.  Remove from the oven when ready and allow to cool completely.


  1. In a pot on the stovetop add the two egg yolks (save the whites separately in another bowl), cold water, lemon juice and lemon pie filling mix (Dr. Oetker Shirrif).  Mix together with a spoon.
  2. Add the boiling water, then turn the stove plate onto medium heat, keep stirring until it comes to a boil and starts bubbling.  Allow to bubble for about 30 seconds.
  3. Add the unsalted butter and mix together until the butter melts. Turn off the heat of the stove plate and set the pot aside.

Meringue Topping:

  1. Adjust the oven heat  to 425 degrees Fahrenheit.
  2. Using the egg whites that  you saved separately, add one more egg white into the bowl.
  3. Beat the egg whites for about 30 seconds, then gradually add the sugar to the egg whites as you are beating until stiff peaks form.
  4. Pour the lemon filling into the cooled crust, spreading evenly to the sides, then spoon the meringue topping on top, covering all the filling.
  5. Bake in the oven for 5 minutes to toast the top of the pie.  
  6. Remove from the oven and let it cool completely for about 2 hours on the countertop.

Here's the video on how to do it!

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