Okay, so I’ve been craving lemon meringue pie lately, the kind with that super tart, creamy filling and a fluffy, cloud-like meringue on top. I found some recipes online, but a lot of them seemed kinda complicated, you know? Then I stumbled upon this idea of using instant pudding mix, and I was like, “Hold up, that’s genius!” So, I decided to give it a whirl.
Getting Started
First things first, I grabbed a pre-made graham cracker crust. Listen, I’m all for making things from scratch, but sometimes you just want pie, and you want it now. No shame in taking a shortcut!
Next up, the filling. I picked up a box of instant lemon pudding mix – the small one, I think it was 3.4 ounces. Make sure it is instant, cook and serve will not work!Then I whisked that together with 1 1/2 cups of cold milk. I used whole milk because, why not? We’re making pie here, people!
Whipping It Up
I poured the milk/pudding mixture into a bowl and started whisking. Man, my arm got a workout! But after a couple of minutes, it started to thicken up nicely. You want it to be pretty thick, like, it should hold its shape when you lift the whisk out.
Adding Some Zing
Now, for the lemon part. I juiced two fresh lemons. I love that fresh, bright lemon flavor, so I didn’t skimp. I added the juice to the pudding mixture and whisked it in. Oh, and I also zested one of the lemons and threw that in too. Gotta get that zest in there for extra lemony goodness!
Assembling the Pie
Once the filling was all nice and lemony, I poured it into the graham cracker crust. I smoothed it out with a spatula, making sure it was all even and pretty.
Meringue Time
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar
Okay, meringue time! I separated three eggs, making sure to only get the whites in a clean bowl. No yolk allowed! Then I added a pinch of cream of tartar. I have no idea what it does, honestly, but all the recipes say to use it, so I did. I whisked it with an electric mixer.
I beat the egg whites until they got all foamy and started to form soft peaks. Then, I gradually added in about 1/3 cup of sugar, beating all the while. You want to keep beating it until the meringue is glossy and forms stiff peaks. Like, when you lift the beaters out, the peaks should stand straight up and not droop over.
The Final Touches
I spooned the meringue over the lemon filling, making sure to spread it all the way to the edges of the crust. You want to seal in that filling! Then, I used the back of a spoon to create little swirls and peaks all over the meringue. It’s all about making it look fancy, you know?
Finally, I popped the pie into a preheated oven at 350°F (175°C) for about 12-15 minutes. You just want the meringue to be lightly browned on top. I let it in the oven for about 13 minutes.
And Finally, I took it from the oven and it’s done!
And there you have it! A super easy, super delicious lemon meringue pie, thanks to the magic of instant pudding. It’s the perfect balance of tart and sweet, creamy and fluffy. Trust me, you gotta try this!
