Look in the pudding dept of your supermarket, a brown box with yellow LEM on it. LEM lemon pie filling. As I recall, just add water and cook until thick.

Thanks, but this one's gotta be homemade, no boxes. For me, that would be great, but for her, I want to do the real thing.

This is the one I made, many times. Haven't made it in years, though!

I always put mine in homemade graham cracker crumb crust.

Tried and true lemon meringue pie

1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust ***I always put mine in homemade graham cracker crumb crust

Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
Directions
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

America's test kitchen liked the taste and preferred using the bottled Real Lemon Juice to make their curd. I used to squeeze the lemons myself but have used the bottled juice now for a few years. No one in my family or friends notices the difference. My Mom used the Shriff lemon pie filling and added extra lemon juice for tartness and her pies were always a big hit.

Anne

Cherry, I use the bottled lemon juice, too. I make mine with the cooked lemon pudding, add 3 tablespoons of RealLemon juice and bake it in the prebaked crust - everyone loves it!

I make one of the pie crusts for the blender and have never had a failure. I coat the bottom of the crust with whipped egg white before I put in the filling, so it doesn't get soggy.

I don't put meringue on mine because I never mastered the art of making it!

I used bottled juice in my lemon meringue pie, I posted. And lemon zest.

My favorite one calls for 1/2 a cup of lemon juice, and it is the best, but darned if I know where that recipe is now. I think I loaned my daughter the cookbook. There is one in the Betty Crocker cookbook that calls for 1/3 cup lemon juice, but I say the more lemon the better, although I have made that one many times...before I found the other one.

I don't use bottled juice, and I do make meringue but I have made it and topped it with real sweetened whipped cream once and made it more like an ice box pie. That was good too. Plain old lemon meringue pie is my favorite.

Ann Landers Lemon Meringue Pie

Filling
1 1/2 cups sugar..or use 1 1/4 if you want to cut it down some.
6 tbs. cornstarch
1/4 tsp. salt
1/2 cup fresh lemon juice
1/2 cup cold water
3 egg yolks, well beaten
2 tbs. butter
1 1/2 cups boiling water
1 tsp. grated fresh lemon peel
In saucepan combine sugar, cornstarch and salt, blend in lemon juice, then cold water and egg yolks until very smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly. Boil 2-3 minutes. Stir in lemon peel. Partially cool while preparing meringue.

3 egg whites
1/4 tsp. cream of tartar, 6 tbs. sugar. In small bowl beat whites until frothy, add cream of tartar and beat at high speed until soft peaks form. Add sugar gradually and beat until stiff, but not dry. Bake at 350 degrees for 12 to 15 minutes.
I have made this and it is good.

Thank you so much.

I've been making lemon meringue pie for probably 55 years now. No homemade lemon pie is ever better than a LEM one.

You cook the pudding as directed on the box (the box calls for adding sugar and water). Lem alone is delicious, but if you want to go a step or 2 further: If you want, you can add the yolks of the eggs you'll be using for the meringue--as the pudding starts to thicken, whisk some of the hot pudding into the yolks to temper, then whisk the yolks into the pudding and cook another 4-5 minutes.
And I'd recommend adding the juice and grated rind of 1 lemon, and a couple of tablespoons of butter at the end of the cooking time, stirring it in as it melts. Lem is a different product than other boxed puddings. It's excellant, no one will ever know you didn't make the pie completely from scratch. I wouldn't make a lemon meringue pie without it.

My Mom always used the recipe on the box of lemon pudding. As I recall, you separate 2 eggs, put the yolks in the pudding and use the whites for the meringue filling. Lemon meringue pie was one of my Dad's favorite desserts, as well as tapioca pudding with canned peaches.

Ok, maybe I'll try the LEM, too, sometime. I like the idea of not having just the straight lemon out of the box texture and instead "doctoring".

Hey, Suzie, I'm having my best friend over as well, but Saturday evening. What are you fixing for dinner? I'm thinking about a pot roast, and I might even do the lemon meringue pie.

I wonder if the rest of the pie directions are on the LEM box. Honestly, I've never seen such a thing in my stores and wonder if I'll find it.

Susan

I like the looks of Ann Landers recipe. I'd make that one.

Yes, that's the one I'm making for tomorrow night.

Here is the recipe that I have been using for the last
30 years or so.
Best Ever Lemon Meringue Pie
9 inch baked pie shell
1 1/2 C sugar
1 1/2 C water
1/2 t salt
1/2 C corn starch mixed with 1/3 C water
4 egg yolks-slightly beaten
1/2 C lemon juice
3 T butter
1 t lemon zest

Meringue
4 egg whites
1/4 t salt
1/2 C sugar
Combine sugar, and 1&1/2 cups water and salt in saucepan. Heat to boiling.
Mix corn starch and 1/3 C water to make a smooth paste. Add to boiling mixture gradually, stirring constantly.
Cook until thick and clear. Remove from heat. Combine egg yolks and lemon juice, stir into thickened mixture. Return to heat and cook, stirring constantly until mixture bubbles again. Remove from heat. Stir in butter and lemon zest. Cover and cool until lukewarm.

For meringue, add salt to egg whites beat until frothy. Gradually add 1/2 C sugar, beating until glossy peaks are formed. Stir 3 rounded tablespoons of meringue into lukewarm filling. Pour filling into cooled pie shell. Pile remaining meringue on top and spread lightly over filling. Spread evenly to edge of crust.
BAke in slow oven, 325 degrees, about 15 minutes or until lightly browned. Cool on rack at least 1 hour before cutting.

our recipe at work calls for 1 3/4 cup water, 1/4 cup corn starch, 1 cup sugar and a dash of salt. Mix in a bowl and microwave for 6 or 8 minutes 2 minutes at a time. We used to have to do it for 8 minutes but now sometimes it takes only 5 minuteswith our new microwave. Watch it closely because mine has boiled over in a 2 quart pyrex glass measuring bowl. After it is thick add 4 egg yolks and 1/3 cup oflemon juice we use REALEMON. and use the egg whites to make the meringue. Pour the filling into a baked pie shell.

I need to make a lemon pie.....I have a huge lemon tree we just had trimmed and I froze about four cups of lemon juice.
Plus, there are still a lot of lemons on the tree.
I used to have a recipe for the lemon filling made in a blender.....and adding hot liquid at the end. It was so easy and so tasty but I lost the recipe.
Let us know how your pie turns out, please.

OMG I am sitting here drooling over these recipes. Lemon anything is my favorite. I am thinking I have to make a lemon meringue pie.My mother loved to bake, and she would always make lemom meringue just for me.. miss that terribly..

june

(((June)))
I make lemon meringue pie just for my daughter Annie.

my brother uses the one on the back of the cornstarch box and he really likes it.

Ok - I made the Ann Landers recipe. It was fabulous and both my friend and I loved it. Thank you to everyone who posted. I am going to tray all of the others, too, because ... hey ... I just discoverd that I love lemon meringue pie, too!

suzieque, so glad both you and your friend were happy with the pie! Now I'm getting really hungry for a lemon pie! I love having a lemon or butterscotch pie(made from scratch)that is still lukewarm. YUM!

Here is Ann Landers' Lemon Meringue Pie recipe:

Ann Landers' Best Ever Lemon Pie And Meringue

CDKitchen http://www.cdkitchen.com
Serves/Makes: 8 : Difficulty Level: 3 : Ready In: 1-2 hrs

Ingredients:

1 baked 9-inch pie shell
1 1/4 cup granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter

***Never-Fail Meringue***

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch of salt

Directions:
Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste.

Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Never-Fail Meringue

Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold.

With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.

Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.

This recipe is from CDKitchen http://www.cdkitchen.com

Joann, can we get the Ann Landers version placed in the online cookbook? Thanks!