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I’ve never been much of a sweets person (except when I was pregnant with Liam – I couldn’t get enough sugar then).  But, I have always loved my Grandmother’s Lemon Meringue Pie.  She made it for me every year for my birthday growing up and as we head into the warmer months, I thought it was the perfect recipe to share with our egg share members.

The recipe makes two pies.  If you’re feeling adventurous and have the time, you can make your own pie crust.  Even my grandmother says she rarely does that anymore.  And if Grandma says it’s okay, I’m definitely saving myself that time (and you should, too!)

The mix for the lemon filling DOES matter.  

One year, Grandma came down here from Baltimore for my birthday and I asked her if she would make me the pies.  We searched all over Lexington and Columbia for My T Fine pudding & pie filling and couldn’t find it anywhere.  I haven’t looked locally in about a year, but you can find it online on Amazon and Walmart for delivery.  Don’t substitute Jello or another brand.  It’s not going to taste as it should!



  • Pre-made pie crusts (2) – don’t use the crumb crusts.  Follow instructions for pre-bake on box.
  • 2 packages My T Fine Lemon Pudding & Pie Filling
  • 1 1/2 cup sugar (separated)
  • 4 1/2 cup water (separated)
  • 4 eggs (yolks and whites separated)
  • 1/2 tsp cream of tartar 


  • Beat together 4 egg yolks and 4 cups of water
  • In a sauce pan, combine My T Fine, 1 cup of sugar and 1/2 cup of water.  Add egg yolk mixture and stir
  • Cook on medium heat, stirring constantly until mixture comes to a full boil.  Once boiling, cook for 5 minutes and stir.
  • Pour filling into baked pie crusts
  • In another bowl, beat 4 egg whites and 1/2 tsp cream of tartar until foamy
  • GRADUALLY, beat in 1/2 cup of sugar until soft peaks form.  You have to be patient with this process.
  • Spread meringue over hot pie filling, sealing well into crust
  • Bake 350 degrees for 10 to 12 minutes until meringue is light brown
  • Cool pies at room temperature, then refrigerate for 4 hours before serving


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