Perfect Lemon Meringue Pie with Canned Filling

Finding time to make a fancy dessert from scratch can feel impossible when you’re juggling work, family, and everything else life throws your way. Between getting dinner on the table and helping with homework, who has hours to spend making lemon curd and perfecting meringue techniques?

That’s where this lemon meringue pie with canned filling comes to the rescue. It gives you all the creamy, tangy goodness of the classic dessert without the stress and time commitment, plus it’s simple enough that even beginner bakers can pull it off with confidence.

What Kind of Lemon Creme Filling Should I Use?

Any brand of canned lemon creme pie filling will work great for this recipe, so don’t stress too much about finding a specific one. You’ll typically find these in the baking aisle near the pudding mixes and pie crusts. Most grocery stores carry at least one or two brands, with popular options being Comstock or Thank You brand. The 21-ounce can is the standard size, so that’s what you’ll want to look for. If you can only find a slightly different size like 20 or 22 ounces, that’ll work just fine too – the difference won’t affect your pie.

Options for Substitutions

This simple lemon meringue pie allows for a few easy swaps if you need them:

• Pre-made pie crust: You can definitely make your own crust from scratch if you prefer, or use a graham cracker crust for a different flavor. Just make sure to pre-bake whatever crust you choose according to package directions.
• Canned lemon creme filling: While the canned filling makes this recipe super quick, you can substitute with homemade lemon curd or even lemon pudding if that’s what you have on hand. Just make sure it’s thick enough to hold its shape.
• Cream of tartar: If you don’t have cream of tartar, you can use 1 teaspoon of white vinegar or lemon juice instead. This helps stabilize the meringue so it doesn’t weep or collapse.
• Granulated sugar: You can use superfine sugar (also called caster sugar) for even smoother meringue, but regular granulated sugar works perfectly fine. Just make sure to beat it until completely dissolved.
• Egg whites: Make sure your egg whites are at room temperature for the best volume. If you only have whole eggs, you’ll need about 2 large eggs to get 4 egg whites – save the yolks for another recipe!

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon meringue pie is adding meringue to a hot filling, which can cause the meringue to weep or separate – always let your lemon filling cool completely before topping it. Make sure your bowl and beaters are completely clean and free of any grease when whipping egg whites, as even a tiny bit of fat can prevent them from reaching proper peaks. Don’t skip the cream of tartar, as this ingredient helps stabilize the meringue and prevents it from deflating or becoming grainy. To avoid a soggy bottom crust, pre-bake your pie shell for about 10 minutes before adding the filling, and serve the pie the same day you make it since meringue doesn’t hold well overnight.

What to Serve With Lemon Meringue Pie?

Lemon meringue pie is such a showstopper dessert that it really doesn’t need much company, but a dollop of fresh whipped cream on the side never hurts! Since this pie is pretty rich and sweet, I like to serve it with a hot cup of coffee or black tea to balance out all that creamy goodness. If you’re hosting a dinner party, this pie works great after a hearty meal like roast chicken or beef stew since the bright lemon flavor helps cleanse the palate. For a simple finishing touch, try adding a few fresh berries like raspberries or blueberries on the plate for a pop of color and a little extra tartness.

Storage Instructions

Refrigerate: This lemon meringue pie needs to live in the fridge since it has that fluffy meringue topping. Cover it loosely with plastic wrap or store it in a cake keeper, and it’ll stay good for about 2-3 days. The meringue might weep a little after the first day, but that’s totally normal.

Make Ahead: You can definitely prep parts of this pie ahead of time! Bake your crust and fill it with the lemon filling up to a day before serving. Just add the meringue and bake it on the day you plan to serve for the best results.

Serve: For the cleanest slices, use a sharp knife dipped in warm water and wiped clean between cuts. The pie tastes best when it’s been chilled for at least 3 hours, so the filling can set up properly and make slicing much easier.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	4-6 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 18-22 g
• Fat: 45-60 g
• Carbohydrates: 340-370 g

Ingredients

For the base and filling:

• 1 can lemon cream pie filling
• 1 pie crust (store-bought or homemade, I often use Pillsbury)

For the meringue topping:

• 4 egg whites (from large eggs)
• 1/2 tsp cream of tartar
• 1/3 cup white sugar (granulated)

Step 1: Bake and Cool the Pie Crust

• 1 store-bought or homemade pie crust

Preheat the oven to 375°F.

Place the store-bought or homemade pie crust into a pie pan, then bake it according to the package directions or your own recipe.

Once baked, remove from the oven and let the crust cool completely before proceeding to the next step.

Step 2: Fill the Pie Crust

• baked and cooled pie crust (from Step 1)
• 1 can (21 oz) lemon cream pie filling

Once the pie crust is completely cool, pour the lemon cream pie filling into the crust and spread it evenly.

Set the filled pie aside while you prepare the meringue.

Step 3: Make the Meringue

• 4 egg whites
• 1/2 tsp cream of tartar
• 1/3 cup white sugar

In a clean mixing bowl, beat the egg whites with the cream of tartar on medium-high speed until soft peaks form.

The peaks should curl over when the beaters are lifted.

Gradually add the white sugar while continuing to beat on medium-high, a little at a time, until the meringue forms stiff, glossy peaks that hold their shape.

I find adding the sugar slowly really helps stabilize the meringue for a beautiful finish.

Step 4: Top Pie with Meringue and Bake

• filled pie (from Step 2)
• meringue (from Step 3)

Spread the meringue over the prepared pie filling, making sure it touches the edges of the crust to help prevent shrinking during baking.

Place the pie in the oven and bake at 375°F for 10–15 minutes, or until the tops of the meringue are golden brown.

Step 5: Cool and Chill the Pie

Carefully remove the baked pie from the oven and place it on a wire rack to cool for 1–2 hours.

Once cooled to room temperature, refrigerate the pie for 4–5 hours until fully set before serving.

The chilling time lets the filling firm up for perfect slices.