Last weekend, I was in the mood for Lemon Meringue Pie. I don't make it from scratch and I have tried versions of this pie from groceries/bakeries, all claiming to have the BEST lemon meringue pie. Unfortunately, after 20 years, I still have to say that the (Dr. Oetker) Sherriff's Lemon Meringue Pie filling that comes in a box, yes, in a box, is still the best! It offers the perfect balance of tart to sweetness in the lemon curd. It is simple and of course, delicious. Its no-fail recipe combined with a frozen pie crust is always a success.
To make two 9" pies or three 7" pies, prebake frozen pie crusts as per instructions or if you are making crusts from scratch.
Follow the directions on the box to make enough lemon curd for two pies and pour into baked pie crusts.
Whip 2 egg whites with 1/4 cup sugar for each pie. For a higher pile of meringue, use an additional 2 egg whites, and 1/4 cup of sugar. Make sure there are no traces of yolk in your egg whites or they will not fluff up!
Spread evenly over top of lemon filling to the edges of the lemon filling to the crust. Try to make peaks by pushing spatula or a fork in and pulling it out straight upwards, as the peaks will brown first and make it more appealing.
Return pies with meringue spread over lemon curd to the oven to brown for about 10-12 minutes and wait patiently...
We often can't wait for the pies to chill and will gobble at least one while it's still runny -who cares! warm or chilled, it's still mmm mmm good! But if they do get the chance to chill through, it'll be the best lemon meringue pies you will ever have!