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Lemon Meringue Dessert

Total Time

Prep: 35 min. + chilling Bake: 15 min. + cooling


2 desserts (12-15 servings each)

This dessert is a great way to serve lemon meringue pie without rolling out enough pie crusts to feed a crowd. The crust presses into the pan.—Joyce Ashe, Gloversville, New York


  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter, cubed
  • 1/2 cup finely chopped walnuts
  • 4 packages (2.9 ounces each) cook-and-serve lemon pudding mix
  • 2-1/2 cups sugar, divided
  • 9 cups water, divided
  • 8 eggs, separated
  • 1/2 teaspoon cream of tartar


  1. In a bowl, combine flour and sugar. With a pastry blender, cut in butter until crumbly. Stir in walnuts. Press into two greased 13-in. x 9-in. baking dishes. Bake at 350° for 17-20 minutes.
  2. Meanwhile, in a large kettle or Dutch oven, combine pudding mixes, 2 cups sugar, 1 cup water and egg yolks. Stir in remaining water until smooth. Whisk over medium heat until mixture comes to a full boil. Set aside and keep warm.
  3. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peak form and sugar is dissolved. Spread hot pudding over crust. Evenly spread meringue over filling, sealing edges to pan.
  4. Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on wire racks for 1 hour. Refrigerate. Cut with a moistened knife.

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