Meant to share this recipe last week but life happened. However, since it’s almost spring (Saturday), today might be a better day to share this.
This recipe is from the first cookbook I ever bought as an adult out on my own.
I can remember wowing some friends with it at my little apartment because I could make meringue. Fancy! While it’s not a hard recipe, I’d probably put it maybe a tiny step above absolute beginner.
This recipe hails from my falling apart, missing the cover cookbook titled The Absolute Beginner’s Cookbook, Volume 2.
Later, I acquired the first book. Doing things out of order, my style.
Both are still in print and available on Amazon (where I linked them). I’ve had these books so long I bought them before Amazon was even a thing! Worth noting, I used the second volume book a lot more often than the first though my crunchy coleslaw recipe hails from the first book.
On to the recipe so you can wow friends with your “fancy” meringue.
Almost Lemon Pie
Two parts to this recipe.
The Base:
1 cup flour
2 Tablespoons brown sugar
1/2 cup butter (one stick)
Combine flour, sugar, and butter in small bowl of mixer. When crumbly, pack in bottom of 8×8 baking pan. Bake at 350 degrees for 18-20 minutes or until it starts to turn golden. Remove from oven and cool.
My note:
I don’t get my mixer dirty for this. I combine with a fork/pastry blender. Works better if butter is chilled and cut into small pieces.
The Filling:
This is the wrong mix! 
At some point, I guess I’ll be making instant lemon pudding. Make sure to get cook and serve pudding and pie filling. And of course, you could always just make your own. However, I prefer the ease of a mix.
1 package Jell-O lemon pie filling
2 eggs
Prepare pie filling according to directions. Save egg whites for meringue. Pour filling over top of cooked and cooled base. Make meringue, according to directions on pie filling package, and spread over top of pie filling. Bake as directed.
Serves 6. Best eaten day it is baked. Can also reduce liquid called for in pie filling instructions by 1/4 cup and add 1/4 cup fresh lemon juice if you want the filling very tart.
My notes:
My base wasn’t super cooled and it didn’t make a difference. I also didn’t see meringue instructions on the cooked pudding and pie filling box. Maybe they used to print meringue directions on the box? I just used my standard meringue recipe: whip egg whites until stiff, add 1/4 teaspoon cream of tartar plus 6 tablespoons sugar (add gradually). Bake at 350 degrees for 10-12 minutes or until browned.)
It’s not the prettiest dessert (or at least this time it didn’t turn out very pretty). However, almost all of us enjoyed it. And yes, I forgot to get a picture of a single slice of the dessert.
Ironically, G, who usually loves all things lemon, didn’t care for this. Said he didn’t like how it was sort of a pudding and then sort of a pie. However, J and my husband both really enjoyed it. If I’d bet on which family members would be fans, I’d have lost! I also liked the dessert though I also think you can’t really beat a true slice of lemon meringue pie.
Final Notes:
The recipe also states this dessert is best eaten the day it is baked. However, with only 3 of us eating it, we did eat it on more than just the first day. And actually, thought it was fine and even a bit better once it chilled overnight though the meringue suffered a bit for it. If I’d been thinking, I’d have added an extra egg white for the meringue. Usually, I do.
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Are you excited that it’s almost spring? I know I am!