Lemon Meringue Tartlettes

The heat wave of July brings with it many changes to every-day cooking. Lighter and easier recipes are better for the cook and for those hungry appetites. Instead of heating up the oven (and house) making roasted meals or desserts, I’ll just buy ready made foods once in a while to take a break. I have a few dessert recipes that are delicious, impressive and for the most part, home-made with just a few quick alterations. The Lemon Meringue Tartlettes passed the taste test of my Dad, it was his favorite pie. I used this recipe, it is a little easier, but still homemade.


  • 1 box of My T Fine* Lemon Pudding and Pie Filling
  • 1 graham cracker crust ( recipe below )
  • 2 eggwhites and 2 tblsp sugar



  • 8 graham crackers
  • 4 tbsp butter flavored shortening

Blend ingredients in a food processor until it is crumbly. Gently press into a pie pan or tart pan. Bake for 5-8 in a 350 degree oven until toasted. Let cool.


Make the Lemon Pie filling according to the package directions. Fill the graham cracker crust(s). Whip the room-temp. eggwhites until soft peaks form. Slowly begin adding the sugar while whipping until the sugar all dissolves and very stiff peaks form. I have found that it isn’t necessary to add cream of tartar. Brown the meringue in a 350 degree oven for 1-2 minutes, watching closely so it doesn’t burn.

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