Lemon Meringue Pie

As some of you may know, I chose to give up dessert for the Lenten season. Dessert is my downfall. I have a sweet tooth that is hopelessly addicted. Breaking the habit of eating that “finisher” at the end of a meal is very hard. Or, breaking the habit of going to the cafeteria for a HUGE lunch time cookie, may be even harder.

So how have I done thus far? Well, so-so. I have certainly had my cheat days, which are allowed on Sundays. But I may have snuck in a few other cheat days. For instance, when I go to the fish fry on Friday and dessert is included in the meal, how could I pass that by? And when I went to a free dinner with a vendor and dessert was provided at the end of the meal. It was just staring at me, so I had to eat it! With all of this being said, most days I have resisted, and although I will be far from perfect with sticking to giving up desserts during the lent season, I have practiced some self-resistance.

Below is the dessert from the free vendor’s dinner. The desserts were a mini lemon meringue tart and a chocolate cake with chocolate mousse. I will provide you with an easy lemon meringue pie recipe.


  • 1 graham cracker crust
  • 1 package lemon pudding mix
  • milk to make the pudding (look on package for the amount)
  • 1 8 oz container cool-whip


  1. Make pudding according to directions. Pour into graham cracker crust and allow to set in refrigerator.
  2. Once pudding is set, spread cool whip over top of the pie.



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