The Jello Lemon Meringue Pie Recipe is a bright, sweet and tangy dessert that melts in your mouth.
It has a creamy lemon filling made with Jello, a flaky pie crust and fluffy meringue on top. This pie tastes like sunshine in every bite and looks beautiful on any table.
It’s light, refreshing, and easy to make — perfect for spring, summer or any time you crave something sweet and citrusy.
When I First Made Jello Lemon Meringue Pie Recipe
I first made this pie for a family dinner and it became an instant hit. The lemon flavor was so fresh, and the meringue was perfectly golden.
Everyone asked for seconds! Now, I make it often for holidays or potlucks because it’s easy yet impressive.
Recipe Card Info
- Recipe Name: Jello Lemon Meringue Pie Recipe
- Servings: 8
- Prep Time: 20 mins
- Cook Time: 15 mins
- Chill Time: 4 hours
- Total Time: 4 hrs 35 mins
- Course: Dessert
- Cuisine: American
- Calories: 320 kcal per serving
Equipment List
- 9-inch pie dish
- Saucepan
- Mixing bowls
- Whisk
- Hand mixer
- Oven
Ingredients You Need for Jello Lemon Meringue Pie Recipe
- 1 (9-inch) baked pie crust
- 1 box (3 oz) lemon Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1/4 cup lemon juice
- 1 tbsp lemon zest (optional)
- 1 cup sugar
- 3 tbsp cornstarch
- 1 cup water
- 3 egg yolks (for filling)
- 3 egg whites (for meringue)
- 1/4 tsp cream of tartar
- 6 tbsp sugar (for meringue)
Instructions
1. Prepare the Pie Crust
Bake your pie crust according to the package or recipe directions. Let it cool completely.
2. Make the Lemon Jello Filling
In a bowl, mix lemon Jello with 1 cup boiling water. Stir until dissolved. Add 1/2 cup cold water and lemon juice. Set aside to cool slightly.
3. Cook the Lemon Base
In a saucepan, mix sugar, cornstarch, and 1 cup water. Cook on medium heat until thickened. Slowly stir in the Jello mix.
4. Add Egg Yolks
Whisk egg yolks in a small bowl. Slowly add a bit of the hot lemon mix to temper them, then pour everything back into the pan. Stir until smooth and thick. Add lemon zest for extra flavor.
5. Pour the Filling
Pour the warm lemon mixture into the baked pie crust. Set aside while you make the meringue.
6. Make the Meringue
Beat egg whites and cream of tartar until foamy. Gradually add 6 tbsp sugar, one spoon at a time, until stiff peaks form.
7. Top the Pie
Spread meringue over the lemon filling, sealing the edges so it touches the crust. Make little swirls with a spoon for a pretty look.
8. Bake the Pie
Bake at 350°F (175°C) for 10–15 minutes or until the meringue is lightly golden.
9. Cool and Chill
Let the pie cool for 1 hour at room temperature, then chill for at least 3–4 hours before serving.
Recipe Tips
- Make sure the pie crust is fully baked and cooled before adding filling.
- Don’t skip sealing the meringue to the crust—it prevents shrinking.
- Chill the pie well before slicing for clean cuts.
- Use fresh lemon juice for the best flavor.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 5g |
| Fat | 11g |
| Carbohydrates | 48g |
| Fiber | 1g |
| Sugar | 36g |
| Sodium | 180mg |
Serving Suggestions
- Serve cold with a light dusting of lemon zest.
- Add whipped cream for extra sweetness.
- Pair with iced tea or coffee for a perfect finish.
- Garnish with lemon slices for a pretty look.
Storage Tips
Store leftover pie in the refrigerator, covered loosely with plastic wrap. It stays fresh for up to 3 days. Avoid freezing, as the meringue can weep when thawed.
FAQs about Jello Lemon Meringue Pie Recipe
1. Can I use sugar-free Jello?
Yes, it works fine, but the pie will be less sweet.
2. Can I use store-bought crust?
Absolutely. Pre-baked crusts save time and work perfectly.
3. How do I keep meringue from shrinking?
Seal it completely to the edges of the crust before baking.
4. What if I don’t have cream of tartar?
You can use a few drops of lemon juice instead.
5. Can I make it ahead of time?
Yes! Prepare it the day before and chill overnight.
Conclusion
The Jello Lemon Meringue Pie Recipe is a timeless dessert that brings joy with every bite. It’s creamy, tangy and topped with a soft golden meringue.
Whether you make it for a family dinner or a festive party, this pie will always impress. Try it once and it might just become your favorite lemon dessert!
Extra Superb Recipes
- Cracker Barrel Pecan Pie Recipe
- Ihop New York Cheesecake Pancakes Recipe
- Caramel Pecan Cheesecake Pie Recipe
- Caramel Pecan Cheesecake Pie Recipe
Jello Lemon Meringue Pie Recipe
Ingredients
- 1 9-inch baked pie crust
- 1 box 3 oz lemon Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1/4 cup lemon juice
- 1 tbsp lemon zest optional
- 1 cup sugar
- 3 tbsp cornstarch
- 1 cup water
- 3 egg yolks for filling
- 3 egg whites for meringue
- 1/4 tsp cream of tartar
- 6 tbsp sugar for meringue
Instructions
Prepare the Pie Crust
- Bake your pie crust according to the package or recipe directions. Let it cool completely.
Make the Lemon Jello Filling
- In a bowl, mix lemon Jello with 1 cup boiling water. Stir until dissolved. Add 1/2 cup cold water and lemon juice. Set aside to cool slightly.
Cook the Lemon Base
- In a saucepan, mix sugar, cornstarch, and 1 cup water. Cook on medium heat until thickened. Slowly stir in the Jello mix.
Add Egg Yolks
- Whisk egg yolks in a small bowl. Slowly add a bit of the hot lemon mix to temper them, then pour everything back into the pan. Stir until smooth and thick. Add lemon zest for extra flavor.
Pour the Filling
- Pour the warm lemon mixture into the baked pie crust. Set aside while you make the meringue.
Make the Meringue
- Beat egg whites and cream of tartar until foamy. Gradually add 6 tbsp sugar, one spoon at a time, until stiff peaks form.
Top the Pie
- Spread meringue over the lemon filling, sealing the edges so it touches the crust. Make little swirls with a spoon for a pretty look.
Bake the Pie
- Bake at 350°F (175°C) for 10–15 minutes or until the meringue is lightly golden.
Cool and Chill
- Let the pie cool for 1 hour at room temperature, then chill for at least 3–4 hours before serving.
Notes
- Make sure the pie crust is fully baked and cooled before adding filling.
- Don’t skip sealing the meringue to the crust—it prevents shrinking.
- Chill the pie well before slicing for clean cuts.
- Use fresh lemon juice for the best flavor.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
