Jello Lemon Meringue Pie Recipe
The Jello Lemon Meringue Pie Recipe is a bright, sweet and tangy dessert that melts in your mouth.
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.