Jello Lemon Meringue Pie Recipe
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This Jello lemon meringue pie recipe combines a bright lemon gelatin filling with fluffy golden meringue for a refreshing citrus dessert that is easy to prepare and perfect for spring or summer gatherings.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Total time
- 3 hours 25 minutes
- Yield
- 8 slices
Ingredients
1 pre-baked 9-inch pie crust 1 package lemon Jell-O gelatin 1 cup boiling water 1/2 cup cold water 3 egg yolks 1/3 cup granulated sugar 1 tablespoon cornstarch 1 tablespoon butter 1 tablespoon fresh lemon juice 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup granulated sugar for meringue 1/2 teaspoon vanilla extractInstructions
- Prepare Gelatin: Dissolve lemon Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water and set aside.
- Cook Custard Base: In a saucepan whisk egg yolks, sugar, and cornstarch. Cook over medium heat while stirring until slightly thickened.
- Combine Filling: Remove from heat and whisk in gelatin mixture, butter, and lemon juice until smooth.
- Fill Crust: Pour lemon filling into the pre-baked pie crust and spread evenly.
- Whip Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff glossy peaks appear. Mix in vanilla extract.
- Top Pie: Spread meringue over the filling making sure it touches the crust edges to seal.
- Bake: Bake at 350°F (175°C) for 8–10 minutes until the meringue becomes lightly golden.
- Chill: Cool the pie and refrigerate at least 3 hours before slicing and serving.
Notes
Seal meringue to the crust edges to prevent shrinking. Use room temperature egg whites for better volume. Chill the pie completely for clean slices. Add lemon zest for extra citrus flavor if desired.Nutrition
- Calories
- 320
- Fat
- 12g
- Saturated fat
- 5g
- Sugar
- 32g
- Sodium
- 180mg
- Protein
- 5g
- Carbohydrates
- 45g
- Fiber
- 1g