Jello Lemon Meringue Pie Recipe made of a zesty Jello-based lemon filling, a buttery crust and a fluffy meringue topping. This easy-to-make dessert serves 8 and takes about 1 hour to prepare offering a tangy and refreshing treat for all occasions.
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💛 Why You’ll Love This Jello Lemon Meringue Pie Recipe:
- Quick and Easy: This recipe uses Jello for a fuss-free lemon filling, perfect for beginners and seasoned bakers alike.
- Classic Dessert Flavor: Combines a tangy, citrusy filling with a sweet, fluffy meringue, offering a balanced taste.
- Perfect for Any Occasion: Whether it’s a holiday, party, or casual gathering, this pie is always a hit.
- Elegant Presentation: The golden meringue peaks and vibrant lemon filling create a stunning dessert.
- Light and Refreshing: The zesty lemon flavor and airy meringue make it a refreshing treat.
❓ What Is Jello Lemon Meringue Pie Recipe?
Jello Lemon Meringue Pie Recipe is a simplified version of the classic dessert, made with lemon-flavored Jello for a tangy filling, a buttery crust, and a sweet meringue topping. It’s quick to make and perfect for any occasion.
🍋 Jello Lemon Meringue Pie Ingredients
- 1 pre-baked pie crust (store-bought or homemade)
- 1 package (3 oz) lemon-flavored Jello gelatin
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large eggs, separated (whites for meringue)
- 1 tablespoon butter
- 1 teaspoon lemon zest
- 1/4 teaspoon cream of tartar
🍮 How To Make Jello Lemon Meringue Pie
- In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually add water and cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Remove from heat and stir in the Jello powder until fully dissolved. Beat the egg yolks in a small bowl and temper them by slowly adding a few spoonfuls of the hot mixture.
- Gradually add the tempered yolks back into the saucepan. Cook for another 2 minutes, stirring continuously.
- Remove from heat and stir in butter and lemon zest until smooth. Pour the filling into the pre-baked pie crust and set aside.
- In a clean bowl, beat the egg whites and cream of tartar with a hand mixer on high speed until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue evenly over the pie filling, ensuring it touches the crust edges to seal. Use a spatula to create decorative peaks.
- Preheat the oven to 350°F (175°C) and bake the pie for 12–15 minutes or until the meringue is golden brown. Cool completely before serving.
💭 Recipe Tips:
- Use a Pre-Baked Crust: A pre-baked pie crust saves time and ensures the crust stays crisp under the filling.
- Seal the Meringue: Ensure the meringue touches the crust edges to prevent it from shrinking or separating during baking.
- Temper the Egg Yolks: Gradually temper the egg yolks with hot filling to prevent them from curdling.
- Fresh Lemon Zest: Fresh lemon zest enhances the tartness and adds a natural citrus flavor to the Jello Lemon Meringue Pie.
- Avoid Over-Beating Meringue: Beat the egg whites until stiff peaks form but avoid over-beating, which can make the meringue grainy.
- Cool Completely: Let the pie cool fully before slicing to allow the filling to set properly.
🥮 What To Serve With Jello Lemon Meringue Pie?
Serve Jello Lemon Meringue Pie with a Lemon Bars, Lemon Tart, or Lemon Brownies Air Fryer to complement its tangy and sweet flavors.
🎚 How To Store Leftovers Jello Lemon Meringue Pie?
- Refrigeration: Store leftovers jello lemon meringue pie in the refrigerator, covered loosely with plastic wrap or foil for up to 3 days.
- Avoid Freezing: Freezing leftovers jello lemon meringue pie is not recommended as the meringue may lose its texture and the filling may separate when thawed.
FAQ’S
Can I use a store-bought crust for Jello Lemon Meringue Pie?
Yes, a store-bought crust works perfectly for Jello Lemon Meringue Pie. It saves time and ensures a crisp, flaky base for the tangy lemon filling and meringue topping.
What type of Jello should I use for Jello Lemon Meringue Pie?
Use lemon-flavored Jello for the classic tangy taste in Jello Lemon Meringue Pie. You can also experiment with other citrus flavors like lime or orange for a unique twist.
Why did my Jello Lemon Meringue Pie filling not set properly?
If the filling did not set, it could be due to insufficient chilling time or incorrect gelatin preparation. Ensure you dissolve the Jello completely in the hot liquid and refrigerate the pie for at least 4–6 hours.
How do I prevent the meringue on Jello Lemon Meringue Pie from shrinking?
To prevent meringue shrinkage, spread it so it touches the crust all around. This seals the filling and helps the meringue maintain its shape as it bakes.
Why is my meringue on Jello Lemon Meringue Pie weeping?
Meringue weeping happens when moisture forms between the filling and meringue. Spread the meringue on warm filling to create a seal and reduce weeping.
How do I make Jello Lemon Meringue Pie in advance?
Prepare Jello Lemon Meringue Pie up to a day ahead and store it in the refrigerator. Add any garnishes, like lemon zest or whipped cream, just before serving.
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Jello Lemon Meringue Pie Nutrition Facts
Serving Size: 1 Glass
- Calories: 283
- Protein: 4g
- Carbohydrates: 35g
- Fat: 13g
- Fiber: 0g
- Sodium: 120mg
Jello Lemon Meringue Pie Recipe
Description
Jello Lemon Meringue Pie Recipe made of a zesty Jello-based lemon filling, a buttery crust and a fluffy meringue topping. This easy-to-make dessert serves 8 and takes about 1 hour to prepare offering a tangy and refreshing treat for all occasions.
Ingredients
Instructions
- In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually add water and cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Remove from heat and stir in the Jello powder until fully dissolved. Beat the egg yolks in a small bowl and temper them by slowly adding a few spoonfuls of the hot mixture.
- Gradually add the tempered yolks back into the saucepan. Cook for another 2 minutes, stirring continuously.
- Remove from heat and stir in butter and lemon zest until smooth. Pour the filling into the pre-baked pie crust and set aside.
- In a clean bowl, beat the egg whites and cream of tartar with a hand mixer on high speed until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue evenly over the pie filling, ensuring it touches the crust edges to seal. Use a spatula to create decorative peaks.
- Preheat the oven to 350°F (175°C) and bake the pie for 12–15 minutes or until the meringue is golden brown. Cool completely before serving.
Notes
- Use a Pre-Baked Crust: A pre-baked pie crust saves time and ensures the crust stays crisp under the filling.
Seal the Meringue: Ensure the meringue touches the crust edges to prevent it from shrinking or separating during baking.
Temper the Egg Yolks: Gradually temper the egg yolks with hot filling to prevent them from curdling.
Fresh Lemon Zest: Fresh lemon zest enhances the tartness and adds a natural citrus flavor to the Jello Lemon Meringue Pie.
Avoid Over-Beating Meringue: Beat the egg whites until stiff peaks form but avoid over-beating, which can make the meringue grainy.
Cool Completely: Let the pie cool fully before slicing to allow the filling to set properly.