Hamdi Saidani Instant Pudding Lemon Meringue Pie Recipe made of a graham cracker crust, instant lemon pudding and fluffy meringue it serves 8 and takes about 30 minutes to prepare. This no-bake dessert is perfect for when you need a quick, delicious, and refreshing treat with minimal effort.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Instant Pudding Lemon Meringue Pie Recipe:
- Quick & Easy: Uses instant pudding for fast preparation.
- No Baking Required: Perfect for a hassle-free dessert.
- Refreshing Lemon Flavor: A sweet and tangy balance.
- Fluffy Meringue Topping: Light and airy texture.
- Great for Any Occasion: Ideal for gatherings and family meals.
❓ What Is Instant Pudding Lemon Meringue Pie Recipe?
Instant Pudding Lemon Meringue Pie is a simplified version of the classic lemon meringue pie. It features an easy-to-make graham cracker crust, instant lemon pudding filling, and a fluffy meringue topping.
🍋 Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
- 1 package (3.4 oz) instant lemon pudding mix
- 2 cups cold milk
- 1 tsp lemon zest (optional)
- 3 egg whites
- ¼ cup sugar
- ½ tsp cream of tartar
- ½ tsp vanilla extract
🥮 Instructions:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into a 9-inch pie pan, ensuring an even layer. Chill in the refrigerator while preparing the filling.
- In a large bowl, whisk instant lemon pudding mix and cold milk for about 2 minutes until thickened.
- Stir in lemon zest for added flavor (optional). Pour the pudding mixture into the chilled crust and spread evenly.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form.
- Fold in vanilla extract and spread the meringue over the lemon filling, sealing the edges.
- Use a kitchen torch to brown the meringue slightly. Alternatively, broil in the oven for 1-2 minutes, watching closely. Let the pie chill for 30 minutes before serving for the best texture.
💭 Recipe Tips:
- Blind Baking: Blind baking the crust (baking it before adding the filling) prevents it from becoming soggy. Use pie weights or dried beans to weigh down the crust during the initial baking.
- Docking: Pricking the bottom of the crust with a fork (docking) helps prevent it from puffing up unevenly during baking.
- Low and Slow: Cook the lemon curd over medium-low heat to prevent it from curdling. Be patient; it will thicken.
- Bake at Low Temperature: Baking the meringue at a lower temperature for a longer time helps prevent it from browning too quickly and allows it to set properly.
- Stiff Peaks: Beat the meringue until stiff, glossy peaks form. The meringue should hold its shape.
🍦 What To Serve With Instant Pudding Lemon Meringue Pie?
Instant Pudding Lemon Meringue Pie pairs well with Lemon Gelato, Italian Lemon Jam, or Lemon Curd Ripple Ice Cream. Serve it alongside a cup of coffee or Frozen Lemonade for a refreshing contrast to the sweet and tangy flavors.
🎚 How To Store Leftovers Instant Pudding Lemon Meringue Pie?
- Refrigeration: Store leftovers instant pudding lemon meringue pie in an airtight container in the refrigerator for up to 3 days.
- Freezing (Not Recommended): The meringue can become watery, so freezing is not ideal. If needed, freeze the crust and pudding separately, then make fresh meringue before serving.
🥵 How To Reheat Leftover Instant Pudding Lemon Meringue Pie?
Oven Method: Preheat the oven to 325°F (163°C) and warm leftovers instant pudding lemon meringue pie for up 5 minutes.
FAQ’S
How is Instant Pudding Lemon Meringue Pie different from traditional lemon meringue pie?
Instant Pudding Lemon Meringue Pie uses instant pudding mix instead of homemade lemon curd, making it much quicker and easier to prepare. The texture is creamier, and there is no need for extended cooking or thickening on the stove.
Can I make Instant Pudding Lemon Meringue Pie without baking?
Yes! Instant Pudding Lemon Meringue Pie is a no-bake dessert, except for browning the meringue. You can use a kitchen torch or place it under the broiler for 1-2 minutes.
What type of milk should I use for the pudding in Instant Pudding Lemon Meringue Pie?
Whole milk works best for Instant Pudding Lemon Meringue Pie because it creates a thicker, creamier filling. If using low-fat or dairy-free milk, the consistency may be thinner.
What type of crust is best for Instant Pudding Lemon Meringue Pie?
Graham cracker crust is the most common choice for Instant Pudding Lemon Meringue Pie, but you can also use pre-made pie crust, shortbread crust, or a vanilla wafer crust.
How do I make sure the meringue doesn’t separate from the filling in Instant Pudding Lemon Meringue Pie?
To prevent separation, spread the meringue onto warm filling so it sticks better. Also, ensure the meringue covers the entire surface, touching the crust edges, to create a sealed layer.
How do I prevent my meringue from becoming grainy in Instant Pudding Lemon Meringue Pie?
Grainy meringue in Instant Pudding Lemon Meringue Pie happens when sugar isn’t fully dissolved. Beat the egg whites while gradually adding sugar until it dissolves completely.
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Nutrition Facts
Serving Size: 1 Serving
- Calories: 285 kcal
- Carbohydrates: 42g
- Protein: 5g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 230mg
- Fiber: 1g
- Sugar: 30g
Instant Pudding Lemon Meringue Pie
Description
Instant Pudding Lemon Meringue Pie Recipe made of a graham cracker crust, instant lemon pudding and fluffy meringue it serves 8 and takes about 30 minutes to prepare. This no-bake dessert is perfect for when you need a quick, delicious, and refreshing treat with minimal effort.
Ingredients
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into a 9-inch pie pan, ensuring an even layer. Chill in the refrigerator while preparing the filling.
- In a large bowl, whisk instant lemon pudding mix and cold milk for about 2 minutes until thickened.
- Stir in lemon zest for added flavor (optional). Pour the pudding mixture into the chilled crust and spread evenly.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form.
- Fold in vanilla extract and spread the meringue over the lemon filling, sealing the edges.
- Use a kitchen torch to brown the meringue slightly. Alternatively, broil in the oven for 1-2 minutes, watching closely. Let the pie chill for 30 minutes before serving for the best texture.
Notes
- Blind Baking: Blind baking the crust (baking it before adding the filling) prevents it from becoming soggy. Use pie weights or dried beans to weigh down the crust during the initial baking.
Docking: Pricking the bottom of the crust with a fork (docking) helps prevent it from puffing up unevenly during baking.
Low and Slow: Cook the lemon curd over medium-low heat to prevent it from curdling. Be patient; it will thicken.
Bake at Low Temperature: Baking the meringue at a lower temperature for a longer time helps prevent it from browning too quickly and allows it to set properly.
Stiff Peaks: Beat the meringue until stiff, glossy peaks form. The meringue should hold its shape.
