Jello Lemon Meringue Pie Recipe

Combining the classic meringue pie with Jello’s wobbly fun, this recipe blends tradition and creativity. It’s the perfect dessert to add a dash of whimsy to your dinner parties or to make your weekend baking more exciting. Not to mention, it’s a hit with both the kids and adults alike.

This recipe will have all the familiar steps of preparing a Lemon Meringue Pie, with the intriguing step of incorporating Jello, which is super fun! I’m here to guide you every step of the way to ensure you get a perfectly tangy, sweet, firm, yet wobbly Jello Lemon Meringue Pie.

How to Make Jello Lemon Meringue Pie Recipe

A Jello Lemon Meringue Pie is a dessert made with a Jello filling and topped with whipped cream, meringue, and lemon slices. The Jello filling is usually flavored with lemon juice, but some recipes call for lime juice instead. The meringue topping can be made with egg whites or marshmallow fluff.

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Lemon Filling:

1 box (3 oz) lemon-flavored gelatin (Jello)
1 cup boiling water
½ cup cold water
1 tablespoon grated lemon zest
½ cup fresh lemon juice
1 can (14 oz) sweetened condensed milk

For the Meringue:

3 egg whites
¼ teaspoon cream of tartar
6 tablespoons granulated sugar
½ teaspoon vanilla extract

Instructions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
Bake the crust in the oven for about 10 minutes or until golden brown. Remove from the oven and let it cool while you prepare the filling.

2. Make the Lemon Filling:

In a medium bowl, dissolve the lemon-flavored gelatin in the boiling water, stirring until completely dissolved.
Stir in the cold water, grated lemon zest, and fresh lemon juice until well combined.
Gradually whisk in the sweetened condensed milk until the mixture is smooth and creamy.
Pour the lemon filling into the prepared crust. Place the pie in the refrigerator to chill and set for at least 3 hours or until the filling is firm.

3. Prepare the Meringue Topping:

In a clean and dry mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.
Beat the egg whites and slowly add one tablespoon of granulated sugar at a time.
Keep beating until the meringue becomes shiny and holds firm peaks.
Beat in the vanilla extract until well combined.

4. Top the Pie:

Preheat your oven’s broiler.
Spread the meringue evenly over the chilled lemon filling, making sure to seal the edges to prevent shrinking.
Place the pie under the broiler for just a few minutes until the meringue is lightly golden. Keep a close eye on it to prevent over-browning.

5. Chill and Serve:

Once the meringue is golden, remove the pie from the oven and allow it to cool at room temperature.
After cooling, refrigerate the pie for an additional 1-2 hours to allow the meringue to set.
Slice and serve the Jello Lemon Meringue Pie chilled. Enjoy!

Tips:

Use fresh lemon juice and zest for the best lemon flavor.
When making the meringue, ensure that your mixing bowl and beaters are completely clean and free from any grease to achieve the best meringue texture.
You can use a kitchen torch to lightly brown the meringue instead of using the broiler if you prefer more control over the browning process.
If you have any leftover jello lemon meringue pie, store it in the refrigerator to maintain its freshness.

What to serve with?

Whipped Cream: A dollop of freshly whipped cream adds a creamy and airy texture that pairs wonderfully with the tangy lemon flavor and sweet meringue. You can either serve the jello lemon meringue pie with a generous swirl of whipped cream on top or on the side.
Fresh Berries: A side of fresh berries such as raspberries, blueberries, or strawberries adds color and natural sweetness to balance the jello lemon meringue pie’s flavors. The tartness of the berries can provide a delightful contrast to the pie’s sweetness.
Citrus Garnish: Thin slices of lemon or twists of lemon zest can be used as a decorative garnish. The zesty aroma of the citrus complements the lemon filling and adds a visually appealing touch.
Mint Leaves: A sprig of fresh mint leaves can provide a refreshing herbal note to the dessert. It enhances the presentation and offers a pleasant contrast to the rich flavors of the pie.
Vanilla Ice Cream: Serving a scoop of high-quality vanilla ice cream alongside the pie can provide a creamy and cool contrast to the pie’s warmth. The combination of warm jello lemon meringue pie and ice cream can be quite delightful.
Fruit Coulis: A drizzle of fruit coulis made from berries, mangoes, or other fruits can add intense fruit flavor to each bite. This sauce can be drizzled over the pie or plated as a decorative element.
Lemon Sorbet: Consider serving a small scoop of lemon sorbet alongside the pie for an extra citrus kick. The tangy sorbet can amplify the lemon flavor and provide a palate-cleansing effect.
Coffee or Tea: To balance the sweetness of the pie, a cup of coffee or tea can be a suitable beverage pairing. These drinks’ slightly bitter or earthy notes can complement the dessert’s flavors.
Liqueurs or Spirits: If you’re serving the pie to adults, consider offering small glasses of limoncello or another lemon-flavored liqueur. These spirits can enhance the citrus profile and provide a sophisticated touch.
Candied Lemon Peel: Homemade or store-bought candied lemon peel can be served on the side as a sweet and chewy accompaniment that adds a different texture to the dessert.

FAQ

How does gelatinization work in lemon meringue pie?

Gelatinization is the process of breaking down starch molecules into simpler molecules. In lemon meringue pie, gelatinization occurs when the flour and water in the pie dough are heated up, causing the starch molecules in the flour to swell up and break apart. The result is a dough that’s easier to roll and bake into your pie crust.

Why does my lemon meringue pie get watery?

If you’re making a lemon meringue pie, one of the most common problems is getting the filling to get watery.
This can be caused by cooking your filling too long or not adding enough cornstarch.
To fix this problem, let your filling cool down as slowly as possible before pouring it into your pie crust. Also, add enough cornstarch to prevent the filling from getting watery.

How do you keep the crust from getting soggy in a lemon meringue pie?

The key to keeping the crust from getting soggy in a lemon meringue pie is to bake it separately from the filling and then place it on top of the filling once it’s cooled.
To do this:
Pre-bake the crust (before adding any filling) until lightly golden brown.
Let it cool while you prepare the filling.
Once it’s cooled, add your filling and bake until just set.
Let the pie cool completely before adding whipped cream and meringue on top.

Why did my lemon meringue pie not set?

The main reason your lemon meringue pie didn’t set is because it’s not cooked enough.
Baked pies should be thoroughly cooked in order to set, so if you’re trying to make a lemon meringue pie, it’s essential to make sure that your filling has baked through entirely before adding the meringue topping.
As well as being necessary for set-up, baking a pie thoroughly will also prevent the filling from becoming watery or runny.

Can you put meringue on instant pudding pie?

Yes! You can absolutely put meringue on instant pudding pie.
You can also add whipped cream, ice cream, or anything else you want to make it even more delicious.

Final Thoughts

Meringue pies are light, airy and delicate. They are not only a delicious end to a meal; they can also double as a low-fat dessert. One of the easiest meringue pies you can make is the jello lemon meringue pie recipe.