Jello Lemon Meringue Pie is a classic dessert that has been enjoyed by generations of families across the world. In this blog, I will share with you a jello lemon meringue pie recipe that is extremely delicious. This delicious dessert is made with a graham cracker crust, tangy lemon Jello filling, and a fluffy meringue topping that is toasted to perfection. The combination of sweet, tart, and creamy flavors makes this dessert a perfect choice for any occasion, whether it’s a family dinner or a holiday gathering.
What sets Jello Lemon Meringue Pie apart from other pies is its unique texture. The Jello filling gives the pie a soft and silky texture that is different from the dense and chewy texture of other pies. This texture makes Jello Lemon Meringue Pie an ideal choice for those who want a light and refreshing dessert that isn’t too heavy. The meringue topping adds an additional layer of texture to the pie, creating a delicious and satisfying dessert that is sure to please everyone’s taste buds.
How To Make Jello Lemon Meringue Pie
Jello Lemon Meringue Pie is also a great dessert for those who are new to baking. The recipe is simple and straightforward, requiring only a few basic ingredients that can be easily found in any grocery store. The steps are easy to follow and don’t require any advanced baking skills or techniques. Even if you’ve never made a pie before, you can still create a delicious and impressive dessert that will leave your family and friends impressed. So whether you’re a seasoned baker or a newbie in the kitchen, Jello Lemon Meringue Pie is a dessert that anyone can make and enjoy.
FAQs:
Q: Can I use fresh lemon juice instead of Jello?
A: Yes, you can use fresh lemon juice instead of Jello. However, the texture of the pie will be different, and it may not set as firmly as when using Jello.
Q: Can I make Jello Lemon Meringue Pie ahead of time?
A: Yes, you can make Jello Lemon Meringue Pie ahead of time. However, it is best to add the meringue topping just before serving to prevent it from deflating.
Q: Can I use a pre-made crust for Jello Lemon Meringue Pie?
A: Yes, you can use a pre-made crust for Jello Lemon Meringue Pie. However, making a homemade crust will give the pie a more authentic flavor.
Ingredients To Make Jello Lemon Meringue Pie
Graham Cracker Crust
- graham cracker crumbs 1 ½ cups
- granulated sugar ¼ cup
- unsalted butter melted 6 tablespoons
Lemon Pudding
- 2 packages cook and serve lemon pudding mix
- whole milk 3 ½ cups
- fresh lemon juice 2 tablespoons
- fresh lemon zest 1 teaspoon
- pure vanilla extract, 2 teaspoons
Meringue
- 3 large egg whites
- granulated sugar ½ cup
- cream of tartar ¼ teaspoon
Step By Step Instructions To Make Jello Lemon Meringue Pie
Step1
To prepare the crust, spray the bottom and sides of a 9-inch pie pan lightly with nonstick baking spray. Using a paper towel, wipe away any excess grease.
Step2
Combine graham cracker crumbs, granulated sugar, and melted butter in a large bowl. Just mix until it resembles wet sand.
Step3
Fill your pie pan with the crust and press firmly into the bottom and sides – the tighter you pack the crust, the less crumbly it will be! Let the crust freeze for one hour.
Step4
during the graham cracker crust setting in the freezer, prepare the lemon pudding. In a large microwave-safe bowl, stir together pudding mix and whole milk. For 8 minutes, microwave the pudding, stirring every 2 minutes.
Step5
Typically, the pudding is thick and bubbling after 8 minutes – if it does not coat the back of a spoon, continue to cook it for two additional minutes.
Step6
Whisk in the lemon juice and lemon zest, as well as the vanilla extract. Put a piece of cling wrap directly on the pudding’s surface and place it in the fridge until you see the crust set.
Step7
After the crust and pudding are chilled, carefully pour the pudding into the crust and spread it out evenly. Put the pie back in the fridge for 3 hours to set.
Step8
Making the meringue is the last step before you serve the pie. Bring a small saucepan of water to a simmer over medium heat. Over the pot, place a heatproof bowl, ensuring that it does not touch the surface.
Step9
Pour the egg whites, sugar, and cream of tartar into the bowl. Stir constantly for 4 to 5 minutes, or until 165 degrees F is reached on an instant-read thermometer.
Step10
Place the egg white mixture in the bowl of a stand mixer fitted with the whisk attachment. For 3 to 4 minutes, beat on medium speed until stiff peaks form. Mix in the vanilla just until combined.
Step11
If desired, toast the meringue on top of the pie with a kitchen torch. Both plain and toasted, this meringue is delicious!
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Conclusions
Jello Lemon Meringue Pie is a classic dessert that is beloved by many and this recipe is an easy and delicious way to make it at home. The combination of the graham cracker crust, tangy lemon Jello filling, and fluffy meringue topping creates a dessert that is both sweet and tart with a unique texture. This recipe is great for both experienced bakers and those who are new to baking, as it only requires a few basic ingredients and simple steps to make. Additionally, the pie can be made ahead of time and is perfect for any occasion. So why not try making this delicious Jello Lemon Meringue Pie and impress your family and friends with your baking skills?
Jello Lemon Meringue Pie Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
Lemon Pudding
- 2 packages cook and serve lemon pudding mix
- 3 ½ cups whole milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 2 teaspoons pure vanilla extract,
Meringue
- 3 large egg whites
- ½ cup granulated sugar
- ¼ teaspoon cream of tartar
Instructions
- To prepare the crust, spray the bottom and sides of a 9-inch pie pan lightly with nonstick baking spray. Using a paper towel, wipe away any excess grease.
- Combine graham cracker crumbs, granulated sugar, and melted butter in a large bowl. Just mix until it resembles wet sand.
- Fill your pie pan with the crust and press firmly into the bottom and sides – the tighter you pack the crust, the less crumbly it will be! Let the crust freeze for one hour.
- during the graham cracker crust setting in the freezer, prepare the lemon pudding. In a large microwave-safe bowl, stir together pudding mix and whole milk. For 8 minutes, microwave the pudding, stirring every 2 minutes.
- Typically, the pudding is thick and bubbling after 8 minutes – if it does not coat the back of a spoon, continue to cook it for two additional minutes.
- Whisk in the lemon juice and lemon zest, as well as the vanilla extract. Put a piece of cling wrap directly on the pudding's surface and place it in the fridge until you see the crust set.
- After the crust and pudding are chilled, carefully pour the pudding into the crust and spread it out evenly. Put the pie back in the fridge for 3 hours to set.
- Making the meringue is the last step before you serve the pie. Bring a small saucepan of water to a simmer over medium heat. Over the pot, place a heatproof bowl, ensuring that it does not touch the surface.
- Pour the egg whites, sugar, and cream of tartar into the bowl. Stir constantly for 4 to 5 minutes, or until 165 degrees F is reached on an instant-read thermometer.
- Place the egg white mixture in the bowl of a stand mixer fitted with the whisk attachment. For 3 to 4 minutes, beat on medium speed until stiff peaks form. Mix in the vanilla just until combined.
- If desired, toast the meringue on top of the pie with a kitchen torch. Both plain and toasted, this meringue is delicious!
