Jello Lemon Pudding Meringue Pie Recipe Made Easy

There’s something truly nostalgic and delightful about a classic Jello Lemon Pudding Meringue Pie. This dessert combines the tangy brightness of lemon gelatin with the creamy richness of pudding, all crowned with a fluffy, golden meringue topping.

Whether you’re looking to impress guests at a summer gathering or craving a refreshing treat to brighten up any day, this pie recipe is an absolute winner.

With its vibrant color and perfectly balanced flavors, this pie offers a smooth, luscious filling that melts in your mouth, complemented by the light, airy meringue that adds a beautiful texture contrast.

Plus, it’s easier to make than you might think! From mixing the pudding to whipping up the meringue, each step is straightforward and satisfying, making this pie a perfect project for bakers of all skill levels.

Ready to create a show-stopping dessert that tastes like sunshine on a plate? Let’s dive into the recipe and discover why this Jello Lemon Pudding Meringue Pie deserves a spot on your dessert table.

Why You’ll Love This Recipe

This Jello Lemon Pudding Meringue Pie is a crowd-pleaser for many reasons. First, it offers a refreshing and tangy lemon flavor that’s balanced by the creamy, sweet pudding base.

The meringue topping isn’t just decorative—it adds a light, fluffy texture that contrasts wonderfully with the smooth filling.

Another reason to love this recipe is its versatility. It’s perfect for any occasion, from casual family dinners to festive holiday celebrations.

Plus, it can be made ahead of time, allowing the flavors to meld beautifully overnight. If you’re looking for a dessert that’s both impressive and easy to prepare, this pie fits the bill perfectly.

Finally, the use of common pantry ingredients like lemon Jello and instant pudding mix means you can whip this up quickly without hunting for specialty items. Let’s get started!

Ingredients

• 1 9-inch graham cracker crust (store-bought or homemade)
• 1 package (3 oz) lemon-flavored Jello gelatin
• 1 package (3.4 oz) instant lemon pudding mix
• 2 1/2 cups cold milk
• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• Fresh lemon zest (optional, for garnish)

Equipment

• Mixing bowls (at least two, medium and large)
• Electric mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• 9-inch pie dish (if making your own crust)
• Saucepan (for preparing Jello)
• Cooling rack or counter space for setting the pie

Instructions

1. Prepare the lemon Jello: In a medium saucepan, bring 1 cup of water to a boil. Remove from heat and stir in the lemon gelatin until fully dissolved. Set aside to cool slightly.
2. Mix the pudding: In a large bowl, whisk together the instant lemon pudding mix and 2 1/2 cups cold milk. Stir for about 2 minutes until the pudding thickens.
3. Combine gelatin with pudding: Slowly pour the warm, slightly cooled gelatin into the pudding mixture, whisking constantly to ensure even distribution. This step is key to achieving the pie’s signature texture.
4. Pour filling into crust: Pour the lemon pudding and gelatin mixture into the pre-made graham cracker crust. Smooth the top with a spatula. Refrigerate for at least 2 hours to allow the filling to set firmly.
5. Make the meringue topping: While the pie chills, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks are achieved.
6. Top the pie with meringue: Remove the pie from the refrigerator. Spread the meringue evenly over the set lemon filling, making sure to seal the edges to the crust to prevent the meringue from shrinking.
7. Bake the pie: Preheat the oven to 350°F (175°C). Bake the pie for 10-12 minutes or until the meringue is golden brown on top. Keep a close eye on it to avoid burning.
8. Cool and serve: Let the pie cool on a wire rack for 30 minutes, then refrigerate for an additional hour before slicing. Garnish with fresh lemon zest if desired.

Tips & Variations

For best results, make sure your egg whites are at room temperature before whipping—they’ll whip up faster and more voluminous.

If you want a more intense lemon flavor, try adding a teaspoon of fresh lemon juice to the pudding mixture.

For a dairy-free option, substitute the milk with coconut milk and use a dairy-free pudding mix.

You can also experiment with different Jello flavors to create fun variations. For instance, swapping lemon Jello for lime or orange can add a new twist, while keeping the pudding lemon-flavored for balance.

Another fun idea is to top the pie with fresh berries instead of or in addition to the lemon zest. Blueberries, raspberries, or sliced strawberries complement the lemon flavor beautifully.

Nutrition Facts

Serving Suggestions

This pie is best served chilled, making it a perfect cool treat on warm days. Pair it with a cup of hot tea or freshly brewed coffee to balance the sweetness and acidity.

For a festive touch, serve slices with a dollop of whipped cream and a sprig of fresh mint. If you love texture contrasts, sprinkle crushed graham crackers or toasted coconut flakes on top just before serving.

It also pairs wonderfully with light salads or grilled dishes, making it an ideal dessert for summer picnics or barbecues.

Looking for more dessert inspiration? Check out our Classic Chocolate Mousse or Easy Strawberry Shortcake recipes for more crowd-pleasing sweets!

Conclusion

The Jello Lemon Pudding Meringue Pie is a delightful blend of tangy, creamy, and airy textures that come together to create a truly memorable dessert. Its bright lemon flavor and fluffy meringue topping make it a refreshing choice for any occasion, from casual family dinners to celebratory events.

Thanks to its simple ingredients and straightforward preparation, this pie is accessible for bakers of all skill levels.

Whether you’re new to making meringues or an experienced dessert enthusiast, this recipe offers a satisfying baking experience with delicious results. So next time you want to impress with a vibrant, tasty treat, give this pie a try—you won’t be disappointed!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Jello Lemon Pudding Meringue Pie”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A tangy lemon pudding pie topped with a fluffy meringue and a colorful jello layer. Perfectly balanced flavors with a creamy texture and a light, airy finish.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 9-inch pre-baked pie crust”, “1 package (3 oz) lemon-flavored gelatin”, “1 cup boiling water”, “1 cup cold water”, “1 package (3.4 oz) instant lemon pudding mix”, “2 cups cold milk”, “3 large egg whites”, “1/4 teaspoon cream of tartar”, “1/2 cup granulated sugar”, “1 tablespoon cornstarch”, “1/4 cup lemon juice”, “1 teaspoon lemon zest”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Dissolve lemon gelatin in boiling water and stir in cold water; chill until slightly thickened.”}, {“@type”: “HowToStep”, “text”: “Whisk pudding mix, milk, lemon juice, lemon zest, and cornstarch in a saucepan over medium heat until thickened.”}, {“@type”: “HowToStep”, “text”: “Pour pudding into cooled pie crust and chill until set.”}, {“@type”: “HowToStep”, “text”: “Spread slightly thickened gelatin over the pudding layer.”}, {“@type”: “HowToStep”, “text”: “Beat egg whites with cream of tartar until soft peaks form.”}, {“@type”: “HowToStep”, “text”: “Gradually add sugar and beat until stiff peaks form to make meringue.”}, {“@type”: “HowToStep”, “text”: “Spread meringue over the chilled pie, sealing edges.”}, {“@type”: “HowToStep”, “text”: “Bake at 350\u00b0F (175\u00b0C) for 10-15 minutes until meringue is golden.”}, {“@type”: “HowToStep”, “text”: “Cool completely before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “4 g”, “fatContent”: “6 g”, “carbohydrateContent”: “50 g”}}