Jello Lemon Meringue Pie Recipe

This one brings back so many memories—my grandma used to make something almost exactly like it!

Don’t skip chilling the pie at least four hours before slicing, or it’ll slump and lose its clean shape.

I’ve found that adding a teaspoon of fresh lemon juice to the Jello mixture gives it a more vivid citrus edge.

Use a hand mixer with clean, dry beaters for the meringue and make sure there’s not a trace of yolk in the whites.

This pie works best served cold with the meringue slightly browned and fluffy on top—it holds up well in the fridge too!

How to Make Jello Lemon Meringue Pie

Ingredients

• 1 Pie Crust (9-inch, baked and cooled)
• 1 box Lemon Pudding Mix (3 oz.)
• 1/3 cup Sugar
• 2 1/4 cups Water
• 3 Egg Yolks
• 2 tablespoons Lemon Juice
• 2 tablespoons Butter
• 3 Egg Whites
• 1/4 teaspoon Cream of Tartar
• 6 tablespoons Sugar

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Let your baked pie crust cool completely before you start with the filling.

Step 2:

In a saucepan, combine the lemon pudding mix, 1/3 cup sugar, and 2 1/4 cups water.

Stir well.

Step 3:

Blend the 3 egg yolks in a bowl.

Add a small amount of the pudding mixture to the yolks and mix, then pour it all back into the saucepan.

Step 4:

Cook the mixture over medium heat, stirring constantly, until it thickens and boils.

Remove from heat.

Stir in lemon juice and butter.

Pour filling into the cooled crust.

Step 5:

In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.

Gradually add 6 tablespoons of sugar and keep beating until stiff peaks form.

Step 6:

Spread the meringue over the hot lemon filling, making sure to seal the edges.

Bake for 12–15 minutes, or until the meringue is golden brown.

Cool at room temperature, then refrigerate for at least 2 hours before slicing.

Tips and Tricks for Making This Recipe

Use Room Temperature Eggs

Room temperature eggs will give you a fluffier and more stable meringue because they whip more easily and hold air better!

Prevent Meringue Shrinking

Spread the meringue all the way to the edge of the crust so there are no gaps or your topping might shrink away from the edges as it bakes.

Avoid Weeping Meringue

Add the sugar to your egg whites very gradually and make sure to beat until stiff, glossy peaks form to keep your meringue from going watery.

Chill Completely Before Slicing

If you chill your pie for at least two hours before slicing, you’ll find it sets up much firmer and slices don’t fall apart on the plate.

Alternate Lemon Juice Options

You can use freshly squeezed lemon juice for bright, fresh tartness, but bottled juice works as a quick substitute and saves some time.

What to Serve with Jello Lemon Meringue Pie

Fresh Fruit Salad

A fresh fruit salad works so well with the brightness of a jello lemon meringue pie because the citrusy flavors in the pie pair naturally with fruits like strawberries, blueberries, and kiwi.

You can toss together your favorite fruits with just a squeeze of lemon or lime juice, and that little bit of acidity really wakes up your taste buds alongside every bite of pie.

Trust me, it’s simple, but it offers that nice juicy snap between bites of sweet and tangy pie!

Vanilla Ice Cream

If you want a classic pairing, vanilla ice cream is always an easy win because the cool creaminess balances out the tart and zesty lemon.

Sometimes I’ll even let it soften slightly on the plate so each forkful of pie comes with a little creamy swirl!

It’s very traditional in flavor, but this combo never gets old at my table.

Candied Ginger and Pistachios

If you’re feeling adventurous, candied ginger and chopped pistachios sprinkled on the side can add a nutty crunch and gentle spice.

I love to chop the ginger fine and mix it with pistachios, then set a little pile next to each slice—your guests can sprinkle it over the pie or just eat it in between bites!

These flavors play surprisingly well with lemon meringue, bringing something a little unexpected and fun to dessert.

Lightly Salted Popcorn

It might sound a bit quirky, but lightly salted popcorn gives fantastic balance to the sweet and tart notes you get from the pie.

There’s something so good about the contrast between the crunchy, salty popcorn and the creamy, smooth pie filling.

I think it’s a playful, easy snack to serve at a casual get-together or as a little surprise treat next to dessert!

Basil-Infused Whipped Cream

For a modern twist, try making a simple whipped cream and adding a few chopped basil leaves as you mix.

I really love how basil’s freshness cuts through the sweetness and rounds out that lemon flavor, making every bite taste a little more special.

It’s such a cool way to play with traditional flavors and add something memorable to your dessert table.

Variations and Substitutions

Try Different Citrus Flavors

You can easily swap out the lemon Jello or pudding mix for lime or orange if you want to play around with different citrus flavors and colors.

I love using a little grapefruit juice with the lemon pudding to give it a subtle twist!

If you do this, use the same proportions, but remember the flavor will be a bit different.

Egg and Dairy Alternatives

If you need to avoid eggs, you can make a meringue with aquafaba (the liquid from canned chickpeas) in place of egg whites.

There are also dairy-free pudding mixes available, and I’ve found they swap beautifully in both the filling and the topping.

Playing with the Crust

You don’t have to stick to a traditional pie crust, so try a graham cracker crust for more crunch or a gluten-free crust if needed.

Sometimes I’ll use a shortbread cookie crust which adds a rich and crumbly texture that goes perfectly with the citrus filling!

How to Store Leftover Jello Lemon Meringue Pie Recipe

Refrigeration is Best

If you’ve got leftover jello lemon meringue pie, you’ll want to cover the pie loosely with plastic wrap to help protect that delicate meringue from absorbing any fridge odors.

Always pop your pie in the refrigerator, because meringue and jello fillings are not shelf-stable and don’t do well at room temperature overnight.

The pie will keep its best texture for up to 2 days in the fridge, though the meringue might start to shrink or get a little weepy if kept longer.

Avoiding Soggy Crust

To help prevent a soggy crust, I like to store the pie on the top shelf of the refrigerator, where air circulates and keeps the crust a bit crisper!

If you notice condensation, gently blot it away with a paper towel rather than spreading it around so the meringue holds up better.

Freezing Isn’t Recommended

I don’t recommend freezing this kind of pie, since thawing will often leave the jello layer watery and the meringue deflated or sticky.

Common Mistakes to Avoid

Adding Sugar to Meringue All at Once

If you dump all the sugar in at the same time, the meringue just doesn’t get fluffy, glossy, or stable, so always add it gradually while beating the egg whites.

I always sprinkle in the sugar a little at a time because it gives me the best thick and shiny peaks every single time—patience totally pays off here!

Letting the Filling or Meringue Sit Too Long

Don’t make the lemon filling or meringue ahead and let them sit, since both start to break down and get watery if you wait to assemble the pie.

I find that working quickly while each layer is fresh gives you a pie that slices beautifully and keeps its texture much better.

Not Cooking the Filling Enough

If you pour your lemon filling in before it gets thick and bubbly on the stovetop, it won’t set properly once cooled and may end up runny.

You want the filling to look smooth, thick, and slightly gelled before adding it to your crust, so keep a close eye on it while stirring!