The best Lemon Meringue Pie Recipe ever and it is so easy to bake! Below is the full recipe and step-by-step tutorial.
Lemon Meringue Pie Video Tutorial:
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Lemon Meringue Pie is my love! In fact, on many occasions, hubby has brought me home a pie over flowers because he knows I will enjoy that so much more!
Yup, he loves me!
Growing up, my favorite pie was always lemon meringue and my mom made it the best!
Now it's my turn to make the best Lemon Meringue Pie ever and I use the same recipe that my mom always did. It's actually on the side of the Lemon Jello Box! So it is no secret.
I have tried "from scratch" lemon pie recipes and they aren't as good and require more effort.
Ingredients
- Lemon Jello Cook and Serve Pudding
- ½ C Sugar
- 2 ¼ C Water
- 2 Egg Yolks
- Frozen Pie Crust
Directions
Begin by combining all of the ingredients in a pot on the stove. Stir until a full boil.
After it boils, let it cool for 5 minutes before you pour the pudding into a cooled baked pie crust.
I break the rules and use store-bought frozen pie crusts. It is so easy and still tastes AMAZING!
Meringue Ingredients
- 3 Egg Whites
- ⅓ C Sugar
Beat 3 egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in ⅓ cup sugar until stiff peaks form.
The meringue is the best part of the pie if you ask me!
Simply plop it on the top of the pie. If you can make loopy peaks it makes the pie look even better.
Bake at 350 for 10 to 15 minutes to brown the meringue.
When it comes out of the oven it is all golden and I just want to eat it! But, it must cool before you cut into it or it will just be a gooey mess.
The next picture was supposed to be a beautiful slice of pie. But I was so anxious to have a slice that I completely forgot to take a picture of that. OOPS! But let me tell you, it was AMAZING!
What is your favorite flavor of pie? Share and leave a comment below!
How to Make a Lemon Meringue Pie Recipe
Ingredients
Lemon Pie Filling
- Lemon Jello Cook & Serve Pudding
- ½ cup Sugar
- 2 ¼ cup Water
- 2 Egg Yolks
Pie Crust
- 1 Frozen Pie Crust or make with your favorite pie crust recipe
Meringue
- 3 Egg Whites
- ⅓ cup Sugar
Instructions
Pie Filling
- After mixture boils, let it cool for 5 minutes.
- Pour the pudding into your pie crust.
Mernigue
- Beat 3 egg whites in large bowl with mixer on high speed until foamy.
- Gradually beat in ⅓ cup sugar until stiff peaks form.
- Spread meringue over the pie reaching to the edges of the pie crust.
Bake
- Bake at 350 for 10 to 15 minutes to brown the meringue.
- Let cool at room temperature before serving.
- After 4 hours at room temperature the pie can be placed in the refrigerator.
Our Baking Essential List:
- For baking casseroles, we use Glass Baking Dishes. I especially like the dishes with lids so leftovers can be transferred straight to the fridge.
- Silicone Kitchenware is my favorite because they don't scratch my cookware and are super easy to clean!
- To prepare all of those ingredients a Glass Cutting Board is a must. We even keep ours on our counter at all times.
- This Knife Set will also become your favorite! They cut beautifully and with the hollow design of the knife, food doesn't stick to the blade.
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ladybehindthecurtain.com
Thanks for linking up your recipes at Cast Party Wednesday. I hope you come back tomorrow and share some more of your awesome recipes!
Thanks,
I hope to see you there!
Pam Green
Thanks for sharing this lemon meringue pie. I had. Forgot how to make the meringue and it was really good . A friend, thanks
Katie
I am so glad that you liked it Pam!
ElliE
Can I use dairy free milk?
Katie Adams
I have no experience using dairy-free milk but it is worth a try.
Janelle
They no longer make this Jello pudding and pie filling that makes a clear lemon filing. Now they only have the creamy pudding made with milk.
Katie Adams
This is what I use: https://amzn.to/3QYRj7q
Make sure you are getting the Cook and Serve and not the instant.
Lisa
The instant pudding mix uses milk, but the cook and serve still uses water. It's still available.
rebekahdawn
Yum, love lemon!
Hollie - TheSevenYearCottage.com
Looks yummy!
Ginger
Yum! Featuring you over on my blog this morning! Thank you so much for linking up to {wow me} wednesday last week! 🙂
Ginger @ gingersnapcrafts.com
alicia
oh, yum!! I have just made it too, well a few days ago. I did it the long way and it didn't last long in the fridge at all!
Xmasdolly
Oh wow that does look easy! mmmmm Thanks for sharing. I'm your latest follow. Nice to meet you.
The Sunday Mode
Love how easy you made this recipe seem and I love that you use the recipe off the side of a jello box too! I would never even think to look there. This looks really delicious as well, I love lemon anything when it comes to desserts.
Julia // The Sunday Mode
Katie
Thanks Julia! I am the same way and LOVE everything lemon. It is my favorite Lemon Meringue Pie Recipe. Thank you for stopping by!
BArbra (mom)
Oh, it looks so good. I havent't had one for a long time, and since I am trying to loose weight right now,I have to stay away from it. However, one of these days I will celebrate my weight loss with a big piece of this pie.
Katie
Thanks, Mom! It really is my very favorite pie!
Sylvia
I made this tonight as a Thanksgiving treat for my son. He has asked for a long time for lemon meringue pie but I never wanted to go to all the work because Im not really a lemon fan! When I saw this recipe it was perfect! Easy and still homemade! Thank you for sharing your recipe! (I would have never looked on the box!)
Katie
Thank you, Sylvia! I do hope your son loved the pie!
Ann Coty
Hi Katie do you cook the pie crust first before you pour the filling in?
Katie
Yes, you do cook the pie crust first. Then you'll add the filling and bake again.
MaRge
Reading your recipe, I didn’t realize the crust needed to be cooked first. Now I have some delicious meringue and filling in a partially raw crust. ?
Katie
Oh no, I am so sorry. I will make sure to make that step more visable.
Linda
My filling came out rubbery. Followed directions on the box. Any ideas what went wrong?
Katie
It sounds like it might have baked too long or at too high of a temperature. I am sorry it didn't turn out as expected. I would try decreasing the bake time next time.
Christina
Never had lemon meringue pie before. This looked so good and easy. Oh boy was it?!?! I ate nearly half the pie myself! Uh-oh!
Katie
Ha hA! Lemon Meringue is my favorite! So yummy! I am glad you enjoyed too! Thanks, Christina!
Lydia
Love this recipe, the flavor takes me back to my childhood! But, I’m a little confused... do I follow the instructions on the jello lemon cook and serve box or yours? My flavors were there but it stayed watery. ??♀️
Katie
Hi Lydia, the recipe I posted is the same recipe on the box of jello. Next time you make it try adding a bit less water. Due to your elevation that measurement can change a bit.
Connie
This is the recipe my mom used for years, and she was an awesome cook!
Katie
It is my favorite Lemon Meringue Pie Recipe, and it is super easy! Thank you Connie!
Retsd
My mom says "Thank you!".
Katie
LOL!!! You are welcome!
Susan
Thank you for posting this recipe, I use to make this pie from the pudding mix but could not remember where I got the recipe. You are right it is on the pudding package, Making 2 tomorrow for a party we are attending. Susan @craftingafamily.com
Caryn
First time pie maker, so I wanted to start easy, so went with this recipe. I figured out though that the lemon pudding part needs to be followed exactly by the box instructions, using 2 egg YOLKS, beaten and not the whole egg. For first timers, me, that threw off the consistency of the filling and it was runny. I made it a second time (glad I bought two boxes) and it worked much better. Thanks.
Katie
Thank you Caryn! I am so glad you got it to work out for you. Even if it was the second try. I hope it was delicious!
Betty Allen
Hi, Is it just one box of the jello pudding .
Katie
Yes, one box per pie.
Betty Allen
My pie was a failure , not because of your recipe . But my meringe was stiff ,and my filling did not set ,it was mushy. I will try again.
Tami
Boxes are now 3.4 oz. how would you alter the recipe?
Katie
Make sure you are purchasing the Cook and Serve version, not the instant. The Cook and Serve version is still 2.9 oz
Judy Victorine-Seward
Hi Katie, I mistakenly bought Lemon Instant Pudding, can I use it for your Lemon Meringue Pie recipe or not?
Katie Adams
Hi Judy! No, the instant pudding won't set up right. I am sorry.
Judy Victorine-Seward
Thank you Katie! I am heading to the grocery store today with an attempt to find & buy the 2.9 oz. Cook & Serve Lemon Pudding! I tell y'all it's a difficult item to find nowadays!! Ha! Ha! My quest shall continue, if not I will order from Amazon...
Dee Vohnoutka
Hi, I was glad to see the recipe on your site, for the jello lemon meringue pie, as I bought the jello lemon pie filling/pudding today, and they have removed the pie recipe from the side of the box, the only recipe on the box, at this time is pudding directions.
thank you!
Katie
Oh how sad! It is such a great recipe! Now I'm glad too!! I would hate to lose this recipe!
Sally Miller
This is the recipe I made for years when my kids were little and somehow it got lost and I could not remember the recipe I knew I used lemon pudding but could not find it on the box, I even went to the jello website and they don;t have it.....thank you for posting it I will not lose it again!
Linda Roberts
I have always used this recipe and my husband loves my lemon pies. I hate that they took the recipe off the new boxes. Thank you for publishing this. I always used the microwave version. Does anyone have that recipe? I'm sure it's very similar but was on the bottom of the box. Thank you. Please send to my email.
Katie
I love that you love this recipe too! I do not have the microwave version, but hopefully someone else here will have it and be able to send it to you.
Jenn
Hi Linda,
I have the microwave directions from the My-T-Fine pudding and pie filling box, Lemon flavor (identical recipe to the cook n serve Lemon Jell-o box). Hope this helps! ?
Here’s exactly how it’s written on the box….
Microwave directions (filling only):
1. Mix filling ingredients following Pie directions.
2. Cook on HIGH Power 3 minutes. Stir. Cook 3 to 5 minutes* more or until mixture comes to a full bubbling boil, stirring every 2 minutes.
3. Stir well, pour into 8 or 9-inch cooled baked pastry crust (not recommended for crumb crust). Prepare meringue, top pie, bake and chill as directed on side panel.
*Low wattage microwave ovens may require more time.
Jenn
Also, for the microwave directions I added above that is listed on the My-T-Fine Lemon pudding box, it’s the small 3.4oz size. Hope this helps!
ray
Please correct the recipe so that it matches what is on the box. You should use 2 egg YOLKS and not "2 Beaten Eggs". My pie did not set and came out runny.
Katie
I am so sorry Ray, I have adjusted the recipe on the website.
Ann
The box says 1/4 cup water. The recipe says 2 1/4 cups water? Which should it be.
Katie
Good catch! The recipe calls for a total of 2 1/4 cups of water. First, you add 1/4 c water when combining all of the ingredients. Then you add 2 more cups before bringing the mixture to a boil.
Virginia
My County Fair winning tweeks: I substitute about 1/4 cup of fresh squeezed lemon juice for 1/4 cup of the final 2 cups of water. Be sure to not use the fresh lemon juice as the first 1/4 cup of water as it will curdle the egg yolks! The pie is still sweet enough, but the fresh Lemon juice just gives it that sparkle. And, I add a small amount of (powdered) Cream of Tartar to the Meringue. I can't remember the exact amount, but you will find that ingredient in many Meringue Topping recipes. It makes the topping a bit creamier, and the browning prettier!
My favorite all time recipe....let's pray Jello never changes their recipe!
Jenn
Reply to: Linda Roberts,
I have the microwave directions from the My-T-Fine pudding and pie filling box, Lemon flavor (identical recipe to the cook n serve Lemon Jell-o box). Hope this helps! 🙂
Here’s exactly how it’s written on the box....
Microwave directions (filling only):
1. Mix filling ingredients following Pie directions.
2. Cook on HIGH Power 3 minutes. Stir. Cook 3 to 5 minutes* more or until mixture comes to a full bubbling boil, stirring every 2 minutes.
3. Stir well, pour into 8 or 9-inch cooled baked pastry crust (not recommended for crumb crust). Prepare meringue, top pie, bake and chill as directed on side panel.
*Low wattage microwave ovens may require more time.
Jeanette Keller
Can I use a graham cracker crust instead of a regular pie crust?
Katie
Of course!
Lisa
Can you verify what size box of pudding mix you used? It is the size that you show in the picture...6 -1/2 cup servings - 2.9 oz. The recipe isn't on the box anymore.
Thanks
Katie
Yes, it is the size shown, the 6 1/2 cups.
Sue
Your recipe calls for much more water than the box recipe. I does not call for any additional water either. ????
Katie
You add water twice. 1/4 cup water in the beginning to mix all of the ingredients, then 2 cups right before you bring the mixture to boil.
Carole
You didn't state the serving size of the box of pudding you used for the lemon meringue pie recipe...only posted a picture the pudding box....which it would have been more helpful cuz the size matters greatly with your recipe. The small size does not work with your recipe. It is watery!!!
Katie Adams
It is the 2.9 oz box which is a small box. You can use the larger box if you are making two pies.
It must be the Cook & Serve pudding, it is not the instant pudding.
F. Dunn
Adding a little vanilla extract adds to the taste, of the meringue.
Katie
Great tip! thank you.
buck
Thank you 50 times for the Jello box photo. I guess we haven't made it in awhile. My wife was surprised that the pie recipe was gone from the side of the box, as someone else mentioned. Thanksgiving is coming up in a couple of days as I write this and I have been searching everywhere...and POOM!!!! There you were, you angel. Ya did good!!!! Got that photer saved in two places. (My grandmother used to make me those things many millennia ago.) What in the world were the Jello people thinking?!
Katie
Yay! I am so glad it was helpful for you. And thanks for all the kudos ❤️
James
Katie I am confused after reading your past comments regarding the size of Jello’s lemon pie filling box that is needed for this recipe. The photo of this website is of a Jello box illustrating 2.9 oz. for 6.5 servings. Later it is recommended to use Jello’s 3.4 oz. for 4.5 servings. In the past I have successfully made this recipe without any issues. Recently I used Jello’s 3.4 oz box for 4.5 servings and it was awful. My has enjoyed this pie in the past and I really would like to get some clarity. Jello’s repackaging facelift seems to have ruined something that was working!
Katie
Hi James. I have always purchased the 2.9 oz box. You need to make sure that you are buying the cook and serve Lemon pudding and pie filling. It does not work with instant pudding.
Paula
They do not put the notation even on the boxes we buy near us, that it is the same recipe as the pudding.
I make more meringue. I make a homemade pie crust with canola oil. I do not freeze. I like using wax paper over the bottom of crust with legumes pour on it to keep crust from raising up in places. I do not have the steel balls you can buy. I hope to get some.
Karen
The pie came out great, just like mom used to make! For a laugh though, check the official Jello recipe on the internet. I went there first and read the ingredients and once I got to 3 egg yolks for the meringue, I knew I had to go somewhere else for the right recipe!
Debra
Thank you SO much for saving this Classic recipe. Believe it or not the Kraft Heniz company has quit printing the recipe on the side of the box!!! I even reached out to them commenting that many women are going to miss the fact that the recipe is no longer on the box, but of course, heard not a word back from them.
I did look up other recipes and made a pie, but NOT as good.
Anyhow, thanks again for saving what I deem to be the best recipe for Lemon Meringue pie.
Katie Adams
You are welcome! I agree, it is the best Lemon Meringue pie!! YUM!
Dee Gustin
I've been missing the "pie" recipe also. But the recipe being given here is the same as the "pudding" directions on the box! So confusing. I like the clear jelled version and do not want something that is "creamy" (such as pudding usually is). So I'm hoping this recipe is for the "jelled" version!
Katie Adams
Yes! This is for the jellied version. Just make sure you purchase the cook pudding. This does not work with instant pudding.
Mellisa Kersey
Hi! Do you think you can use vanilla cook and serve with fresh lemon juice in lieu of some of the water? The initial 1/4 cup perhaps? The lemon cook and serve is extremely difficult to find?
Katie Adams
Hi Mellisa, I don't think that will give you the right flavor. But you can always try and let me know how it worked out!
Nikki
I followed the directions and the next morning it had a liquid leak. Is that normal? I poured it off (there was a space where the meringue wasn’t on the end).
Katie Adams
Yes, a little bit of liquid is completely normal and doesn't effect the pie at all.
Nikki
Thank you! It’s been a hit! My husband ate a whole pie!
Crystal
I can't make meringue, I did as the recipe said but mine never formed, it stayed runny. What did I do wrong?
Katie Adams
Make sure you are only using the egg whites, and a cold metal bowl can help too.
Kenneth Hall
Ideal information
Rita Caldwell
Pie Day at my house to, making two custard pies and a pecan pie. Lemon meringue is my favorite but these two are for our son and my husband.
Katie Adams
Yay for Pie Day!!
doris mcdowell
My Mother used powered sugar for the meringue or am I losing it??
Katie Adams
I have never tried meringue with powdered sugar, I have only ever used granulated sugar.
Terri S.
I tried a lot of lemon pie recipes, but they were always too sour. Then my sister-in-law told me the secret was using Jello Cook & Serve Lemon Pie Filling! I have used it for years, always gets compliments. But recently, I have been unable to find a box with the pie instructions on it. I have searched all over and am SO happy that you included a shot of the box with the directions!!! Thank you very much!!!!
Katie Adams
You are welcome!!!
Barbara
I grew up with this recipe as a family favorite. Exception being, mom used a graham cracker crust; and no meringue (sorry, we weren't fans). Pure heaven!
1 1/2 cups crushed vanilla wafers (about 36-40) and 6 TB melted butter. Mix and press in 9"pie plate
Katie Adams
Yum! Thanks for sharing. I'll have to try it with the graham cracker crust!