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 is my love! In fact, on many occasion 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 but require more effort.
Ingredients
- Lemon Jello Cook & Serve Pudding
- 1/2 C Sugar
- 2 1/4 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 and, let it cool for 5 minutes before you pour the pudding into your pie crust.
Here I cheat and use the store-bought frozen pie crusts. So easy but still tastes AMAZING!
Meringue Ingredients
- 3 Egg Whites
- 1/3 C Sugar
Beat 3 egg whites in large bowl with mixer on high speed until foamy. Gradually beat in 1/3 cup sugar until stiff peaks for,
The meringue 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 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 waited 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!
Want another delicious flavor of pie? How about the classic Apple Pie. This recipe is delicious too.
Lemon Meringue Pie Video Tutorial
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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
- 1/2 cup Sugar
- 2 1/4 cup Water
- 2 Egg Yolks
Pie Crust
- 1 Frozen Pie Crust or make with your favorite pie crust recipe
Meringue
- 3 Egg Whites
- 1/3 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 1/3 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.
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ladybehindthecurtain.com says
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 says
Thanks for sharing this lemon meringue pie. I had. Forgot how to make the meringue and it was really good . A friend, thanks
Katie says
I am so glad that you liked it Pam!
rebekahdawn says
Yum, love lemon!
Hollie - TheSevenYearCottage.com says
Looks yummy!
Ginger says
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 says
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 says
Oh wow that does look easy! mmmmm Thanks for sharing. I’m your latest follow. Nice to meet you.
The Sunday Mode says
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 says
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) says
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 says
Thanks, Mom! It really is my very favorite pie!
Sylvia says
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 says
Thank you, Sylvia! I do hope your son loved the pie!
Ann Coty says
Hi Katie do you cook the pie crust first before you pour the filling in?
Katie says
Yes, you do cook the pie crust first. Then you’ll add the filling and bake again.
Linda says
My filling came out rubbery. Followed directions on the box. Any ideas what went wrong?
Katie says
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 says
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 says
Ha hA! Lemon Meringue is my favorite! So yummy! I am glad you enjoyed too! Thanks, Christina!
Lydia says
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 says
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 says
This is the recipe my mom used for years, and she was an awesome cook!
Katie says
It is my favorite Lemon Meringue Pie Recipe, and it is super easy! Thank you Connie!
Retsd says
My mom says “Thank you!”.
Katie says
LOL!!! You are welcome!
Susan says
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 says
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 says
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 says
Hi, Is it just one box of the jello pudding .
Katie says
Yes, one small box per pie.
Betty Allen says
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 says
Boxes are now 3.4 oz. how would you alter the recipe?
Katie says
Does the side of the box still have the recipe for Lemon Meringue Pie? I would say to still follow the directions on the side of the box. Thanks Tami!
Dee Vohnoutka says
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 says
Oh how sad! It is such a great recipe! Now I’m glad too!! I would hate to lose this recipe!
Sally Miller says
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 says
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 says
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 says
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 says
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 says
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 says
I am so sorry Ray, I have adjusted the recipe on the website.
Ann says
The box says 1/4 cup water. The recipe says 2 1/4 cups water? Which should it be.
Katie says
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 says
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 says
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 says
Can I use a graham cracker crust instead of a regular pie crust?
Katie says
Of course!
Lisa says
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 says
Yes, it is the size shown, the 6 1/2 cups.