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Jello Cook And Serve Lemon Meringue Pie Recipe

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Mile High Lemon Pie (Jello easy) Recipe Just A Pinch Recipes
Mile High Lemon Pie (Jello easy) Recipe Just A Pinch Recipes from justapinch.com

Description

Jello Cook and Serve Lemon Meringue Pie is a delicious dessert that is perfect for any occasion. This recipe is easy to make and always a hit with family and friends. It is a creamy, tart, and sweet dessert that is sure to please. The lemon meringue pie is made with a creamy lemon filling and a light, fluffy meringue topping. This recipe is great for any time of the year and is a great way to end any meal.

The Jello Cook and Serve Lemon Meringue Pie is a classic dessert that is perfect for any occasion. The combination of the creamy lemon filling and the light, fluffy meringue topping is a winning combination that is sure to please. This recipe is easy to make and always a hit with family and friends. It is a great way to end any meal and perfect for any time of the year.

Ingredients

For the crust:

  • 1 (14.1 ounce) box of lemon flavored Jello Cook and Serve pudding mix
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups graham cracker crumbs

For the filling:

  • 1 (14.1 ounce) box of lemon flavored Jello Cook and Serve pudding mix
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 cup cold water
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons butter, melted
  • 1 teaspoon lemon zest

For the meringue topping:

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Instructions

To make the crust: Preheat oven to 350°F. Grease a 9-inch pie plate with butter. In a medium bowl, combine the melted butter and graham cracker crumbs. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake for 8-10 minutes, or until lightly golden brown. Allow to cool completely before filling.

To make the filling: In a medium saucepan, whisk together the Jello Cook and Serve pudding mix, sugar, and cornstarch. Gradually whisk in the cold water. Bring the mixture to a boil over medium heat, stirring constantly. Once boiling, reduce the heat and simmer for 1-2 minutes, stirring constantly. Remove from heat and stir in the lemon juice, melted butter, and lemon zest. Pour the filling into the prepared crust and refrigerate for at least 4 hours or overnight.

To make the meringue topping: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Spread the meringue over the top of the cooled pie. Bake in preheated oven for 8-10 minutes, or until the meringue is lightly golden brown. Allow to cool completely before serving.

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Whisk
  • Stand mixer
  • Whisk attachment

Notes

Make sure to cool the pie completely before slicing into it. This will ensure that the meringue topping does not melt and the filling does not run out.

Nutrition

One serving of Jello Cook and Serve Lemon Meringue Pie contains approximately 320 calories, 10 grams of fat, 49 grams of carbohydrates, and 6 grams of protein.


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