This Lemon Jello Meringue Pie truly has it all! A buttery graham cracker crust, a bright and tangy lemon filling, and a cloud-like meringue topping that's light, fluffy, and golden. Every bite is a perfect mix of sweet and tart, and the best part? It's surprisingly easy to make!
This pie is made with real lemon juice and a cooked pudding mix, so you can skip the fuss of tempering egg yolks, but still get that rich, homemade flavor. It's like grandma's pie, but a little easier and just as impressive.
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What makes this recipe irresistible
This pie also happens to be my mom's go-to recipe. She's been making it for as long as I can remember, usually for Sunday dinners or when someone needed a little extra cheering up.
The smell alone takes me right back to her kitchen, warm, lemony, and full of love. It's one of those nostalgic recipes that never fails to impress and always feels like home.
Ingredients
Please refer to the printable recipe card below for the exact measurements for this recipe.
Mom's Lemon Jelly Meringue Pie Recipe
Ingredients
- ¾ cup granulated sugar
- 3 large eggs separated
- 2 ½ cups water divided
- ½ cup fresh lemon juice
- 4.3 ounce package lemon Jello pudding & pie filling mix cook & serve, not instant
- 1 prepared pie crust baked and cooled
Instructions
- Preheat oven to 350°F. Bake the pie crust according to package (or homemade recipe instructions) until fully cooked and golden. Cool for 15 minutes.
- In a medium saucepan, whisk together the pudding mix, ¾ cup sugar, egg yolks, lemon and ½ cup water until smooth. Stir in the remaining 2 cups of water.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 8 to 10 minutes.
- Pour the hot filling into the cooled pie crust.
- In a large bowl, beat the egg whites with an electric mixer on high speed until foamy.
- Gradually add ⅓ cup sugar, a spoonful at a time, beating until stiff peaks form.
- Spread the meringue over the hot lemon filling, making sure to seal it all the way to the edge of the crust to prevent shrinking.
- Return pie to the 350°F oven and bake for 15 to 20 minutes, or until the meringue is lightly golden brown.
- Let the pie cool completely on the counter. Chill for 2-3 hours before serving.
Notes
Storage & Make‑Ahead
- Storing: Keep leftovers in an airtight container or covered in the fridge for up to 3 days.
- Freezing: Lemon meringue pie does not freeze well. The meringue can weep and become rubbery once thawed, and the filling may separate. If you really want to freeze it, your best bet is to freeze the baked crust and lemon filling only, tightly wrapped, for up to 2 months. Top with meringue and bake as directed once it's thawed.
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Nutrition
Frequently asked questions (FAQ's)
Look for lightly golden peaks and a firm surface. The meringue should feel set and just barely jiggle when you gently move the pie.
Technically, yes, but I don't recommend it. Bottled lemon juice just doesn't have that same bright, fresh flavor. Fresh lemons really make the difference here.
This usually happens if the meringue wasn't sealed all the way to the crust or if it was added to a cool filling. Always spread the meringue over the hot filling and ensure it touches the crust edge all around to seal it.
Deb's top tips
Only used the name brand Jello pudding for this recipe. When I've used store brands, it has not set up!
Use a metal or glass plastic bowl when whipping the egg whites. Never use a plastic bowl for meringue, as any residual grease in the plastic will ruin the topping. Trust me, I've made this mistake before, and no one wants to whip a meringue twice!
More lemon recipes
If you're as obsessed with lemon desserts as I am, then you've gotta try a few more of my favorites. My lemon bars are chewy, tangy, and topped with a sweet lemon frosting. This lemon icebox pie is creamy and oh so easy to make; no baking is required! And, you definitely don't want to miss this cake mix lemon bundt cake; it's the easiest bundt cake that you will ever make.
Wrapping it up
Alright, now it's your turn. Pick up these ingredients the next time you are in the market, and use this recipe to make magic happen in your kitchen.
When you try it, I'd love to hear your thoughts. Leave a comment, rate the recipe, or tag me in your pie pics, seriously, it makes my day. Happy baking, friend! 🍋🥧💛
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