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A slice of Lemon Jello Meringue Pie with a golden crust, silky lemon filling, and fluffy toasted meringue topping on a white plate with lemon curls.
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Mom's Lemon Jelly Meringue Pie Recipe

This sweet pie features a tangy, velvety lemon filling made with real lemon juice and cooked pudding mix, topped with a cloud of sweet meringue. It’s bright, elegant, and perfect for any occasion.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Cool & Refrigerate 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
Calories 254kcal
Author Deb Clark

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.
    A hand pours water into a saucepan filled with sugar and egg yolks to begin the lemon filling, surrounded by lemons, eggshells, and a baked pie crust.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 8 to 10 minutes.
    The smooth lemon mixture being whisked in a saucepan, showing the start of the bright yellow pie filling beside the pre-baked crust.
  • Pour the hot filling into the cooled pie crust.
    Warm lemon filling being poured into a baked pie crust from a saucepan, with lemons and eggs on the counter.
  • In a large bowl, beat the egg whites with an electric mixer on high speed until foamy.
    Sugar being added to whipped egg whites in a metal mixing bowl to make fluffy meringue for the pie topping.
  • Gradually add ⅓ cup sugar, a spoonful at a time, beating until stiff peaks form.
    Freshly whipped meringue with soft peaks ready to be spread over the lemon filling, shown in a metal mixing bowl.
  • 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.
    Fluffy meringue being spooned over the glossy lemon filling inside the baked pie crust, ready for baking.
  • Return pie to the 350°F oven and bake for 15 to 20 minutes, or until the meringue is lightly golden brown.
    Fully baked lemon meringue pie with golden brown peaks, cooling on the counter surrounded by lemons and dessert plates.
  • 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. 
 

Nutrition

Calories: 254kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 211mg | Potassium: 65mg | Fiber: 1g | Sugar: 31g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg
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