Easy Jello Lemon Meringue Pie

Nothing says “impressive” quite like a homemade lemon meringue pie. This classic dessert is sure to wow your family and friends with its tangy lemon filling and fluffy meringue topping. Don’t let the steps intimidate you – with this detailed guide, you’ll master the art of making a stunning Mile High Lemon Pie with ease. Let’s dive into this irresistible recipe that’s perfect for any occasion.

Best Lemon Meringue Pie Recipe – Easy Homemade Dessert for Family Gatherings

Ingredients for Mile High Lemon Pie (Jello Easy)

For the Pie Crust:

• 1 9-inch pie shell (homemade preferred)
• FLAKY NO FAIL PIE CRUST (makes 3 single crusts that freeze well):
• 3 cups all-purpose flour
• 1 1/2 cups shortening
• 1 large egg
• 5 tablespoons ice-cold water
• 1 teaspoon salt
• 1 tablespoon vinegar

For the Egg Wash:

• 1 egg
• 1 teaspoon water

For the Meringue:

• 3 large egg whites at room temperature
• 1/2 cup sugar

For the Filling:

• 1 small box lemon cook and serve pudding
• 3/4 cup sugar
• 3 cups water
• 3 large egg yolks
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest, finely grated and minced

Prep Time, Cook Time, Total Time, and Servings

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8 servings

Step-by-Step Instructions to Make Mile High Lemon Pie

Step 1: Prepare the Pie Crust

1. Mix the Crust: In a large bowl, cut the shortening into the flour until it resembles coarse crumbs. Beat an egg and pour it over the crumbs. Add the water, vinegar, and salt. Stir gently to combine.
2. Shape the Dough: Divide the dough into three equal balls. Flatten each ball into a disc, wrap well with plastic wrap, and freeze two discs for future use. Freeze one disc for 20 minutes.
3. Roll Out the Dough: After chilling, roll out the dough and line a 9-inch pie plate. Flute the edges for a decorative touch.

Step 2: Blind Bake the Crust

1. Preheat and Prepare: Preheat your oven to 425°F. Lay a sheet of parchment paper or foil over the crust and fill with dry beans, rice, or pie weights.
2. Bake the Crust: Bake for 15 minutes. Remove from the oven, lower the heat to 375°F, and remove the parchment/foil and weights.
3. Egg Wash: Apply an egg wash by whisking together an egg and a teaspoon of water. Brush the bottom of the crust and about an inch up the sides. Bake for an additional 5-7 minutes until light golden brown. Let the crust cool.

Step 3: Make the Meringue

1. Beat the Egg Whites: In a clean mixing bowl, beat the egg whites with clean beaters on medium-high speed until soft peaks form.
2. Incorporate Sugar: Gradually add the sugar, one spoonful at a time, while continuing to beat until the sugar is dissolved and stiff peaks form. Set aside.

Step 4: Prepare the Filling

1. Mix the Ingredients: In a medium saucepan, combine the pudding mix, 3/4 cup of sugar, and egg yolks. Whisk to incorporate, adding water a little at a time to avoid lumps.
2. Cook the Filling: Place the saucepan over medium to medium-high heat. Stir constantly with a wooden spoon until the mixture thickens and reaches a full boil. Remove from heat and stir in the lemon juice and zest.

Step 5: Assemble the Pie

1. Fill the Crust: Pour the hot lemon filling into the prepared pie crust.
2. Top with Meringue: Immediately spoon or pipe the meringue mixture over the hot filling, sealing it completely to the crust. Swirl the meringue as desired for a decorative effect.

Step 6: Bake and Cool

1. Bake the Pie: Preheat the oven to 325°F. Bake the pie for 15-20 minutes until the tips of the meringue are golden brown.
2. Cool and Serve: Allow the pie to cool to room temperature or chill before serving.

Tips for the Perfect Lemon Meringue Pie

• Room Temperature Eggs: Ensure the egg whites are at room temperature for the best meringue volume.
• Avoid Overmixing: Be gentle when mixing the crust ingredients to maintain its flakiness.
• Seal the Meringue: Make sure to completely seal the meringue to the crust to prevent it from shrinking during baking.

FAQs About Lemon Meringue Pie

Q: Can I use a store-bought pie crust? A: Yes, you can use a store-bought pie crust for convenience, but homemade crust gives the best texture and flavor.

Q: How do I prevent my meringue from weeping? A: Ensure the meringue is spread over hot filling and baked immediately. This helps to cook the meringue and filling together, reducing the chance of weeping.

Q: Can I make the pie in advance? A: Yes, you can prepare the pie a day in advance. Store it in the refrigerator and serve chilled.

Serving Suggestions

• Classic Presentation: Serve the pie as is for a traditional and elegant dessert.
• Berry Garnish: Add fresh berries on top for a burst of color and extra flavor.
• Whipped Cream: A dollop of whipped cream on the side enhances the creamy texture of the pie.

By following this detailed guide, you’ll create a stunning Lemon Meringue Pie that’s sure to become a favorite in your household. Don’t wait – try this recipe today and impress your loved ones with your baking skills!