Jello Lemon Meringue Pie Recipes

JELL-O® LEMON PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham crackers, sugar, and melted butter together in a bowl. Press crust mixture into a 9-inch pie pan.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove and let cool, 15 to 20 minutes.
• Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set.
• Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.

LEMON MERINGUE PIE

Steps:

• For the crust and lemon curd filling: Bake the crust according to the package instructions. Let cool.
• Add 1/4 cup water to a bowl and sprinkle with the gelatin. Let the gelatin bloom while you prepare the filling.
• In a pot, bring the lemon zest and juice and half of the sugar to a boil. In a separate bowl, vigorously whisk the eggs with the remaining sugar until completely incorporated.
• Bring the pot off the heat and let cool slightly. Slowly add the egg and sugar mixture to the pot, whisking continually. Using a candy thermometer, heat the mixture to 185 degrees F, whisking vigorously. Add the bloomed gelatin and butter. Mix thoroughly using an immersion blender. Strain, then pour into the pie shell. Refrigerate until completely set, about 1 hour.
• For the meringue: Mix the sugar and 1/2 cup water in a pot and heat to 248 degrees F.
• In a stand mixer with the whisk attachment, combine the egg whites and cream of tartar. Whisk on medium speed until soft peaks form. Switch the speed to high, slowly add the sugar and water mixture in a thin steam and whisk until fully incorporated and stiff peaks form.
• Spread the meringue generously on the pie and style using a palette knife (offset spatula) as desired. With a kitchen blowtorch, gently go over the meringue until a toasted color is achieved. Or place under the boiler until browned, 2 to 3 minutes.

(NEW) OLD SCHOOL LEMON MERINGUE PIE

Steps:

• For the crust: Place the all-purpose flour, 1/4 cup rice flour, sugar, and 1/4 teaspoon salt in a food processor and pulse to combine. Add the cream cheese and pulse until fine crumbs form. Add the butter and pulse to pea-size coarse crumbs. Add the ice water and vodka, then pulse until combined. The dough will be light and fluffy but will not come together in a ball. There is no need to rest the dough or chill it before rolling.
• Lightly sprinkle some rice flour on your work surface and empty out the pie dough. Using your hands, form the dough into a round disk. Sprinkle a little more rice flour on top of the dough. Roll out the dough a little, then fold the dough in half. Repeat 2 more times. Roll out the dough into a circle a little bigger than a 9-inch pie pan. Transfer the dough to the pie pan. Crimp the dough edges and place in the freezer while the oven heats.
• Place a cookie sheet in the bottom third of the oven. Preheat the oven to 425 degrees F. Line the pie crust with parchment paper or nonstick foil and weight it down with pie weights or dried beans. Bake for 15 minutes. Remove the pie weights and parchment. Dock or prick the bottom of the crust with a fork. Reduce the oven temperature to 375 degrees F. Return the pie crust to the oven and bake an additional 15 minutes or until golden brown on the bottom and sides. Cool completely on a wire rack before filling. Meanwhile, make the lemon filling.
• For the lemon filling: Place 2 tablespoons water in a ramekin or small bowl. Sprinkle the gelatin over the top. Let stand 5 to 10 minutes to bloom.
• Place the sugar, cornstarch, lemon zest, and pinch of salt in a medium saucepan. Stir together. Add 1/2 cup water and stir until combined. Heat over medium-high heat, whisking often until it reaches a boil and thickens. Whisk in the lemon juice and cook for 1 minute longer. Remove from the heat. Whisk 1/4 of the hot liquid into the egg yolks, a little at a time. Return the tempered egg yolks to the saucepan. Cook, whisking, until the mixture comes to a simmer and thickens slightly, the mixture will be pretty loose at this point. Strain the lemon filling into a bowl. Whisk in the butter, one piece at a time, until incorporated. Add the gelatin. Stir until smooth, and then stir in the cream. Cover with plastic wrap and let cool at least 20 minutes.
• Pour the warm, but not hot filling into the cooled pie crust. Cover with plastic wrap and refrigerate for 4 hours or overnight until set.
• For the meringue: Place 2-inches water in a medium saucepan and bring to a simmer. Fit a bowl over the pan of simmering water, creating a double boiler. The bottom of the pan should not touch the water. Place the sugar, 1/2 cup egg whites, cream of tartar, and salt into the bowl. Whisk to combine. Cook, whisking constantly, until the sugar is dissolved and the eggs are foamy and warm, but not hot to the touch, about 5 minutes. Remove from heat. Whip the egg white mixture to stiff peaks using a mixer. Mound the egg whites over the pie and spread using the back of a spoon to create peaks.
• Brown the meringue using a kitchen blow torch, if desired or place the pie under a broiler to brown the peaks.
• Cream cheese and vodka help make an easy to roll and tender pie crust. A little rice flour decreases the gluten and adds a nice texture. There is no need to chill or rest the dough before rolling. Also, it is a breeze to roll out.
• Cornstarch prevents the egg yolks from curdling. Knowing when to add the lemon juice prevents a runny filling. A little unflavored gelatin makes the perfect filling... it is easy to slice without being too thick or gelled.
• Heating the egg whites and sugar together before whipping makes a more stable meringue and one that does not weep, bead or shrink!

JELLO CLASSIC LEMON MERINGUE PIE

Steps:

• Bring pudding pie ingrediants to full boil on medium heat. Remove from heat, pudding will become firm. Stir constantly. Cool five minutes before putting in pie crust.
• For meringue, Beat egg yolks with mixer until foamy, and slowly add sugar until meringue forms. Spread on pie
• Bake 350 or until meringue is lightly browned. Cool at room temp. for 4 hours. keep refrigerated.

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

BUTTERMILK LEMON MERINGUE PIE

Steps:

• Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine sugar and cornstarch. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell., For meringue, in a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

LEMON 'MERINGUE' PIE

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 5 min.
• Mix remaining sugar and cornstarch in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
• Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min.; stir until blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over pie. Refrigerate 3 hours or until firm.

LEMON MERINGUE PIE

Steps:

• Sift measured flour and salt into a bowl.
• Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
• Pour liquid into bowl and stir with a fork.
• Save half the dough to use later.
• Roll remaining half of dough into circle between two sheets of wax paper.
• Place into pie pan, make standing rim, and prick with fork.
• Bake in oven 450°F for 8- 10 minutes.
• Remove pan from oven and set aside to cool.
• Reduce oven temperature to 425°F.
• Mix filling mix with sugar in a saucepan (not double-boiler).
• Add egg yolks and stir again.
• Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
• Remove from heat and let cool. (this is when I zest and squeeze the lemon).
• Add butter, juice and zest.
• Let sit until meringue is ready.
• Put 5 tablespoons of the sugar into a measuring cup.
• Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
• Pour filling into pie crust.
• Spoon meringue over filling, making sure to seal the edges against the pie shell.
• Make peaks with spoon.
• Brown pie 5- 10 minutes to desired color.
• Cool pie on rack and avoid drafts.
• Allow 3-6 hours for pie to firm up!

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.