Homemade Lemon Meringue Pie is a classic dessert perfect for any occasion with its vibrant citrus filling, toasted meringue, and flaky crust!
Completely refreshing without being indulgent, our creamy Lemon Meringue Pie recipe with a crumbly graham cracker crust features a toasted meringue that’s as fluffy as clouds! This simple, lightly sweet and tart dessert uses sugar-free vanilla pudding and lemon gelatin for the filling, with a ready-to-use crust and a simple, 3-ingredient, torched egg-white meringue. Make this bright yellow, absolutely beautiful pie and add a little extra sunshine to your day!
The Perfect Sunny Lemon Dessert!
I LOVE all things lemony! The fact that there are more than 75 lemon recipes on Real Housemoms (so far!) is proof!
This Lemon Meringue Pie is amazing for several reasons! 1) The balance of tart and sweet is JUUUUST right; 2) It’s an ideal pie to make for Easter; 3) It’s easy to make! Enough said. 4) It pairs beautifully with almost any menu, and 5) It’s lower in calories, so you can have a generous piece without feeling guilty!
Other Light Lemony Recipes
- Fun to eat, our Double Lemon Meringue Cookies are 22-calorie bites of tangy sweetness that literally melt on your tongue!
- Light & creamy Lemon Pudding Pie is practically bursting with sunshine!
Ingredients
Pie Crust: A ready-made graham cracker crust works great! (Or you can make your own.)
Filling: Sugar-free lemon gelatin (Jello), sugar-free cook-and-serve vanilla pudding, lemon juice, and water are all you need to make this easy pie filling!
Meringue: This torched meringue consists of egg whites, granulated sugar, and cream of tartar. That’s it!
How to Make a Lemon Meringue Pie
STEP ONE: In a medium saucepan, mix the pudding and gelatin powders. Add the water and lemon juice and stir to combine. Cook over medium heat until it comes to a boil, stirring as it continues to boil for about 3 minutes. Remove from the heat and allow the pie filling to cool for 10 minutes.
STEP TWO: Pour the filling into the graham cracker crust. Cover with plastic wrap and refrigerate for 4 hours until set.
STEP THREE: After the pie has set, beat the egg whites until frothy. Add the cream of tartar and sugar, and beat until stiff peaks form.
STEP FOUR: Add the meringue to the top of the pie. Using a butane torch, carefully brown the meringue without heating the pie. Place back into the fridge until ready to slice and serve. YUMMY!
Tips for Success
- Add lemon zest or a little fresh-squeezed juice for a brighter, lemony taste.
- For the right consistency, it’s important to let the filling set and chill before adding and torching the meringue.
- Separate eggs when cold, whip when warm. Eggs separate most easily when they are cold. Once separated, let the whites come to room temperature before whipping, as they will whip faster and to a higher volume.
- Even a tiny drop of egg yolk in the whites will keep them from beating up nice and fluffy, so separate each egg individually, then combine the whites.
- Jello-based pies do not freeze well – their smooth consistency becomes grainy.
What’s the Difference Between a Lemon Meringue and Lemon Cream Pie?
Lemon Meringue and Lemon Cream Pies are made differently, yet with the lemony flavor, they feel very similar! Traditional Lemon Meringue Pie has a tart, gelatin-based filling with a sweet, egg-white meringue that’s baked to a light, fluffy texture. Classic Lemon Cream Pie is richer, higher in calories, and more decadent. It has a filling that’s sweet and creamy, often made with sweetened condensed milk, and is topped with whipped cream for a velvety smooth finish. Both pies are delicious and refreshing, a bit sweet and sour, and beautifully bright and yellow.
How Long Can I Store a Lemon Pie in the Fridge?
Because of the lightly torched egg white meringue, this delectable Lemon Meringue Pie is a bit more delicate than other pies. It will last in the refrigerator for 2-3 days at most before the meringue starts to soften and “melt”. To store a Lemon Meringue Pie, cover it loosely (really, not an airtight seal) with aluminum foil or place it in a “pie keeper”.
Other Luscious Lemon Recipes
- Lemon Rolls
- Glazed Lemon Butter Cookies
- Lemon Spaghetti
- Creamy Lemon Chicken Breast
- Lemon Ricotta Pancakes
- No Churn Lemon Meringue Pie Ice Cream
*This post originally posted on 07/10/2015.
Ingredients
Pie
- 9.2 ounces Cook and Serve vanilla pudding mix (2 packages)
- 3 ounces lemon gelatin mix (1 package)
- 2 ⅓ cups water
- ⅓ cup lemon juice freshly squeezed
- 1 graham cracker pie crust (store-bought or homemade)
Meringue Topping
- 3 egg whites
- 3 tablespoons granulated sugar
- ¼ teaspoon cream of tartar
Instructions
- Combine the vanilla pudding and lemon gelatin in a medium saucepan. Whisk in the water and lemon juice until combined.
- Place over medium heat and cook until the lemon mixture comes to a boil, stirring occasionally. Continue to cook for 3 more minutes. Remove from the heat and allow to cool for 10 minutes.
- Pour the lemon filling into the graham cracker pie shell and spread it out evenly. Cover the pie with plastic wrap so that it touches the surface to prevent a skin from forming.
- Refrigerate the pie until set, about 4 hours.
- Once the pie is set, make the meringue. Pour the egg whites into a large mixing bowl. Using a stand mixer or hand mixer, beat until the egg whites are frothy. Add the sugar and cream of tartar. Continue to beat until stiff peaks form.
- Dollop the meringue over the filling. Spread it out toward the edges using an offset spatula. Use the spatula or the back of a spoon to create swirls/whorls in the meringue.
- Using a butane torch, carefully brown the meringue to your desired doneness.
- Cut into 8 slices and enjoy or refrigerate until ready to serve.
Bonnie Doering says
you sound so much like me or my friend Linda Willis. I cracked up reading you quote. I am so pleased to know there are multi talented people with many interests. And they are willing to share those talents and tips with others thanks so much. you have brightened my day.