Tangy lemon pudding topped with meringue, this dessert is baked in glass cups, or even mason jars but tastes just like the Lemon Meringue Pie you grew up with.
Prep. Time: 30 min Cook Time: 30 min
Number of Servings: 8
Ingredients
Pudding Pie:
4.3 oz. Jell-O Lemon Cook & Serve Mix
1/2 cup water
3 beaten egg yolks, reserve egg whites for meringue
Stir. Then add
2 1/2 cups water
Meringue:
3 egg whites
1/3 cup sugar
Directions
- Bring pudding pie ingredients to full boil on medium heat. Remove from heat, pudding will become firm. Stir constantly. Cool five minutes before filling oven-safe cups or jars.
- For meringue: Beat egg whites with mixer until foamy, and slowly add sugar until hard peaks forms. Spread over lemon pie filling.
- Place cups on a baking sheet. Bake 350°F or until meringue is lightly browned. Cool at room temp. for 4 hours, then refrigerate.
Tip: For a more authentic lemon meringue pie dessert, if you desire you can add a layer of graham cracker crumb crust to the bottom of baking cups before adding lemon pie filling.
Combine one package of graham crackers (crumbled) with 1/3 cup sugar and 4 tbsp. of softened butter. Press into bottom of baking cups or jars and bake at 350°F for 10 minutes. Remove from oven and cool for about 10 minutes, then continue with pie and meringue steps.
