Are you ready to tantalize your taste buds with a delightful twist on a timeless dessert? This Lemon Meringue Pie recipe with Jello combines the tangy zest of lemon, the airy fluffiness of meringue, and the delightful jiggle of Jello for a truly unforgettable treat. It's easier than you think to make this show-stopping pie, perfect for family gatherings, potlucks, or simply a special weeknight dessert. This easy recipe is a delicious addition to your collection of homemade cooking adventures!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Lemon Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice (about 3 large lemons)
- 1/4 cup lemon zest
- 1 (3 ounce) package lemon Jello
- 1/4 cup water
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until lightly golden.
Making the Lemon Filling:
- Bloom the Jello: In a small bowl, combine the lemon Jello and the 1/4 cup of water. Let it sit for 5 minutes to bloom.
- Combine ingredients: In a medium bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest.
- Add Jello: Stir in the bloomed Jello until completely dissolved.
- Pour into crust: Pour the lemon filling into the baked pie crust.
Making the Meringue:
- Whip egg whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Add cream of tartar: Add the cream of tartar and continue beating until stiff peaks form.
- Gradually add sugar: Gradually add the sugar, one tablespoon at a time, beating until the meringue is glossy and stiff.
- Spread and bake: Spread the meringue over the lemon filling, sealing the edges to the crust. Bake for 12-15 minutes, or until the meringue is lightly browned.
Tips for Success:
- Ensure your egg whites and bowl are completely clean and free of any grease for optimal meringue volume.
- Don’t overbake the crust or the meringue.
- Let the pie cool completely before serving to allow the filling to set properly. This ensures a perfect balance of textures.
Variations:
- Berrylicious: Add a layer of fresh berries to the filling for a delightful fruity twist.
- Raspberry Delight: Swap the lemon Jello for raspberry Jello for a different flavor profile.
- Coconut Cream: Top the meringue with toasted coconut flakes for added texture and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (This will vary based on crust type and specific ingredients used.)
This recipe is a great source of Vitamin C from the lemons.
This Lemon Meringue Pie with Jello recipe is a fantastic example of easy recipes that deliver big on flavor. It's a delicious dish perfect for any occasion, showcasing the best of homemade cooking. Enjoy!