Box Jello Lemon Meringue Pie Recipes

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SIMPLE LEMON PIE



Simple Lemon Pie image

"Lemon Meringue Pie is one of my favorites, and this yummy, sweet-tart version is so good that no one will suspect that it's light. Plus, a slice is the perfect choice for the diabetic in your family.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 6

1 package (.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1 package (.3 ounce) sugar-free lemon gelatin
2-1/3 cups water
1/3 cup lemon juice
1 reduced-fat graham cracker crust (9 inches)
1-1/2 cups reduced-fat whipped topping

Steps:

  • In a small saucepan, combine pudding mix and gelatin. Add water and lemon juice; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. , Remove from the heat; cool slightly. Pour into crust. Cover and refrigerate for 6 hours or overnight. Spread with whipped topping.

Nutrition Facts : Calories 146 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

MILE HIGH LEMON PIE (JELLO EASY)



Mile High Lemon Pie (Jello easy) image

Impress your family and friends with this easy Lemon Meringue Pie! Here I've broken it down in steps, so don't be intimidated by the pie!

Provided by Susan Din

Categories     Pies

Time 2h20m

Number Of Ingredients 23

1 9" pie shell - your choice, but i think homeade is best
FLAKY NO FAIL PIE CRUST-RECIPE MAKES 3 SINGLE CRUSTS THAT FREEZE WELL
GREAT TUTORIAL HERE - HTTP://THEPIONEERWOMAN.COM/COOKING/2007/12/P-P-P-PIE_CRUST_AND_ITS_P-P-P-PERFECT/
3 c all purpose flour
1 1/2 c shortening
1 large egg
5 Tbsp ice cold water
1 tsp salt
1 Tbsp vinegar
EGG WASH FOR PIE CRUST
1 egg
1 tsp water
MERINGUE
GREAT TUTORIAL HERE- HTTP://WHATSCOOKINGAMERICA.NET/EGGS/PERFECTMERINGUE.HTM
3 large egg whites at room temperature
1/2 c sugar
FILLING
1 box (small size)lemon cook and serve pudding
3/4 c sugar
3 c water
3 large egg yolks
2 Tbsp fresh lemon juice
2 tsp lemon zest-finely grated and minced

Steps:

  • 1. MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
  • 2. BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
  • 3. MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
  • 4. PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
  • 5. Pour immediately into prepared pie shell.
  • 6. Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.

JELL-O® LEMON PIE



Jell-O® Lemon Pie image

I found this lemon pie recipe a couple of years ago and made it for a dinner party. There were about 4 other pies and this is the only one that was gone. I have been making it ever since and because lemons are great all year 'round. All holidays or any day is a wonderful occasion.

Provided by Karen Macak

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 2h40m

Yield 10

Number Of Ingredients 8

1 ½ cups crushed graham crackers
½ cup white sugar
6 tablespoons unsalted butter, melted
1 cup boiling water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
1 (14 ounce) can chilled sweetened condensed milk
1 (8 ounce) package cream cheese, at room temperature
1 large lemon, zested and juiced

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.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 50.1 g, Cholesterol 56.3 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 240.1 mg, Sugar 42.5 g

JUST THE BEST AND EASIEST LEMON MERINGUE PIE



Just the Best and Easiest Lemon Meringue Pie image

I have made umpteen lemon pies in my past and many of them from scratch. However, I always go back to this one which starts with a lemon pie filling mix. The added lemon juice gives a very fresh flavor. Hope you enjoy this as much as I do.

Provided by Marie

Categories     Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 ounce) box lemon pudding mix (Jello brand)
2/3 cup sugar
2 1/4 cups water
3 egg yolks
2 tablespoons lemon juice
2 tablespoons butter
3 egg whites
6 tablespoons sugar
1 baked 9-inch pie shell, cooled
use the cook and serve mix not instant pudding mix

Steps:

  • Combine pie filling mix, sugar and 1/4 cup of the water.
  • Blend in egg yolks and remaining water.
  • Cook and stir over medium heat until mixture comes to a full boil.
  • Remove from heat.
  • Blend in lemon juice and butter.
  • Cool 5 minutes, stirring twice.
  • Pour in pie shell.
  • For meringue, beat egg whites until foamy.
  • Gradually beat in 6 tablespoons sugar and beat until mixture forms stiff shiny peaks.
  • Spread meringue over pie filling being sure to seal to the edge of pie crust and bake at 425 degrees for 5 to 10 minutes, or until meringue is browned.
  • Cool a few hours before serving.

Nutrition Facts : Calories 415.3, Fat 16.4, SaturatedFat 5.8, Cholesterol 104.6, Sodium 413, Carbohydrate 63.5, Fiber 0.5, Sugar 35.1, Protein 5

JELLO CLASSIC LEMON MERINGUE PIE



Jello Classic Lemon Meringue Pie image

Recipe for JEllo Classic Lemon Meringue Pie

Categories     Desserts     Other     Other Desserts     Dessert     Desserts Dessert

Yield 8

Number Of Ingredients 11

1 Pet Ritz deep dish pie crust, baked per pie instructions
Pudding Pie:
4.3 oz, Jello cook and serve Lemon Pudding box
3/4 cup sugar
1/2 cup water
3 beaten egg yolks
Stir. Then add
2 1/2 cups water
Meringue:
3 egg yolks
1/3 cup sugar.

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.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

EASY PEZZY LEMON CURD OR LEMON MERINGUE PIE



Easy Pezzy Lemon Curd or Lemon Meringue Pie image

One day, some odd decades ago I wanted to make a quick easy Lemon pie. I bought a package of Jello Lemon pudding and pie filling. On the side of the box it said, "Classic pie Meringue." I thought it meant a pudding pie with meringue until I read the direction. Well, I read, made it (of course I tweeked it) & came up with the...

Provided by Bonnie Beck

Categories     Pies

Time 15m

Number Of Ingredients 6

1 pkg 4.3 oz. lemon jello, cook and serve
3/4 c sugar
3 exlarge organic egg yolks, beaten
1/2 c lemon juice, fresh
2 1/2 water
1 tsp freshly grated lemon zest

Steps:

  • 1. I love Meyer Lemons so that is what I always use. I live in California so Meyer lemons are not hard to find here. Almost every neighbor has at least one tree in their yard. I ususally get a huge bag full and squeeze them to use during the year. I zest the skins and freeze the zest to and some I dry in the oven on low heat. Follow directions on box. The only thing your are going to do different is adding the 1/2 cup lemon juice and instead of the 1/2 cup of water and lemon zest.
  • 2. For those who don't like "Puker Power" use 1/4 lemon juice and 1/4 cup water. I love Pucker Power..so I use the 1/2 cup of lemon juice.
  • 3. Note: Always spread the Meringue so that it touchs the pie crust. This prevents the Meringue from shrinking when you put it in the oven to brown the meringue lightly.

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