Ingredients
- Pie Filling:
- 9.2 ounces cook-and-serve vanilla pudding mix (2 family-size packages)
- 3 ounces lemon gelatin mix (1 standard package)
- 2 1/3 cups water
- 1/3 cup freshly squeezed lemon juice
- 1 (9-inch) graham cracker pie crust
- Meringue Topping:
- 3 large egg whites, room temperature
- 3 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
Instructions
- In a medium saucepan, whisk together the vanilla pudding mix and lemon gelatin mix.
- Gradually whisk in water and lemon juice until smooth.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil. Continue boiling for 3 minutes while stirring constantly until thickened.
- Remove from heat and cool for 10 minutes.
- Pour filling into the graham cracker crust and spread evenly.
- Place plastic wrap directly on the surface and refrigerate for about 4 hours until fully set.
- To prepare the meringue, beat egg whites until frothy. Add sugar and cream of tartar, then beat on high until stiff, glossy peaks form.
- Spread meringue over chilled filling, sealing it to the edges of the crust.
- Toast the meringue with a kitchen torch until golden brown.
- Refrigerate until ready to serve. Slice into 8 pieces.
Notes
- Ensure the filling boils for a full 3 minutes to activate proper thickening.
- Seal meringue completely to the crust edges to prevent weeping.
- Fresh lemon juice provides the best flavor.
- If using a broiler to toast, watch carefully to avoid burning.
- Best served within 2–3 days for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 28 g
- Sodium: 340 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
