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Easy Lemon "Meringue" Pie

Rated as 4 out of 5 Stars

"The best and easiest lemon meringue pie EVER! Just don't get antsy and add the topping to the pie until the filling is set or you'll have overflow issues."
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Ingredients

5 h servings 1507 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Mix wafer crumbs, 2 Tbsp. sugar and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 min.
  3. Mix remaining 1/4 cup sugar and cornstarch in medium saucepan. Gradually stir in water until well blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes and zest; stir until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Pour into crust.
  4. Microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted, stirring after 1 min. Stir until mixture is well blended. Refrigerate 15 min. or until completely cooled. Whisk in COOL WHIP; spread over gelatin mixture. Refrigerate 3 hours or until firm.

Footnotes

  • Kraft Kitchens Tips
  • Cooking Know-How: The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. An 8-oz. tub will thaw in 4 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
  • Size-Wise: Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

Nutrition Facts


Per Serving: 1507 calories; 61.8 g fat; 231.9 g carbohydrates; 11.4 g protein; 57 mg cholesterol; 1196 mg sodium. Full nutrition

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Reviews

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Very pretty and easy to make. This can be made with diet gelatin and without a crust. Cut back on some calories this way and tastes just as good.