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Lemon Meringue Pies in Mason Jars

Course: Dessert
Servings: 6

Equipment

  • ½ pint (8 oz) mason jars

Ingredients

Graham Cracker Crust

  • 1 package graham crackers, crumbled
  • 4 tbsp butter, softened
  • ⅓ cup sugar

Lemon Pudding Filling

  • 1 package Jell-O Cook & Serve Lemon Pudding (2.9 oz)
  • ½ cup sugar (per Jell-O package instructions)
  • 2 ¼ cups water (per Jell-O package instructions)
  • 2 egg yolks, beaten (per Jell-O package instructions)

Meringue Topping

  • 4 egg whites
  • ½ cup sugar

Instructions

Graham Cracker Crust

  • Crumble graham crackers in a large ziploc bag.
  • Add sugar and softened butter to crumbled graham crackers. Mix by hand.
  • Use hand to press mixture into bottom of six ½ pint glass mason jars (I used about ½ of a ¼ cup of mixture for each jar).

Lemon Pudding Filling (per Jell-O box instructions)

  • Stir pudding mix, sugar, ¼ cup of the water, and beaten egg yolks in a medium saucepan.
  • Stir in remaining 2 cups of water.
  • Bring to boil on medium heat, stirring constantly.
  • Once boiling, turn off heat.
  • Distribute evenly among the six ½ pint glass mason jars.

Meringue Topping

  • Beat together 4 egg whites in a mixing bowl.
  • After about a minute, slowly add in sugar.
  • Beat until firm peaks form.
  • Layer on top of lemon pudding mixture in jars (I used a small spatula).
  • Place jars on metal cookie sheet. Cook at 350 in the oven for 10 minutes.
  • Remove from oven. Let cool to room temperature before refrigerating for a few hours before serving.