We've got a cool and creamy twist on lemon meringue pie. Our Lemon Meringue Freeze recipe has a frozen lemon filling and a baked meringue topping. Lemon meringue pie just got a lot more interesting.
What do I need ?
Original recipe yields 14 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (128 g) Jell-O Lemon Pie Filling
1 Tbsp. lemon zest
2 pkg. (42 g each) Dream Whip Dessert Topping Mix
14 soft ladyfingers
1/2 cup fresh raspberries
1 Tbsp. thin lemon peel twists
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How do I make it ?
Prepare pie filling as directed on package; pour into medium bowl. Stir in zest. Cool completely.
Prepare dessert topping as directed on package. Gently stir into pie filling.
Cut 2-inch piece from one end of each ladyfinger; set aside. Stand ladyfingers, rounded-sides out, around rim of 9-inch springform pan; cover bottom with trimmed pieces. Fill with pie filling. Freeze 4 hours or until firm.
Heat oven to 425ºF. Remove rim of pan. Prepare meringue as directed on pie filling package; spread over dessert. Bake 5 min. or until golden brown. Top with raspberries and lemon peel.
Kraft Kitchen Tips!
Dessert can be made ahead of time. Cover tightly. Freeze up to 2 weeks. Remove from freezer about 30 min. before serving to soften slightly before cutting into wedges.
Reserve any remaining ladyfingers for snacking or another use. Or, place on bottom of springform pan with ladyfinger trimmings. Cover with pie. Freeze and continue as directed.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 3 g
Cholesterol 85 mg
Sodium 75 mg
Carbohydrate 36 g
Fibre 0 g
Sugars 27 g
Protein 3 g
14 servings, 1 piece (110 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.