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My easy Lemon Jello Pie recipe makes a delicious no-bake dessert using just 4 simple ingredients. It’s cool, creamy and perfect for summer.
Easy Lemon Pie
I tend to get lazy when it comes to summer desserts. In other words, the easier, the better! This delicious and super simple lemon Jello pie is everything an easy dessert for summer should be. It’s ideal for lemon lovers and the perfect finish to any warm weather meal!
I modeled this lemon icebox pie after my strawberry and orange pies and kept the recipe short and simple. You basically just mix, pour and refrigerate until firm. It doesn’t get much easier than that!
Why you’ll love this easy recipe!
You use a prepared crust, so it’s completely a no bake pie. No oven needed!
The tangy lemon flavor is nicely balanced without being too sour or too lemony. The bright citrus flavor comes entirely from the lemon Jell-O.
It’s a great pantry recipe, which comes in handy when you don’t have fresh fruit on hand.
What You Need
Here are the main ingredients. Full amounts are listed in the printable recipe card at the bottom of the post.
- Box of lemon Jello — the smaller 3 oz box
- Water — ice cold water and boiling water or very hot water
- Cool Whip — or whipped topping, thawed. Real whipped cream can be used, but it won’t hold up as well
- Pie crust — I love a buttery graham cracker crust with this recipe
How to Make a Lemon Pie with Jello
First, you add the dry gelatin to a mixing bowl, and mix in boiling water to dissolve the gelatin and cold water to cool it down. Next, whisk in the whipped topping until the mixture is nice and smooth. Place it in the fridge to thicken. Then, whisk again until the lemon filling is nice and creamy. Pour the pie filling into the pie crust, and chill for 6 hours or until firm enough to cut into even slices.
Quick Tips
Make sure the frozen whipped topping is thawed completely before using.
Whisk the refrigerated mixture one last time before pouring into the pie crust to prevent any separation or unblended streaks in your pie.
Store the pie or leftover pie in your refrigerator in an airtight container or covered with plastic wrap for 3-4 days. Or, just save the plastic lid, and flip it over so it becomes a perfectly sized lid!
Variations
If you prefer stronger lemon flavor, add a tablespoon of fresh lemon juice to the filling. You can also mix in lemon zest or sprinkle zest on top of the pie.
You can substitute a homemade graham cracker crust for the store bought crust.
More Jello Pies
Easy Lemon Jello Pie
Ingredients
- 3 oz lemon Jell-o
- ⅔ cup boiling water
- 1 cup ice cold water
- 8 oz Cool Whip thawed
- 1 graham cracker pie crust 10 inch crust works best
Instructions
- Add Jello gelatin powder to a large mixing bowl
- Pour boiling water on top of the gelatin powder and whisk until fully dissolved. This will take about 2 minutes
- Pour in the ice cold water, and whisk until mixture is frothy
- Add in half of the cool whip, and whisk until fully combined
- Add in the other half of the cool whip, and whisk until mixture is fully blended, a pale yellow color, and all lumps are gone
- Place the filling mixture in the refrigerator for 30 minutes to thicken
- Very gently whisk the mixture to get rid of any separation
- Pour pie filling into the prepared graham cracker pie crust, and evenly smooth the top with a rubber spatula if needed
- Refrigerate pie for 6 hours or overnight to set up before serving
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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