Homemade Lemon Meringue Pie Jello Shots

Finding a fun twist on classic desserts for your next party can feel like an uphill battle. After all, you want something that tastes amazing but won’t have you stuck in the kitchen all day, and things get even trickier when you’re trying to serve a crowd without dealing with messy slices and plates.

Luckily, these lemon meringue pie jello shots hit the sweet spot: they capture all the flavors of the beloved pie in a fun, portable format, require no fancy equipment, and can be made ahead of time so you can actually enjoy your own party.

What Kind of Lemon Liquor Should I Use?

For these jello shots, you have several great options when it comes to lemon liquor. Limoncello is probably the most popular choice and gives you that authentic Italian lemon flavor that pairs perfectly with the pie filling. If you can’t find limoncello, lemon vodka works just as well and is usually easier to find at most liquor stores. You could even use regular vodka and add a bit of fresh lemon juice for that citrus kick. Just make sure whatever you choose has a good lemon flavor since it’s really going to shine through in these shots and complement that classic lemon meringue pie taste.

Options for Substitutions

This fun twist on a classic dessert has some room for swaps if you need them:

• Graham cracker crumbs: You can crush your own graham crackers or substitute with vanilla wafer crumbs, digestive biscuit crumbs, or even crushed shortbread cookies for a different flavor base.
• Lemon liquor: If you don’t have lemon liquor, try limoncello, vodka with fresh lemon juice, or even rum with lemon extract. For a non-alcoholic version, use lemon juice mixed with simple syrup, but reduce the gelatin liquid accordingly.
• Lemon pie filling: Store-bought is convenient, but you can make your own with lemon curd or even use lemon pudding mix prepared according to package directions.
• Condensed milk: Heavy cream or half-and-half works as a substitute, though you might want to add a tablespoon of sugar to maintain sweetness.
• Cream of tartar: If you’re out, substitute with 1 teaspoon of lemon juice or white vinegar to help stabilize the egg whites.
• Egg whites: For food safety concerns, you can use pasteurized egg whites from a carton or meringue powder mixed with water following package directions.

Watch Out for These Mistakes While Making

The biggest mistake when making lemon meringue pie jello shots is not letting the gelatin mixture cool completely before adding the alcohol, which can cause the liquor to evaporate and leave you with weak shots that don’t pack the punch you’re looking for.

Another common error is rushing the meringue by using cold egg whites – room temperature whites whip up much better and create a more stable foam, so take them out of the fridge about 30 minutes before you start.

Don’t skip the cream of tartar when making your meringue, as this ingredient helps stabilize the egg whites and prevents them from deflating, and make sure to add the sugar gradually while beating to avoid a grainy texture.

Finally, be patient with the setting process – these shots need at least 4 hours in the fridge to fully set, and trying to unmold them too early will result in a wobbly mess instead of the firm, sliceable treats you’re aiming for.

What to Serve With Lemon Meringue Pie Jello Shots?

These fun little boozy treats are perfect for parties and go great with other finger foods that won’t compete with their bright lemon flavor. I love serving them alongside simple appetizers like cheese and crackers, fresh berries, or even some vanilla wafers for guests who want a little extra sweetness. Since they’re already pretty rich and sweet, lighter snacks work best – think veggie platters, nuts, or maybe some mini sandwiches. They’re also fantastic as a dessert course at dinner parties, especially when you want something that’s easy to grab and enjoy while mingling with friends.

Storage Instructions

Chill: These jello shots need to stay cold to keep their shape and that perfect jiggly texture. Store them covered in the refrigerator for up to 3 days. I like to keep them on a tray so they don’t tip over, and they’re always a hit at parties when served nice and chilled.

Make Ahead: You can definitely make these a day or two before your party! Actually, they taste even better after sitting overnight because all the flavors have time to meld together. Just make sure to add the meringue topping right before serving so it stays fluffy and doesn’t get soggy.

Serve: Keep these cold right up until serving time – they’ll start to lose their shape if they sit out too long at room temperature. If you’re taking them to a party, transport them in a cooler with ice packs to keep them firm and ready to enjoy.

Preparation Time	20-30 minutes
Cooking Time	0-5 minutes
Total Time	120-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 20-25 g
• Fat: 60-70 g
• Carbohydrates: 350-400 g

Ingredients

For the base:

• 3/4 cup crushed graham crackers
• 1/4 cup granulated sugar
• 3 tbsp melted butter

For the lemon layer:

• 2 envelopes plain gelatin
• 1/2 cup water
• 1/3 cup sweetened condensed milk
• 2/3 cup lemon pie filling
• 1 cup lemon liqueur

For the meringue topping:

• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 6 tbsp white sugar
• 1/2 tsp vanilla extract

Step 1: Prepare the Graham Cracker Crust

• 3/4 cup crushed graham crackers
• 1/4 cup granulated sugar
• 3 tbsp melted butter

In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter.

Mix until the mixture is evenly moistened and resembles wet sand.

Using a tablespoon, scoop the mixture into each cup and press it down firmly to create an even crust layer.

Step 2: Bloom the Gelatin

• 2 envelopes plain gelatin
• 1/2 cup water

In a medium-sized bowl, sprinkle the gelatin over the water and stir to combine.

Let it sit for 5 minutes to bloom, ensuring it fully absorbs the water and becomes spongy.

Step 3: Make the Lemon Mixture

• bloomed gelatin from Step 2
• 1/3 cup sweetened condensed milk
• 2/3 cup lemon pie filling
• 1 cup lemon liqueur

After the gelatin has bloomed (from Step 2), add the sweetened condensed milk, lemon pie filling, and lemon liqueur to the bowl.

Stir until everything is fully combined and the mixture is smooth.

Then, pour the lemon mixture over the prepared graham cracker crusts in each cup, filling them to the top.

Refrigerate for about 2 hours or until set.

I like to let the lemon mixture chill overnight for a firmer texture.

Step 4: Prepare the Meringue

• 3 large egg whites, room temperature
• 1/4 tsp cream of tartar
• 6 tbsp white sugar
• 1/2 tsp vanilla extract

In the bowl of a stand mixer, add the room-temperature egg whites.

Beat on high speed until foamy.

Continue beating while gradually adding the cream of tartar, then the white sugar, a tablespoon at a time.

Beat until stiff peaks form and the mixture is glossy, then add the vanilla extract and beat just until combined.

Step 5: Assemble and Garnish the Lemon Meringue Jello Shots

• meringue from Step 4
• jello shots from Step 3

Using a piping bag or a small ice cream scoop, place a generous dollop of meringue (from Step 4) on top of each set lemon layer (from Step 3).

Optionally, garnish as desired and enjoy.

For an extra touch, I like to lightly toast the meringue with a kitchen torch for some beautiful color and flavor.