| Level: | Intermediate |
| Total: | 3 hr 35 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Cook: | 25 min |
| Yield: | 1 (9 1/2-inch) tart |
Ingredients
- 1 (15-ounce) box unroll and bake pie crusts (recommended: Pillsbury)
- 1 (4.3-ounce) box lemon pudding mix (recommended: Jell-O cook and serve)
- 4 egg yolks
- 1/4 cup sugar
- 3 cups lemonade
- 2 teaspoons lemon zest, finely grated
- Fresh berries and whipped topping, for serving
Instructions
- Preheat oven to 350 degrees F.
- Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden.
- While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally.
- Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.
- Serve with fresh berries and whipped topping.
Reviews
I made this as a lemon meringue pie. Needs a teeney bit more sugar. I used 1 1/2 boxes of 2.9 oz. Jello cook and serve lemon pudding mix. Very good and I will make it again!
I found the 4.3 ounce Jello Cook and Serve pudding. It’s the larger box. Worked great.
Looked and tasted sooooo good. I used 2 small boxes of lemon flavored pudding/pie from ‘MY T FINE’, then made meringue from egg whites. My family wants me to make it again .Its a keeper.
THIS IS MADE WITH PUDDING! It WILL BE FIRMER using less liquid! It makes a firmer result. As usual however, FN goofed up. The crust should be baked @ 450 – follow box instructions. THERE’S NO 4.3 oz. box of pudding. Common sense told me use 2 regular sized and it worked well. If your tart didn’t set – after you bring to a boil, boil for another minute or so….do this, especially when making a from scratch pudding. Also, if you do use a 9″ tart pan AS DIRECTED, you will end up with like 1/2 cup of leftover pudding [didn’t mind, the cook’s share]. I used Trop 50 lemonade and also added the juice of 1/2 lemon for an extra kick. I make real whipped cream and the confectioners sugar I put into it balanced the sweet/tartness of the pie/blackberries. Really great quick, easy, impressive dessert………..Thanks Sandra!
Didn’t love this one. The flavor was good, very lemony, but it has a very Jelloish consistency, which makes sense because it is made with a jello packet. Not creamy at all it is like a lemon jello pie, which is fine if you like Jello……..I don’t
eag from Fayetteville, If it didn’t set, you didn’t cook it long enough or didn’t use the recommended amount of pudding mix. You can always just put it back in the sauce pan, cook it longer, then pour it back in the crust, no one will know, unless you tell on yourself! : Happy baking/cooking!
This was sooooooooooooo tasty and easy, too!! I would give it a 5 but I am sure due to “operator error” something went arye. It never did “set”. It got think but didn’t set to a firm, pie consistency. please help because i made two (separate pies, separate times in the absolute hope of sharing and ….. i just couldn’t (enjoyed with a spoon at home though, for sure! I’ll keep reading, maybe someone else shared my same experience.
the favor was soooooooo good
I need to know…what type of lemonade to use?!?
What a wonderful and easy pie! The taste of the lemon reminds me of the filling of my grandmothers lemon meringue pie. Will use this again soon. Thanks Sandra!