Lemon Meringue Pie in a Mason Jar

When it was time to buy Girl Scout cookies this year, as soon as I saw the Lemonades I knew I wanted to make a lemon meringue pie with them. I’ve said it before but my mom is known for her pies, especially her Lemon Meringue pies. So from a young age, lemon desserts have been my favorite.

Growing up I never tried to make her pies. The only activity I had was to lick the spoon and bowl after she poured the lemon filling into the pie shell. After I made these little treats, I acted like a kid and licked the bowl once again.

If you love lemon desserts as I do, this is the treat for you. The lemon flavor runs deep and the Girl Scout Lemonade cookies add a special flavor. And who doesn’t like anything in a Mason jar.

Lemon Meringue Pie in a Mason Jar

Crust:
12 Girl Scout Lemonade cookies
5 tbsp butter, melted
1/4 c sugar

Filling:
1 – 4.3 oz package Jell-O Lemon Cook and Serve Pudding
3/4 c sugar
1/2 c water plus 2 1/2 c water
3 eggs yolks (reserve egg whites for meringue)
1 lemon, zest and juice

Meringue:
3 egg whites
1/3 c sugar

Instructions:

Preheat oven to 375 degrees.

In a small bowl, mix together cookie crumbs, sugar and melted butter until combined. Using a Large Cookie Scoop, add one scoop each to 12 mini mason jars aka Jelly Jars.  Pat down cookie crumbs until firm in jar. Place jars on a cookie sheet and bake for 7 minutes. Remove and let cool.

Turn oven to 350 degrees.

In a medium saucepan, add pudding mix, sugar and 1/2 c water.  Whisk together and place on stove over medium heat. Add remaining water, lemon zest and lemon juice and continue whisking together. Stir frequently until mixture comes to a boil. Take off heat and let sit for 5 minutes, stirring twice.

While mixture is cooling, make meringue. Using an electric mixer, beat egg whites on high until fluffy. Gradually add in about 1 Tbsp sugar at a time and continue beating to incorporate.

Using a Large Cookie Scoop, place two scoops lemon filling per Mason jar. Add meringue to each Mason jar. Place Mason jars in the oven and cook for 8-10 minutes or until meringue is browned.

Let pies cool for 3-5 hours. Serve or place in the refrigerator.

NOTE:  I will say that these little pies are best eaten a few hours after being made. They will keep in the refrigerator but the meringue and the cookie crust hold up better without being refrigerated. 

Disclaimer: Affiliate links are included in case you want to use the same products I used to make this lemony delicious dessert.