Want to WOW friends and family at your next party or holiday gathering? These sweet and tangy Lemon Meringue Pie Jello Shots turn heads and taste just like a classic lemon meringue pie!
Hi cousins! Jello shots are one of my favorite boozy recipes. They are an elevated take on a typically casual infused dessert. You will also like that they can be made in advance, fit easily in the fridge, and travel well.
What Are Lemon Meringue Pie Jello Shots?
Lemon Meringue Pie Jello Shots are a delicious combination of lemon and meringue flavors mixed with lemon liquor and Jello and served in a shot cup. They are a unique twist on the classic Jello shot that will give your guests something to talk about.
Everyone will love the tangy and sweet flavor of this delectable treat. Just be mindful because the liquor is so smooth that it can sneak up on you!
Lemon Meringue Pie Jello Shots Ingredients and Shopping List
- Graham Cracker Crumbs—buy crumbs or hand-crush about a sleeve of graham crackers if you don’t have crumbs.
- Sugar—plain white sugar or raw sugar.
- Butter—melted salted butter.
Boozy Lemon Filling
- Unflavored Gelatin—2 packs of unflavored gelatin as the pie filling and liquor flavor these shots.
- Water—you will need both cold and boiling water.
- Condensed Milk—this gives the gelatin a creamy texture.
- Lemon Pie Filling—this will pack your shot with a tangy flavor.
- Lemon Liquor—adds a bit more lemon flavor and a boozy kick.
- Egg Whites—room temperature egg whites from 3 large eggs. Let your eggs sit outside of the fridge for at least 30 minutes; closer to 60 minutes is better.
- Cream of Tartar—this is essential for a stiff meringue.
- Sugar—plain white sugar.
- Vanilla Extract—pure vanilla, not imitation vanilla.
Supplies Needed to Make Lemon Meringue Pie Jello Shots
- Measuring Cups—to measure ingredients.
- Measuring Spoons—to measure out ingredients.
- Whisk—for easy mixing and dissolving your gelatin.
- Standard Mixer—to mix the meringue topping.
- Piping Bag—to pipe the meringue topping.
- Medium Bowl—bowls with a spout make it easier to pour into the shot cups.
- Syringe—if you aren’t using a bowl with a spout, cooking syringes are great to use to add your Jello mixture to your shot cups.
- Large Spoons—for mixing and scooping.
- Tea Kettle or Pot—for boiling the water.
- 16 (2 ounce) Jello Shot Cups with Lids—to put the Jello shots in.
- Large Baking Sheet—optional but easy them make it easier to transfer the shots to the fridge.
- Kitchen Torch—to toast the meringue topping.
- Optional—egg white separator, ice cream scoop for scooping the meringue, and toothpicks or small spoons to release the shots from the cup.
How to Make Delicious Lemon Meringue Pie Jello Shots
- Most Jello shots don’t have a crust, but this is a pie shot, so it needs one!
- If you only have whole graham crackers, crush about 1 sleeve for 3/4 of a cup.
- Use a rolling pin to crush the graham crackers in a gallon-sized zip-top baggie to minimize the mess.
- Melt the butter, mix in the sugar and graham crackers, and press firmly into the bottom of your condiment/shot cups.
Lemon Meringue Jello Pie Shot Filling
- Chill the condensed milk, pie filling, and liquor to speed up the setting time.
- Arrange the shot cups on a baking sheet so that they are easy to transfer to the fridge.
- Add the gelatin and boiling water to a medium bowl and stir.
- Ensure the gelatin is completely dissolved in the boiling water to prevent clumping.
- Stir in the chilled ingredients and pour the filling on top of the pie crust.
- Top with a lid and let chill for at least 2 hours.
- Wait to make the meringue until you are ready to serve your shots.
- If you only have a hand mixer, use that, but a countertop mixer is easier for beating meringue.
- Beat the eggs on high speed until they are foamy, which takes 4 to 5 minutes.
- Add the cream of tartar, then add the sugar one tablespoon at a time.
- Beat until stiff peaks form, which takes another 5 to 7 minutes.
- Beat in the vanilla.
- Remove the shot cup lids and use a piping bag or small ice cream scoop to top your shots.
- Lightly torch the top of the meringue, being careful not to torch the cup—only the meringue. It only takes a couple of seconds per shot to get a nice brown finish.
Pro-Tips + FAQs for Making Lemon Meringue Pie Jello Shots
Don’t Have Lemon Liquor?
If you don’t have lemon liquor, you can substitute plain vodka instead. You could also experiment with coconut, whipped cream, and other citrus vodkas.
How Long Do Jello Shots Last?
The Jello pie filling is good for 3 to 5 days in the refrigerator. However, the meringue will begin to go soft after about 2 days.
Can You Double This Jello Shot Recipe?
Yes! This recipe makes 16 (2 oz) shots. Most of your guests will want at least 2 shots. Double or triple this recipe to make more.
Or make one of my other Jello shot recipes:
What to Do With Leftover Lemon Meringue Pie Jello Shots Ingredients?
Wasted ingredients are wasted money! Here’s what to do with your remaining ingredients:
Pie filling—freeze your leftover pie filling for 3 to 4 months for the next time you want to make this recipe. Just make sure it’s in an airtight and freezer-safe container. Or use it within the next 3 days to drizzle over oatmeal, ice cream, and other desserts.
Condensed milk—place your remaining condensed milk in an airtight or freezer-safe container and use it within 3 months. Or drizzle it over fresh fruit or cornbread or use it within the next 3 days to sweeten coffee or tea.
Egg yolks—store your egg yolks in an airtight container in the fridge for up to 2 days. Use them to make scrambled eggs tomorrow for breakfast, which will add a bit more protein.
Lemon Meringue Pie Jello Shot
Pie Shell Layer
- ¾ cup graham cracker crumbs
- ¼ cup sugar
- 3 tbsp Butter melted
- 2 envelopes unflavored gelatin
- ½ cup water
- ⅓ cup Condensed milk
- ⅔ cup Lemon pie filling
- 1 cup lemon Liquor
To Make the Pie Crust:
- Combine the ingredients for the crust in a medium bowl and mix until combined. Use a tablespoon and scoop the crust and place in each cup.
- Press the crust down into the cups to create a firm, even layer.
To Make the Boozy Lemon Jello:
- In a medium-sized bowl, add the gelatin and water and stir to combine.
- Set to the side for 5 minutes.
- Add the rest of the ingredients to the gelatin and stir to combine.
- Pour the lemon mixture on top of the crust-filled cups to the top.
- Place in the refrigerator for 2 hours or until set.
To Make the Meringue Topping:
- In a bowl of a stand mixer, add the egg whites.
- Beat the egg whites at high speed until the egg whites are foamy.
- Continue beating, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form.
- Finally, beat in the vanilla
- Using a piping bag or small ice scoop, place a dollop of meringue on top of the jello shots.
- Garnish and enjoy