Craving a lemon meringue pie, but just don’t have the time to make one? These lemon meringue pie pudding cups are just as delicious! This miniature spin on the traditional treat is quick and easy and results in a luscious lemon pudding topped with airy meringue. If you're a Lemon meringue fan too, check out our Lemon Meringue Pie Bars as well!
These pudding cups make the perfect afternoon snack, but they are also great for parties and celebrations. If you’re in need of a super quick dessert, you won’t find anything any quicker to make. They're the perfect individual dessert for baby showers, backyard bbq's, brunch tables, and more.
WHY WE LOVE LEMON MERINGUE PIE PUDDING CUPS
We love lemon meringue pie pudding cups. They are great for kids and adults alike. Here’s why we love them so much:
- So quick and easy. This recipe only takes 10-minutes of prep, and you’re ready to eat a delicious treat!
- Tastes just like the pie. We love lemon meringue pie, and these pudding cups are just as delicious. Flavor-wise, you won’t be able to tell the difference.
- The perfect cool treat. Cold pudding is the perfect cool treat on a hot summer’s day. And it’s perfect for bridal showers, baby showers, and so much more.
- Golden Lemon Oreos
- Instant Jell-O Lemon Pudding
- Whole milk, cold
- Egg whites
- Cream of tartar
SUBSTITUTIONS AND ADDITIONS
- Oreos- The lemon oreos give this pudding more of a lemon meringue pie flavor, but if you can’t find them, you can use Golden Oreos instead.
- Cream of tartar- You can substitute cream of tartar for 1 teaspoon of vinegar or lemon juice for every ½ teaspoon of cream of tartar.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Food processor
- Mixing bowls
- Electric mixer
- Plastic cups or glass jars
- Kitchen Torch
HOW TO MAKE LEMON MERINGUE PIE PUDDING CUPS
Using packages of Instant Pudding mix, this recipe is as easy as 1, 2, 3. Follow the directions below for a quick and easy dessert.
- First, pulse the Oreos in a food processor until they are finely crushed.
- Next whisk the pudding mix and milk together until smooth and creamy. Set to the side.
- Put a spoonful of Oreo crumbs in the bottom of each cup or glass jar. Then, fill the cups with lemon pudding.
- To make the meringue, beat the egg whites and cream of tartar until frothy. While the mixer is still running, gradually add the sugar. Continue beating until stiff peaks form.
- Spoon the meringue mixture over the lemon pudding. Use a kitchen torch to torch the tops of the meringue.
- Serve and Enjoy!
TIPS AND STORAGE RECOMMENDATIONS
- Prepare your cups up to 3 hours before serving. Serve cold.
- When using the kitchen torch, be careful to avoid the sides of the cup if you are using a plastic cup. The torch will melt the plastic.
- If you don’t have a food processor, you can crush the Oreos in a ziploc bag with a meat tenderizer.
- Cover your cups of pudding with plastic wrap or put the lid on the jars.
- Place the lemon meringue pie pudding cups in the refrigerator.
- Pudding will last in the refrigerator for 2-3 days.
- Keep in mind that the meringue will weep after a day.
FREQUENTLY ASKED QUESTIONS
Do I have to make the meringue?
No! You don’t have to top the pudding with meringue, but that’s what makes it like the pie. You could just use whipped cream instead if you want a quicker alternative.
Can I freeze pudding?
Sure! When you freeze pudding including homemade pudding, the consistency becomes like a rich and creamy ice cream. So, if you want a cold treat, you can totally make this into an ice cream treat.
Can I make homemade lemon pudding?
Absolutely! Instant pudding is much faster, but if you want the full flavor of a homemade pudding, it would be delicious. Here’s a delicious homemade pudding recipe.
OTHER RECIPES YOU MAY ENJOY
- Raspberry Pudding Pops
- Strawberry Shortcake Pudding Cups
- Easy Chocolate Peppermint Pudding Cups
- Garden Pudding Cups
- Graveyard Pudding Cups
Pulse Oreos in a food processor until finely crushed.
In a large bowl, whisk together lemon pudding and milk. Whisk until smooth. Set aside to set.
Place a spoonful of oreo crumbs at the bottom of each cup. Fill cups with lemon pudding.
With an electric mixer, beat the egg whites and cream of tartar until frothy. With the mixer still running, gradually add the 3 tablespoons of sugar and continue beating until stiff peaks form. Spoon the meringue over the lemon pudding. Torch the tops of the meringue with a kitchen torch, carefully avoiding the sides of the cup if using plastic.
Tip- prepare cups up to 3 hours before serving. Serve cold.