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Lemon meringue pie is a classic dessert that is perfect for any occasion. But what if you’re only cooking for one? Or you want to enjoy a slice of pie without the guilt? This single serving lemon meringue pie is the perfect solution.
Welcome to your ultimate guide to creating a single serving Lemon Meringue Pie, perfect for those moments when you crave a slice of sunshine baked into a sweet delight. This simplified version of the classic dessert features a tangy lemon filling, fluffy meringue topping, and a crumbly graham cracker crust. With our easy-to-follow recipe, you’ll be savoring your personal serving of this zesty treat in no time.
Why You’ll Love This Recipe
- Zero Leftovers: Crafted to serve one, there’s no need to worry about what to do with excess.
- Effortless Preparation: The straightforward steps make this recipe a breeze, even for kitchen novices.
- Balanced Flavors: The play of tart lemon and sweet meringue offers a perfect harmony of taste.
- Ingredient Flexibility: This recipe provides ample room for personalization with various ingredient options.
- Home-Baked Gourmet: Enjoy the luxury of a sophisticated dessert, freshly baked in the comfort of your home.
Table of Contents
RELATED: The Best Cookie Recipes For One
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Graham cracker crumbs: Graham crackers are sweet whole wheat cookies made from graham flour. They are commonly found in the US in the cookie aisle of the grocery store. You can also use ginger snaps or vanilla wafers. In the UK, you can use digestive biscuits and in Australia, Arnott’s Granita biscuit is a good substitute.
- Butter: I use salted butter in this recipe but you can use unsalted if you’d like.
- Sugar: Use a small amount of granulated sugar in the cookie crust, in the filling, and in the meringue topping.
- Cornstarch and water: Cornstarch is an ingredient that helps the lemon curd filling thicken. We mix cornstarch with sugar in a small saucepan, then stir in the water. This guarantees a smooth lemon filling.
- Egg: Use the egg yolk for the filling and the egg white for the meringue.
- Lemon juice: If you have a fresh lemon on hand, use it. If not, use bottled lemon juice instead. If using freshly squeezed lemon juice, zest 1/2 teaspoon and add the lemon zest to the filling for a more intense lemon flavor. If you want to switch up the flavor, try other citrus juices like lime or grapefruit.
- Cream of tartar: Cream of tartar is used to stabilize the egg white and helps provide the characteristic high peaks in the meringue topping.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
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How To Make A Mini Lemon Meringue Pie
These step-by-step photos and instructions help you visualize how to make a lemon meringue pie. See the recipe box below for ingredient amounts and full recipe instructions.
If you’ve ever wondered how to make lemon meringue pie, you’ll be surprised by how easy it is. Follow these simple step-by-step instructions, read through the expert tips and FAQs, and you’ll have no trouble at all.
- Make the pie crust: Heat the oven to 350°F (177°C). Place 2 sheets of graham crackers in a ziplock bag, seal, and roll with a rolling pin or heavy can to crush. This yields about ¼ cup of crushed graham crackers. Alternatively, you can add the cookies to a food processor and pulse until the cookies turn to crumbs.
- Pour the cookie crumbs into a small bowl and stir in the sugar and melted butter.
- Pour the crumbs into a 10-ounce ramekin. Using your fingers or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
- Bake the crust for 15 minutes. Then, remove it from the oven and set it aside to cool.
- Make the filling: Increase the oven temperature to 400°F (200°C). Whisk the egg yolk in a small bowl and set aside.
- In a 1-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Once thickened, reduce the heat to low.
- Stir 1 to 2 spoonfuls of the hot mixture into the egg yolk to temper the yolk. Then, in a slow and steady stream, whisk the egg yolk mixture into the saucepan. Bring the heat to medium and cook until the mixture is thick and begins to bubble, stirring constantly. Remove from the heat and stir in butter, lemon juice, and lemon zest.
What is tempering the egg yolk? Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot mixture to the egg, whisking constantly. Then, very slowly add another teaspoon to the bowl with the egg yolk while continuously whisking. Be sure to keep the egg moving so that it doesn’t scramble.
- Pour the filling over the pie crust.
- Make the meringue: Beat the egg white and cream of tartar with an electric mixer on medium-high speed until foamy, about 2 minutes.
- Beat in sugar, 1/2 tablespoon at a time; continue beating until stiff and glossy.
Pro Tip: Do not overbeat, or your meringue will be grainy
- Spoon the meringue over the pie filling and spread evenly over the top. Carefully seal the meringue to the edge of the crust to prevent “shrinking”.
What is shrinking? Shrinking is when meringue topping shrinks at the edges exposing the filling underneath. To prevent this from happening, spread the meringue slightly over the edges of the ramekin making sure the edges are sealed all around.
Pro Tip: Use the back of a spoon to create peaks all over the meringue by pulling the meringue up into peaks.
- Bake until the meringue is golden brown, 8-10 minutes.
- Transfer to a wire rack and let cool completely to room temperature. If the pie is even slightly warm when you cut into it, the lemon filling will be runny.
- Cover and refrigerate the cooled pie until you are ready to enjoy it. Store in the refrigerator.
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Expert Tips
The perfect meringue is magical. It should be light, fluffy, perfectly sweet, and stiff. To make the perfect meringue, keep these key tips in mind:
- Make sure your bowl and whisk or beaters are absolutely clean and dry.
- For the very best results, the egg white should be at room temperature before whipping. Although cold eggs are easier to separate, room-temperature egg whites whip up faster.
- Make sure no egg yolk gets into the white, this will prevent the egg white from whipping up.
- Add in the sugar slowly to make sure it completely dissolves.
Frequently Asked Questions
I’m mentioning it again because it is SO IMPORTANT.
For best results, use a 10-ounce ramekin that measures 4 inches in diameter and is approximately 1 ¾-inches tall.
Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
Be sure to check out our Store page where we feature all of the baking dishes we use in our recipes.
Yes. If you’d like to make a slightly larger pie, double the ingredient amounts and use a 5×5-inch baking dish with a base area of 25 square inches or a 4×6-inch baking dish with a base area of 24 square inches.
These dishes can be found on our Store page.
The pie can keep at room temperature for 2 hours but should be refrigerated for any time longer than that. A lemon meringue pie will keep well when covered in the refrigerator for up to 3 days.
No. I don’t recommend freezing a lemon meringue pie because freezing it will alter the texture of the filling and meringue.
The cornstarch must be cooked with the liquid until it comes to a boil to ensure it has full thickening power. If you add too much liquid or not enough cornstarch, the filling might not set properly.
Yes, you can make this pie ahead of time. Just bake the crust and filling, then let the pie cool completely. The meringue can be made just before eating.
It’s best eaten on the same day, but leftovers can be refrigerated and enjoyed within 3 days.
Serving Suggestions
An enjoyable dessert becomes a true delight when paired well. Below are some ideas to make your single-serving Lemon Meringue Pie experience even more special:
- Pair with Beverages: This dessert goes excellently with a hot cup of your favorite tea or coffee, accentuating the pie’s tangy-sweet profile.
- Ice Cream Addition: A small scoop of creamy vanilla ice cream can complement the tartness of the lemon and add an exciting contrast in temperature.
- Fresh Berries: A handful of fresh berries on the side can add a pop of color and an additional layer of flavor.
- Whipped Cream: If you fancy an extra dose of indulgence, a dollop of whipped cream on the side could be your go-to.
Recipe Variations
When it comes to baking, there’s always room for creativity. Here are some exciting variations you can experiment with when making your single-serving Lemon Meringue Pie:
- Spice It Up: Incorporate a pinch of ground cinnamon or nutmeg into the crust for a subtle warm, spiced note.
- Tropical Twist: Swap graham cracker crumbs with crushed shortbread cookies and add shredded coconut for a tropical flair.
- Chocolate Decadence: Add a thin layer of melted dark chocolate over your crust before adding the lemon filling for a decadent surprise.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small lemon meringue pie recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Graham crackers: Mini Icebox Cake, Mini S’mores Dip, No-Bake Cheesecake, Key Lime Pie
- Cornstarch: Vanilla Pudding, Slow Cooker Sesame Chicken, Lemon Bars, Cherry Pie Filling
- Lemon juice: Lemon Poppy Seed Scones, Honey Lemon Custard, Mini Pound Cake, Mango Sorbet
- Lemon zest: Lemon Curd, Lemon Blueberry Muffin, Lemon Cheesecake Mousse, Mini Blueberry Pie
- Cream of Tartar: Coconut Cream Pie, Chocolate Mousse, Snickerdoodles, Meringues
Other Mini Pie Recipes
- Pecan Pie
- Key Lime Pie
- Sweet Potato Pie
- Pumpkin Pie
- Peanut Butter Pie
- Banana Cream Pie
- Coconut Cream Pie
- French Silk Pie
- Cherry Pie
- Blueberry Pie
- Dutch Apple Pie
RELATED: 15 Easy Single Serving Dessert Recipes
A word about calories…
The nutrition information calculated in the recipe box is an estimate based on an online nutrition calculator.
Keep in mind that this recipe yields one VERY LARGE “slice” of lemon meringue pie. It is not a typical slice of pie. The pie is baked in a 10-ounce ramekin and can be enjoyed in one sitting or over a couple of days.
If you’ve tried this lemon meringue pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Lemon Meringue Pie For One
Ingredients
For the crust
- ¼ cup graham crackers
- ¼ teaspoon sugar
- 1 tablespoon salted butter , melted
For the filling
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- ⅓ cup water
- 1 egg yolk
- ½ tablespoon salted butter
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
For the meringue
- 1 egg white
- ⅛ teaspoon cream of tartar
- 1 ½ tablespoons sugar
Instructions
Make the crust
- Heat the oven to 350°F (177°C). Place 2 sheets of graham crackers in a ziplock bag, seal, and roll with a rolling pin or heavy can to crush. This yields about ¼ cup of crushed graham crackers. Alternatively, you can add the cookies to a food processor and pulse until the cookies turn to crumbs.
- Pour the cookie crumbs into a small bowl and stir in the sugar and melted butter.
- Pour the crumbs into a 10-ounce ramekin. Using your fingers or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
- Bake the crust for 15 minutes. Then, remove it from the oven and set it aside to cool.
Make the filling
- Increase the oven temperature to 400°F (200°C). Whisk the egg yolk in a small bowl and set aside.
- In a 1-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly until the mixture thickens and begins to boil. Once thickened, reduce the heat to low.
- Stir 1 to 2 spoonfuls of the hot mixture into the egg yolk to temper the yolk. Then, in a slow and steady stream, whisk the egg yolk mixture into the saucepan. Bring the heat to medium and cook until the mixture is thick and begins to bubble, stirring constantly. Remove from the heat and stir in butter, lemon juice, and lemon zest if using.What is tempering the egg yolk? Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot mixture to the egg, whisking constantly. Then, very slowly add another teaspoon to the bowl with the egg yolk while continuously whisking. Be sure to keep the egg moving so that it doesn't scramble.
- Pour the filling over the pie crust.
Make the meringue
- Beat the egg white and cream of tartar with an electric mixer on medium-high speed until foamy, about 2 minutes.
- Beat in sugar, ½ tablespoon at a time; continue beating until stiff and glossy.
- Spoon the meringue over the pie filling and spread evenly over the top. Carefully seal the meringue to the edge of the crust to prevent "shrinking".What is shrinking? Shrinking is when meringue topping shrinks at the edges exposing the filling underneath. To prevent this from happening, spread the meringue slightly over the edges of the ramekin making sure the edges are sealed all around.Pro Tip: Use the back of a spoon to create peaks all over the meringue by pulling the meringue up into peaks.
- Bake until the meringue is golden brown, 8-10 minutes.
- Transfer to a wire rack and let cool completely to room temperature. If the pie is even slightly warm when you cut into it, the lemon filling will be runny.
- Cover and refrigerate the cooled pie until you are ready to enjoy it. Store in the refrigerator.
Notes
- Make sure your bowl and whisk or beaters are absolutely clean and dry.
- For the very best results, the egg white should be at room temperature before whipping. Although cold eggs are easier to separate, room-temperature egg whites whip up faster.
- Make sure no egg yolk gets into the white, this will prevent the egg white from whipping up.
- Add in the sugar slowly to make sure it completely dissolves.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I absolutely loved it! I have made many lemon meringue pies but this was the best for sure. I loved it being a single dish the best. Love the website and new ideas!
Thank you! I’m so happy you enjoyed the pie.
You can substitute an equal amount of orange juice and orange zest for the lemon juice and lemon zest to have an orange meringue pie. Keep all the rest of the ingredients the same amount.
Love all your recipes and great ideas.
Terrific recipe.
Where does the lemon zest get added?
Add lemon zest in Step 3 when making the filling.
Any substitute for cream of tartar?
Usually substituting 1/4 teaspoon of lemon juice for 1/8 teaspoon of cream of tartar can do the trick for meringue.