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This mini lemon meringue pie has a buttery graham cracker crust, a tangy lemon filling, and a fluffy meringue topping. It’s the perfect single serving dessert for when you want a classic pie without making a full-sized one.
Why You’ll Love This Recipe
- Easy to Make: Simple steps for a stress-free dessert.
- Single Serving: Just the right amount—no waste.
- Bright, Classic Flavor: A perfect balance of sweet and tart.
This lemon meringue pie for one has everything you love about the classic dessert— a buttery graham cracker crust, smooth and tangy lemon filling, and a light, fluffy meringue topping. It’s my way of bringing you the joy of fresh, homemade pie in just the right amount.
If you’d like to make mini lemon meringue pies for two, simply divide the ingredients between two 4 or 5-ounce ramekins.
Looking for more mini pies? Try Key Lime Pie, Chess Pie, Cherry Pie, Coconut Cream Pie, or Blueberry Pie – each one perfectly sized for one or two!
Ingredients
If you have any ingredients leftover from this mini lemon meringue pie recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Cracker Crumbs: These create the base of the pie crust. If you don’t have graham crackers, use ginger snaps, vanilla wafers, digestive biscuits (UK), or Arnott’s Granita biscuits (Australia). Leftover graham crackers work well in Strawberry Icebox Cake, Peanut Butter Pie, or a No-Bake Cheesecake.
- Butter: Salted butter adds flavor, but unsalted works too.
- Sugar: Used in the crust, filling, and meringue for sweetness.
- Cornstarch and Water: Cornstarch thickens the filling, creating a smooth, glossy texture.
- Egg: The yolk goes in the lemon filling, and the white is used for the meringue.
- Lemon Juice: Fresh lemon juice has the best flavor, but bottled works in a pinch. Add 1/2 teaspoon of lemon zest for extra brightness. Try lime or grapefruit juice for a variation. Leftover lemon juice can be used in a Lemon Cake.
- Cream of Tartar: Stabilizes egg whites for a fluffy meringue.
RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up For
Recipe Variations
Customize this recipe with these flavorful twists:
- Lime Meringue Pie: Swap lemon juice and zest for lime for a tart, citrusy flavor.
- Orange Meringue Pie: Use orange juice and zest for a slightly sweeter version.
- Chocolate Base: Spread a thin layer of melted chocolate over the crust before adding the filling for a rich contrast.
- Coconut Lemon: Mix shredded coconut into the filling for extra texture and sweetness.
- Ginger Lemon: Add finely grated ginger to the filling for a warm, spiced flavor.
How To Make A Lemon Meringue Pie
These step-by-step photos show how to make a single serving lemon meringue pie. For exact measurements and full instructions, see the recipe card below.
- Make the Crust:
- Preheat the oven to 350°F (177°C).
- Crush 2 sheets of graham crackers into fine crumbs (about ¼ cup) using a ziplock bag and rolling pin or a food processor.
- In a small bowl, mix the crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 10-ounce ramekin using your fingers or the back of a spoon. Bake for 15 minutes, then set aside to cool.
- Make the Filling:
- Increase the oven temperature to 400°F (200°C). In a small bowl, whisk the egg yolk and set aside.
- In a 1-quart saucepan, combine sugar and cornstarch. Gradually whisk in water over medium heat. Stir constantly until the mixture thickens and starts to boil. Reduce heat to low.
- Temper the egg yolk: Slowly spoon about a tablespoon of the hot mixture into the whisked yolk while stirring constantly. Repeat once more, then gradually whisk the warmed yolk mixture back into the saucepan.
- Cook over medium heat, stirring continuously, until thickened and bubbling. Remove from heat and stir in butter, lemon juice, and zest.
- Assemble the Pie:
- Pour the lemon filling over the baked crust.
- Make the Meringue:
- In a medium bowl, beat the egg white and cream of tartar with an electric mixer on medium-high speed until foamy (about 2 minutes).
- Gradually add sugar, ½ tablespoon at a time, beating until stiff, glossy peaks form. Avoid overbeating.
- Top and Bake
- Spoon the meringue over the filling, spreading it evenly to seal the edges completely. Use the back of a spoon to create peaks.
- Bake for 8-10 minutes or until the meringue is golden brown.
- Cool and Serve:
- Place the ramekin on a wire rack and let it cool to room temperature.
- Once cooled, cover and refrigerate until ready to serve. Store any leftovers in the refrigerator.
RELATED: Recipes For Empty Nesters – The Joys Of Cooking For Two
Expert Tips
- Use Clean Equipment: Any grease or moisture on the bowl or beaters can prevent the egg whites from whipping properly.
- Room-Temperature Egg Whites: Let the egg whites sit at room temperature before whipping for better volume.
- Separate Carefully: Even a small amount of yolk can prevent the whites from forming peaks.
- Add Sugar Slowly: Gradually add sugar while whipping to ensure it dissolves fully for a smooth, glossy meringue.
Frequently Asked Questions
Cover and refrigerate for up to one day. The meringue may soften, but the flavor will still be great.
Yes, but divide the filling into two 10-ounce ramekins or use a 5×5-inch baking dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
RELATED: 15 Easy Single Serving Dessert Recipes
If you’ve tried this mini 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!
Mini Lemon Meringue Pie
Ingredients
For the Crust
- ¼ cup graham crackers (Use 2 sheets, crushed into fine crumbs, or substitute with packaged graham cracker crumbs for convenience.)
- ¼ teaspoon sugar
- 1 tablespoon salted butter -melted
For the Filling
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- ⅓ cup water
- 1 large egg yolk
- ½ tablespoon salted butter
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest (optional)
For the Meringue
- 1 large egg white
- ⅛ teaspoon cream of tartar
- 1 ½ tablespoons sugar
Instructions
Make the Crust
- Preheat the oven to 350°F (177°C). If using whole graham crackers, crush 2 sheets into fine crumbs (about ¼ cup) using a ziplock bag and rolling pin or a food processor.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 10-ounce ramekin using your fingers or the back of a spoon.
- Bake for 15 minutes. Set aside to cool.
Make the Filling
- Increase the oven temperature to 400°F (200°C). In a small bowl, whisk the egg yolk and set aside.
- In a 1-quart saucepan, combine sugar and cornstarch. Gradually add water, stirring constantly over medium heat until the mixture thickens and starts to boil. Reduce heat to low.
- To temper the egg yolk, slowly add 1 to 2 spoonfuls of the hot mixture to the yolk while stirring. Gradually whisk the warmed yolk back into the saucepan.
- Cook over medium heat, stirring continuously, until thickened and bubbling. Remove from heat and stir in butter, lemon juice, and zest.
- Pour the lemon filling over the baked crust.
Make the Meringue
- In a medium bowl, beat the egg white and cream of tartar with an electric mixer on medium-high speed until foamy, about 2 minutes.
- Gradually add sugar, ½ tablespoon at a time, beating until stiff, glossy peaks form. Avoid overbeating.
Top and Bake
- Spoon the meringue over the filling, spreading it evenly to seal the edges completely. Use the back of a spoon to create peaks.Note: To prevent shrinking, spread the meringue all the way to the edges so it stays in place while baking.
- Bake for 8-10 minutes, or until the meringue is golden brown.
Cool and Serve
- Place the ramekin on a wire rack and let it cool to room temperature so the filling can set.
- Once cooled, cover and refrigerate until ready to serve. Store leftovers in the refrigerator.
Notes
- Use Clean Equipment: Any grease or moisture on the bowl or beaters can prevent the egg whites from whipping properly.
- Room-Temperature Egg Whites: Let the egg whites sit at room temperature before whipping for better volume.
- Separate Carefully: Even a small amount of yolk can prevent the whites from forming peaks.
- Add Sugar Slowly: Gradually add sugar while whipping to ensure it dissolves fully for a smooth, glossy meringue.
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.
Awesome recipe! I can never make a whole pie because I’m the only one in my family who likes lemon meringue. Now I can! Thank you ❤
I’ve added several of your recipes to my to do list!
I’m so glad you enjoyed the recipe! Thank you for taking the time to let me know.
Hi Joaine made the Lemon pie today first time ever making from scratch and it was to die for I will never buy another package of Lemon pie filling again,Thank you so much first time trying your receipts and it won’t be the last for sure.
I’m so happy you enjoyed the pie, Donalda. Thank you so much for taking the time to let me know.
For little pies you make home made gram cracker crust for… I have bought little individual gram cracker pie crusts pre made in little tin pans. Not all store sell them. I think they come maybe 6 in a pack.
I like to have them on hand.
What a great idea! Thank you for the suggestion.
Mary do you have to pre bake them ( with a little butter brushed onto them before the lemon goes in ?? ). Thanks in advance
I made this in my air fryer. About 4 minutes for the crust and 2 or a little less for the meringue. It was very good and just enough for 2. Thanks
I’m so happy to hear that this recipe worked in the air fryer. Thank you so much for letting us know.
Would you be able to cook it in an oven safe mug instead?
Hi Alice,
I don’t see why you couldn’t use an oven-safe mug. Just make sure it’s large enough to hold an 8 to 10-ounce dessert. You may not have room for all of the meringue but it will still be delicious.
Have a great week!
Joanie
This sounds so yummy – well except the graham cracker crust, just not a fan. Wonder if it would work/still be good with a cookie crust (Nilla Wafers?) instead. Or any ideas you have to offer would be MOST welcome!
Hi Jacki,
Yes, try a different cookie for the crust. I bet Nilla Wafers would be perfect! Also, lemon cookies or shortbread cookies would be nice.
It looks delicious, I will definitely have to try it.
This little lemon meringue is perfect! It’s sweet and satisfying and easy! Love it
Thank you, Amanda!
The topping on this is divine! Sending this to my daughter who is away at college and loves to cook!
That’s so sweet of you Marjory, thank you so much for sharing our recipe with your daughter. I hope she loves it!
I love this! Lemons are life. Yum.
I couldn’t agree more, thanks April!