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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.
I have a 6 inch pie pan. Could that be used instead of the ramekin? If so do I need to double the recipe? I have been looking and keeping your recipes for some time now and I appreciate your hard work fixing all these different recipes.
Hi Rebecca, a 6-inch pie pan would be too large. You would need to double the ingredients to make a larger pie that would fit in a 6-inch pan.
My mother made the most beautiful lemon meringue pie, meringue to the sky and lightly browned. I being the family philistine and not a great fan of food as art at the time scraped this egg white sculpture on to my plate. I did this to get to the real prize-the golden, smooth, heavenly, delicious lemon curd and my mother’s perfect flakey crust. I still don’t like meringue at all (although I love meringue cookies. Go figure). I’ve never been able to duplicate her flakey melt in your mouth crust. But your easy to follow lemon curd recipe resulted in perfection. Thank you for taking me back to a delicious memory of my childhood.
Terrific recipe.
Lemon Merignue is my favorite pie. I made this one for one and used pie crust instead and prebaked the crust and it was delicious.
I have some spiced ginger cookies. Could they replace graham crackers?
I think they would make a delicious substitution.
Turned out beautifully. Thanks for a nice Mother’s Day gift! Took a photo but not sure where to send it!
Terrific recipe.
My 15 year old daughter has never tried lemon meringue pie before so I decided to make this (because I love lemon meringue). She was a little hesitant to try it but once she did – she ate half and I ate the other half. Yum! I would definitely make this again!
I made this 2 days ago, ate 1/2 the first night and the other 1/2 last night. The ONLY reason I did not eat the WHOLE thing in one setting was I just wanted to spread the enjoyment out! SO GOOD. So good in fact I’m making it again right now for another 2-day enjoyment. Thank you Joanie so much. I can now enjoy my favorite lemon dessert. In fact, I just love being able to have desserts I can eat up before they spoil!
I’m so happy you enjoyed the lemon meringue pie. Thank you so much for taking the time to let me know.
One large egg white is approximately 2 tablespoons (30 ml). Another option would be to pour the egg whites you have into a measuring cup and use a quarter of the total volume (assuming you have the whites from 4 eggs).
How do you cut into this pie so that it looks pretty on a plate?
Since the pie is baked in a ramekin, it’s a little hard to cut it into wedges.
Can lemon curd be used?
Yes.
I made this for my 61st birthday pie! My husband and son wanted me to make a traditional chocolate cake but since it is my b-day, I get to do something unorthodox, and delicious. Thanks for the recipe.
Happy Birthday!! I agree – you definitely should decide what to eat for your special day!! I’m so happy you enjoyed the pie. Thank you for taking the time to let me know.