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Craving the delightful combination of tart and sweet? Look no further than this single serve Mini Lemon Meringue Pie recipe! This wonderful small pie features a tangy lemon filling nestled in a buttery crust, topped with a light and fluffy meringue. Surprisingly simple to make, this easy lemon meringue pie is perfect for satisfying a sweet tooth without the hassle of leftovers.
Searching for more delightful mini pie recipes designed for one or two? Explore our range of delicious options like the tangy Key Lime Pie, the rich Chess Pie, the sweet Cherry Pie, the creamy Coconut Cream Pie, and the luscious Blueberry Pie, plus many more tempting choices.
Why You’ll Love This Lemon Meringue Pie Recipe
- Easy and Quick: With simple instructions, this small pie recipe comes together swiftly, making it a fuss-free dessert option.
- Perfectly Portioned: Designed for one, this recipe is ideal for those times when you crave a sweet treat without the leftovers.
- Classic Flavor: Enjoy the timeless taste of lemon meringue pie in a convenient single serving format.
- Fresh and Flavorful: The zesty lemon filling offers a fresh burst of flavor, perfect for those who love a balance of sweet and tart.
- Impressive Presentation: Despite its simplicity, this single serve pie is sure to impress with its delightful appearance.
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Ingredients
If you have any ingredients leftover from this mini lemon meringue pie recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Cracker Crumbs: Graham crackers, sweet whole wheat cookies, are the base for these crumbs. Find them in the cookie aisle in US stores. Alternatively, ginger snaps or vanilla wafers work well. In the UK, digestive biscuits are a great substitute, and in Australia, try Arnott’s Granita biscuits. Leftover graham crackers can be used to make a Strawberry Icebox Cake, Peanut Butter Pie, or a No-Bake Cheesecake.
- Butter: The recipe calls for salted butter, but unsalted butter is a fine alternative if you prefer less salt.
- Sugar: We use granulated sugar in three parts of the recipe: the cookie crust, the filling, and the meringue topping.
- Cornstarch and Water: Cornstarch is key for thickening the lemon curd filling. It’s mixed with sugar, then combined with water in a saucepan to ensure the filling is smooth.
- Egg: Separate the egg, using the yolk for the filling and the white for the meringue.
- Lemon Juice: Fresh lemon juice is ideal for a vibrant flavor, but bottled juice is a convenient alternative. For an extra lemony kick, add 1/2 teaspoon of lemon zest to the filling. You can also experiment with other citrus juices like lime or grapefruit for a twist. Consider using extra lemon juice in a mini Lemon Cake.
- Cream of Tartar: This ingredient stabilizes the egg whites in the meringue, helping to create those signature high peaks.
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Recipe Variations
- Lime Meringue Pie: Swap out the lemon juice and zest for lime to create a refreshing, tangy twist. The lime offers a more tropical flavor, perfect for those who enjoy a slightly different citrus note.
- Orange Meringue Pie: Replace lemon with orange juice and zest for a sweeter, more fragrant version. This variation brings a delightful, milder citrus flavor that pairs beautifully with the creamy meringue.
- Chocolate Base Lemon Pie: Before adding your lemon filling, spread a thin layer of melted chocolate over the crust. This adds a decadent, rich layer that contrasts nicely with the tart lemon filling.
- Coconut Lemon Meringue Pie: Stir a handful of shredded coconut into the lemon filling for a tropical, textural twist. The coconut adds a subtle sweetness and chewiness that complements the lemon flavor.
- Ginger Lemon Meringue Pie: Incorporate a bit of finely grated ginger into the lemon filling for a zesty, spicy kick. The ginger adds a warm, aromatic flavor that pairs surprisingly well with the lemon.
How To Make A Mini Lemon Meringue Pie
These step-by-step photos and instructions help you visualize how to make a single serve lemon meringue pie. See the recipe box below for ingredient amounts and full recipe instructions.
Making lemon meringue pie is easier than you might think. Just follow these straightforward instructions, and don’t forget to check out the expert tips and FAQs for extra guidance. Here’s how to do it:
- Prepare the Pie Crust: Preheat your oven to 350°F (177°C). Crush 2 sheets of graham crackers into fine crumbs to get about ¼ cup. This can be done either by placing them in a ziplock bag and rolling them with a rolling pin or heavy can, or by pulsing them in a food processor.
- Combine Crust Ingredients: In a small bowl, mix the graham cracker crumbs with sugar and melted butter.
- Form the Crust: Transfer the mixture to a 10-ounce ramekin. Press the crumbs down gently, using your fingers or the back of a spoon, to form a crust at the bottom.
- Bake the Crust: Place the crust in the oven and bake for 15 minutes. After baking, set it aside to cool.
- Make the Filling: Increase the oven temperature to 400°F (200°C). In a separate bowl, whisk the egg yolk and set aside.
- Cook the Filling Base: In a 1-quart saucepan, combine sugar and cornstarch. Gradually add water and cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Reduce the heat to low once thickened.
- Temper the Egg Yolk: To avoid cooking the egg yolk, temper it by gradually stirring 1 to 2 spoonfuls of the hot mixture into it. Then, slowly whisk this tempered egg yolk back into the saucepan. Cook over medium heat until the mixture thickens and bubbles, stirring continuously. Remove from heat and stir in butter, lemon juice, and zest.
Note on Tempering: Tempering gradually raises the temperature of the egg to prevent it from scrambling. Start by adding a small amount of the hot mixture to the egg yolk, whisking constantly, then slowly add more.
- Add Filling to Crust: Pour the lemon filling over the prepared crust.
- Prepare the Meringue: Beat the egg white and cream of tartar using an electric mixer on medium-high speed until foamy, about 2 minutes. Gradually add sugar, 1/2 tablespoon at a time, and continue beating until the mixture is stiff and glossy. Be careful not to overbeat, as this can make the meringue grainy.
- Top Pie with Meringue: Spoon the meringue over the pie filling. Spread it evenly, making sure to seal the edges to prevent shrinking. Use the back of a spoon to create decorative peaks in the meringue.
Note on Shrinking: Shrinking occurs when the meringue topping pulls away from the crust. To prevent this, ensure the meringue covers the edges of the pie completely.
- Bake the Pie: Bake for 8-10 minutes, or until the meringue is golden brown.
- Cool the Pie: Transfer the pie to a wire rack and let it cool to room temperature. This step is crucial as cutting the pie while warm can cause the filling to be runny.
- Refrigerate: Once cooled, cover the pie and refrigerate until ready to serve. Store any leftovers in the refrigerator.
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Expert Tips
For a flawless meringue that is light, fluffy, sweet, and holds its shape, follow these essential tips:
- Clean Equipment: Ensure your mixing bowl and whisk or beaters are completely clean and dry. Any residue can interfere with the meringue’s ability to form peaks.
- Room-Temperature Egg Whites: While cold eggs separate more easily, let the egg whites reach room temperature before whipping. Room-temperature whites whip up faster and more voluminously.
- Avoid Egg Yolk Contamination: Be vigilant to prevent any yolk from mixing with the whites. Even a small amount of yolk can hinder the whites from whipping properly.
- Gradual Sugar Addition: Add sugar gradually while whipping the egg whites. This helps it dissolve thoroughly, ensuring a smooth and glossy meringue.
What To Serve With Lemon Meringue Pie
Lemon Meringue Pie is a delightful dessert that shines on its own. Its vibrant flavor and beautiful presentation make it a complete treat by itself. However, if you’re in the mood to add a little extra flair to your dessert, here are some great options to pair with it:
- Enjoy with Tea: A cup of herbal or black tea complements the pie’s zesty flavor beautifully.
- Add a Scoop of Ice Cream: For an extra touch of indulgence, enjoy your pie with a scoop of vanilla ice cream. The creaminess of the ice cream pairs wonderfully with the tartness of the lemon.
- Create a Dessert Tray: If you’re planning a small gathering and want to offer a variety of sweets, pair the pie with other small desserts. Consider including slices of pound cake, meringue cookies, and pieces of rich fudge for a delightful dessert spread.
Frequently Asked Questions
It’s crucial to use the right size baking dish for your single serving Lemon Meringue Pie. I recommend a 10-ounce ramekin, which typically has a diameter of 4 inches and a height of around 1 ¾ inches.
Figuring out the size of a ramekin can be tricky, especially since most don’t come with size markings. A simple way to determine its size is to fill it with water and then measure that water in a measuring cup. This will give you a good idea of the ramekin’s capacity.
Also, don’t forget to check out our Store page, where we showcase all the baking dishes we love and use in our recipes. This can be a great resource for finding the perfect dish for your pie.
You can safely leave the pie at room temperature for up to 2 hours. If you need to store it for a longer period, make sure to refrigerate it. Any leftovers should be covered and can be kept in the fridge for up to 2 days.
Unfortunately, freezing Lemon Meringue Pie is not recommended. Freezing can negatively affect the texture of both the filling and the meringue.
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.
The key to a well-set filling is properly cooking the cornstarch with the liquid until it boils. This process activates the cornstarch’s thickening ability. A runny filling can occur if there’s too much liquid or insufficient cornstarch.
Absolutely! You can prepare the crust and filling ahead of time. Just ensure that the pie cools completely after baking. It’s best to add the meringue topping just before serving for optimal freshness.
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 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 (made from 2 sheets of graham crackers or use packaged cookie crumbs)
- 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
Prepare the Crust
- Preheat your oven to 350°F (177°C). Crush 2 sheets of graham crackers into fine crumbs to get about ¼ cup. This can be done either by placing them in a ziplock bag and rolling them with a rolling pin or heavy can, or by pulsing them in a food processor.
- Combine Crust Ingredients: In a small bowl, mix the graham cracker crumbs with sugar and melted butter.
- Form the Crust: Transfer the mixture to a 10-ounce ramekin. Press the crumbs down gently, using your fingers or the back of a spoon, to form a crust at the bottom.
- Bake the Crust: Place the crust in the oven and bake for 15 minutes. After baking, set it aside to cool.
Make the Filling
- Increase the oven temperature to 400°F (200°C). In a separate bowl, whisk the egg yolk and set aside.
- Cook the Filling Base: In a 1-quart saucepan, combine sugar and cornstarch. Gradually add water and cook over medium heat, stirring constantly, until the mixture thickens and starts to boil. Reduce the heat to low once thickened.
- Temper the Egg Yolk: To avoid cooking the egg yolk, temper it by gradually stirring 1 to 2 spoonfuls of the hot mixture into it. Then, slowly whisk this tempered egg yolk back into the saucepan. Cook over medium heat until the mixture thickens and bubbles, stirring continuously. Remove from heat and stir in butter, lemon juice, and zest.Note on Tempering: Tempering gradually raises the temperature of the egg to prevent it from scrambling. Start by adding a small amount of the hot mixture to the egg yolk, whisking constantly, then slowly add more.
- Add Filling to Crust: Pour the lemon filling over the prepared crust.
Make the Meringue
- Beat the egg white and cream of tartar using an electric mixer on medium-high speed until foamy, about 2 minutes. Gradually add sugar, ½ tablespoon at a time, and continue beating until the mixture is stiff and glossy. Be careful not to overbeat, as this can make the meringue grainy.
- Top Pie with Meringue: Spoon the meringue over the pie filling. Spread it evenly, making sure to seal the edges to prevent shrinking. Use the back of a spoon to create decorative peaks in the meringue.Note on Shrinking: Shrinking occurs when the meringue topping pulls away from the crust or the filling. To prevent this, ensure the meringue covers the edges of the pie completely.
- Bake the Pie: Bake for 8-10 minutes, or until the meringue is golden brown.
- Cool the Pie: Transfer the pie to a wire rack and let it cool to room temperature. This step is crucial as cutting the pie while warm can cause the filling to be runny.
- Refrigerate: Once cooled, cover the pie and refrigerate until ready to serve. Store any leftovers in the refrigerator.
Notes
- Clean Equipment: Ensure your mixing bowl and whisk or beaters are completely clean and dry. Any residue can interfere with the meringue’s ability to form peaks.
- Room-Temperature Egg Whites: While cold eggs separate more easily, let the egg whites reach room temperature before whipping. Room-temperature whites whip up faster and more voluminously.
- Avoid Egg Yolk Contamination: Be vigilant to prevent any yolk from mixing with the whites. Even a small amount of yolk can hinder the whites from whipping properly.
- Gradual Sugar Addition: Add sugar gradually while whipping the egg whites. This helps it dissolve thoroughly, ensuring a smooth and 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.