Lemon Meringue Pie For One | One Dish Kitchen
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4.56 from 9 votes

Lemon Meringue Pie For One

Lemon Meringue Pie For One baked in a ramekin. This single serving Lemon Meringue Pie has a big fluffy toasted meringue topping, a perfectly balanced sweet and tart lemon filling, and a crisp graham cracker crust.
Prep Time20 mins
Cook Time20 mins
1 hr
Total Time40 mins
Course: Dessert
Cuisine: Dessert
Keyword: lemon meringue pie
Servings: 1 serving
Calories: 605kcal
Author: Joanie Zisk



  • 2 sheets graham crackers (1/2 cup crushed graham crackers)
  • 1 teaspoon sugar
  • 1 tablespoon butter , melted


  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1 egg yolk
  • 1/2 tablespoon butter
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest


  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • 1 1/2 tablespoons sugar



  • Heat oven to 350 degrees F (177 degrees C).
  • Crush graham crackers by placing them in the bowl of a food processor. Pulse to break up the crackers and then process continuously until the crackers are crushed into fine crumbs. Alternatively, place the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs. Pour graham cracker crumbs into a small bowl and stir in sugar and melted butter.
  • Butter or spray the bottom and sides of a 4-inch ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
  • Place the baking dish in the oven and bake for 10 minutes. 
  • Remove from the oven and set aside.


  • Increase oven temperature to 400 degrees F (200 degrees C).
  • In a 1-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil and stir 1 minute.
  • Stir 1 to 2 spoonfuls of hot mixture into egg yolk to temper the yolk; stir back into hot mixture in saucepan. Boil and stir constantly for 2 minutes; remove from heat. Stir in butter, lemon juice and lemon zest.
  • Pour over pie crust.


  • Beat egg white and cream of tartar with an electric mixer on high speed until foamy.
  • Beat in sugar, 1/2 tablespoon at a time; continue beating until stiff and glossy.
  • Spoon onto pie filling. Spread evenly over filling, carefully sealing meringue to edge of crust to prevent "shrinking".
  • Bake until lightly golden brown, 10-12 minutes.
  • Cool away from draft for 1 hour. Cover and refrigerate cooled pie until serving. Store in refrigerator.


This recipe yields an 8-ounce dessert. The nutritional information is calculated based on a typical dessert size of approximately 4-ounces for comparative purposes. 


Serving: 1seving | Calories: 605kcal | Carbohydrates: 89g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 240mg | Sodium: 398mg | Potassium: 160mg | Sugar: 65g | Vitamin A: 785IU | Vitamin C: 12.9mg | Calcium: 45mg | Iron: 1.7mg