Lemon Meringue Pie For One
This single serving lemon meringue pie is made with a buttery graham cracker crust, tangy lemon filling, and a tall, golden meringue topping baked in a 10-ounce ramekin.
Servings: 1 serving
Ingredients
For the crust
- ¼ cup graham cracker crumbs (Two full graham cracker sheets crushed into fine crumbs or use pre-packaged crushed 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
Make the crust
- Preheat the oven to 350°F (177°C).
- If using whole graham crackers, crush them into fine crumbs 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 evenly combined.
- Press the mixture firmly and evenly into the bottom of a 10-ounce ramekin using your fingers or the back of a spoon.
- Bake for 15 minutes until the crust is set and lightly golden. Set aside to cool while you make the filling.
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, combine the sugar and cornstarch. Gradually stir in the water over medium heat, stirring constantly until the mixture thickens and begins to boil. Reduce the heat to low.
- Temper the egg yolk by slowly spooning about a tablespoon of the hot mixture into the yolk while stirring. This warms the yolk gradually so it won't scramble. Repeat a few times more, then gradually whisk the warmed yolk back into the saucepan.
- Cook over medium heat, stirring continuously, until the filling is thick enough to coat the back of a spoon and large, slow bubbles break the surface.
- Remove from heat and stir in the butter, lemon juice, and zest until the butter is fully melted.
- Pour the filling over the baked crust.
Make the meringue
- In a clean, dry bowl, beat the egg white and cream of tartar with an electric mixer on medium-high speed until foamy, about 2 minutes.
- Gradually add the sugar about half a tablespoon at a time, beating until the meringue forms stiff, glossy peaks that stand straight up when you lift the beaters. If the peaks flop to one side, keep beating. If the meringue looks dry or grainy, stop.
Top and bake
- Spoon the meringue over the filling, spreading it all the way to the edges of the ramekin so it touches the rim on all sides. This prevents the meringue from shrinking as it bakes. Use the back of a spoon to create peaks.
- Bake for 8 to 10 minutes, or until the meringue is golden.
Cool and serve
- Cool the ramekin on a wire rack to room temperature so the filling can set, then cover and refrigerate until ready to serve.
Notes
Use a 10-ounce ramekin. A smaller dish will overflow during baking.
Make sure your bowl and beaters are completely clean and dry. Any trace of fat, moisture, or egg yolk will prevent the egg white from whipping into stiff peaks.
Avoid making this pie on a humid day. Humidity causes meringue to weep and become soggy. If it's rainy or very humid, save this recipe for a drier day.
Best if served the same day you make it. The meringue holds its shape best within a few hours of baking. Overnight refrigeration can cause it to deflate and release moisture.
If doubling this recipe, bake in either two 10-ounce ramekins or one 5x5-inch baking dish.
Nutrition
Serving: 1serving | Calories: 560kcal | Carbohydrates: 81g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 338mg | Potassium: 147mg | Fiber: 1g | Sugar: 61g | Vitamin A: 772IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg
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