Mini Lemon Meringue Pie
This mini lemon meringue pie has a buttery graham cracker crust, a smooth and tangy lemon filling, and a light, fluffy meringue topping. It’s the perfect single serving dessert when you want a classic pie without making a full-sized version.
Servings: 1 serving
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
Serving: 1serving | Calories: 560kcal | Carbohydrates: 81g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 235mg | Potassium: 205mg | Fiber: 1g | Sugar: 61g | Vitamin A: 786IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 1mg
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