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.
Servings: 1 serving
FOR THE CRUST
- 2 sheets graham crackers (1/2 cup crushed graham crackers)
- 1 teaspoon sugar
- 1 tablespoon salted butter , melted
FOR THE FILLING
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- ⅓ cup water
- 1 egg yolk
- ½ tablespoon salted butter
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
FOR THE MERINGUE
- 1 egg white
- ⅛ teaspoon cream of tartar
- 1 ½ tablespoons sugar
TO MAKE THE CRUST
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.
TO MAKE THE FILLING
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.
TO MAKE THE MERINGUE
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.
The perfect meringue is magical. It should be light, fluffy, perfectly sweet and stiff. To make the perfect meringue, keep these key tips in mind:
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.
- Make sure your bowl and whisk or beaters are absolutely clean.
- For very best results, egg whites should be at room temperature before whipping. Although cold eggs are easier to separate, room temperature egg whites whip up faster.
- Make sure no egg yolk gets into the white, this will prevent the egg white from whipping up.
- Add in the sugar slowly to make sure it completely dissolves.
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