Mini Lemon Meringue Pie Recipe

Introduction

Mini Lemon Meringue Pies are delightful little treats that combine a crisp graham cracker crust, tangy lemon filling, and fluffy golden meringue topping. Perfect for a single serving or sharing at gatherings, these individual pies are both charming and delicious.

Ingredients

• ¼ cup graham crackers
• ¼ teaspoon sugar
• 1 tablespoon salted butter, melted
• 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)
• 1 large egg white
• ⅛ teaspoon cream of tartar
• 1 ½ tablespoons sugar

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). If using whole graham crackers, crush 2 sheets into fine crumbs using a ziplock bag and rolling pin or food processor.
2. Step 2: In a small bowl, mix the graham cracker crumbs, ¼ teaspoon sugar, and melted butter until combined.
3. Step 3: Press the mixture firmly into the bottom of a 10-ounce ramekin using your fingers or the back of a spoon.
4. Step 4: Bake for 15 minutes, then set aside to cool.
5. Step 5: Increase the oven temperature to 400°F (200°C). In a small bowl, whisk the egg yolk and set aside.
6. Step 6: In a 1-quart saucepan, combine 3 tablespoons sugar and cornstarch. Gradually add water, stirring constantly over medium heat until the mixture thickens and starts to boil. Reduce heat to low.
7. Step 7: 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.
8. Step 8: Cook over medium heat, stirring continuously, until thickened and bubbling. Remove from heat and stir in ½ tablespoon butter, lemon juice, and lemon zest if using.
9. Step 9: Pour the lemon filling over the baked crust in the ramekin.
10. Step 10: 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.
11. Step 11: Gradually add 1 ½ tablespoons sugar, ½ tablespoon at a time, beating until stiff, glossy peaks form. Avoid overbeating.
12. Step 12: Spoon the meringue over the filling, spreading it evenly to seal the edges completely. Use the back of a spoon to create peaks. This helps prevent shrinking while baking.
13. Step 13: Bake for 8-10 minutes, or until the meringue is golden brown.
14. Step 14: Place the ramekin on a wire rack and let it cool to room temperature so the filling can set.
15. Step 15: Once cooled, cover and refrigerate until ready to serve.

Tips & Variations

• For extra flavor, add a pinch of vanilla extract to the lemon filling.
• If you prefer a crunchier crust, toast the graham cracker crumbs lightly before mixing.
• To make this recipe dairy-free, substitute the butter with a plant-based margarine.
• Use fresh lemon juice for the brightest taste; bottled juice can work in a pinch but may affect flavor.

Storage

Store leftover pies covered in the refrigerator for up to 2 days. When ready to enjoy, you can serve them chilled or let them come to room temperature. Avoid freezing, as the meringue texture may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and bake the graham cracker crust in advance. Just cover it tightly and store it at room temperature until ready to add the filling and meringue.

Why did my meringue shrink after baking?

Meringue can shrink if it isn’t spread all the way to the edges of the crust, allowing air to seep underneath. Make sure to seal the edges and avoid overbaking to keep it stable.

Mini Lemon Meringue Pie Recipe

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★★★★★

4.6 from 105 reviews

This Mini Lemon Meringue Pie recipe features a crisp graham cracker crust, tangy lemon filling, and a fluffy meringue topping baked to golden perfection. Perfect for individual servings, it’s a delightful dessert that balances sweet and tart flavors with a light, airy finish.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 33 minutes
• Total Time: 43 minutes
• Yield: 1 mini pie (10-ounce ramekin serving) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• ¼ cup graham crackers, crushed
• ¼ teaspoon sugar
• 1 tablespoon salted butter, melted

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)

Meringue

• 1 large egg white
• ⅛ teaspoon cream of tartar
• 1½ tablespoons sugar

Instructions

1. Make the Crust: Preheat the oven to 350°F (177°C). Crush graham crackers into fine crumbs if using whole sheets. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 10-ounce ramekin using fingers or a spoon.
2. Bake the Crust: Place the prepared crust in the oven and bake for 15 minutes. Remove and set aside to cool.
3. Prepare to Make Filling: Increase oven temperature to 400°F (200°C). Whisk the egg yolk in a small bowl and set aside.
4. Cook Filling Base: In a 1-quart saucepan, combine sugar and cornstarch. Gradually add water, stirring constantly over medium heat until thickened and boiling, then reduce heat to low.
5. Temper the Egg Yolk: Slowly add 1 to 2 spoonfuls of the hot sugar mixture into the egg yolk while stirring to temper it. Gradually whisk the warmed yolk mixture back into the saucepan.
6. Finish Filling: Continue cooking over medium heat, stirring constantly until thickened and bubbling. Remove from heat and stir in butter, lemon juice, and lemon zest if using. Pour lemon filling over the baked crust.
7. Make the Meringue: Using an electric mixer, beat egg white and cream of tartar on medium-high until foamy, about 2 minutes. Gradually add sugar, ½ tablespoon at a time, beating until stiff, glossy peaks form. Avoid overbeating.
8. Top with Meringue: Spoon meringue over the lemon filling, spreading evenly to seal edges completely. Use spoon’s back to create peaks and prevent shrinking.
9. Bake the Pie: Bake at 400°F (200°C) for 8-10 minutes or until the meringue is golden brown.
10. Cool and Serve: Place ramekin on a wire rack and cool to room temperature to let the filling set. Once cooled, cover and refrigerate until ready to serve. Store leftovers in the refrigerator.

Notes

• Be sure to spread the meringue all the way to the edges to prevent shrinking during baking.
• Optional lemon zest adds a brighter lemon flavor to the filling.
• Use fresh eggs for best meringue results.
• Allow the pie to cool completely before refrigerating for optimal texture.

Keywords: lemon meringue pie, mini pie, lemon dessert, graham cracker crust, meringue topping, individual dessert