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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/mini-lemon-meringue-pie-recipe/