A classic lemon meringue pie should have the perfect balance of a buttery crust, tart filling and sweet meringue topping. We kept all the quintessential components but scaled it down to serve just two! By simply cutting down some ingredients and using premade miniature graham cracker pie crusts, you can make an impressive and tasty dessert for a smaller crowd.
| Level: | Easy |
| Total: | 4 hr 55 min |
| Active: | 40 min |
| Yield: | 2 servings |
Ingredients
- 2 miniature graham cracker pie crusts, such as Keebler
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 2 teaspoons finely grated lemon zest plus 3 tablespoons lemon juice
- 2 large egg yolks
- 1/2 tablespoon unsalted butter
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons sugar
- 1/4 teaspoon cream of tartar
- 1 large egg white
- 1/4 teaspoon pure vanilla extract
Instructions
- For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
- Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
- Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
- Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn’t create a “skin.” Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
- For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
- Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1190 |
| Total Fat | 53 g |
| Saturated Fat | 13 g |
| Carbohydrates | 165 g |
| Dietary Fiber | 4 g |
| Sugar | 77 g |
| Protein | 14 g |
| Cholesterol | 192 mg |
| Sodium | 899 mg |
Reviews
3 star because you should put the warm lemon filling on a warm (not chilled) crust and then the meringue on the warm filling, then bake it until the meringue is slightly browned – this will ensure the meringue sticks to the lemon filling. If it’s chilled the meringue will just slide off, weep and crack. Also, you should use a hot sugar syrup mixture in the meringue. This will ensure the meringue is cooked through so it won’t weep and/or crack. experience is everything