These individual Meyer Lemon Meringue Pies are the perfect spring and summer dessert. These make ahead desserts come together quickly and are wonderfully sweet with just the right amount of tang. This will be your new favorite treat!
Some things are so great, they don’t require any altering. Long before I appreciated pie, I had an affinity for meringue. I could eat it by the spoonful, just leaving a little custard & crust for my mom.
I decided to make the pies in jars for easy serving. Plus, they just look cuter, don’t they? It’s sunshine in a jar & sometimes we need to save some for a rainy day.
Be sure to check out my other individual desserts like Easy Mini Molten Lava Cake Recipe and Easy No Bake Cheesecake Recipe.
Lemon Meringue Pie Ingredients
For the Lemon Filling
- Sugar, Flour and Water
- Cornstarch – Cornstarch helps the filling to thicken and solidify.
- Salt – A little salt helps to really bring out the natural sweetness of the lemons.
- Meyer Lemons – Meyer lemons are less acidic compared to regular lemons and make a wonderful addition to these pies. If you can’t find meyer lemons, you can of course use regular. This recipe uses both the juice and zest for a wonderful lemony dessert.
- Butter – I use unsalted butter in this recipe. If you use salted, reduce the amount of slat you add in to the recipe.
- Egg Yolks – Be sure to reserve the egg whites to make the meringue.
For the Meringue Topping
- Cornstarch – Helps to thicken the meringue mixture by absorbing any excess moisture.
- Water and Egg Whites
- Cream of Tartar – Use to stabilize the egg whites so you get those wonderful peaks in the meringue.
- Vanilla – I like to add a little vanilla extract for flavor. You can use store bought or make your own really easily.
How To Make Meyer Lemon Meringue Pie
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Whisk sugar, flour, corn starch & salt in a medium saucepan on medium-high heat.
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Stir in water, juice & zest until it comes to a boil. Stir in butter.
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In a separate dish, whisk egg yolks. Mix a 1/2 c of the egg mixture into the yolks. Pour yolk mixture into the hot sugar/lemon mixture (this ensures that the eggs won’t scramble).
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Bring to a boil & continue stirring until thick. Remove from heat & pour into jars.
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Preheat oven to 325 degrees.
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Mix corn starch & water in small saucepan. Bring to a simmer, whisking until thickened. Remove from heat when translucent & set aside.
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In a separate mixing bowl, mix cream of tartar & sugar.
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In a large mixing bowl, beat egg whites until frothy & add vanilla. Gradually add dry sugar mixture. Then add cornstarch mixture in a tablespoon at a time until stiff peaks form.
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Add to the top of your lemon mixture (optional: pipe it on with a frosting tip & bag) & bake until golden brown, about 15 minutes.
Why Use Meyer Lemons In This Dessert?
I’ve learned that while I like lemon, it can be just a little too tart for me in a lemon meringue pie. I decided to try my same basic recipe with the twist of using Meyer lemons for a Meyer Lemon Merginue pie.
Meyer lemons are a little sweeter and less acidic than a traditional lemon. They’re a little more subtle in flavor, but more vibrant in color. Did you know you can grow your very own Meyer lemon trees at home? it’s so much easier than you’d think!
Can You Make Lemon Meringue Pie Ahead Of Time?
These pies are best within a couple of hours of making them so that the meringue is wonderfully crispy. They are best eaten within a couple of days so that the topping doesn’t get soggy. If you are making them ahead of time, let them cool and then cover and place in the fridge. It’s best not to freeze these meyer lemon meringue pies as it can alter the texture quite substantially.
Pie in a Jar
I love making these in individual jars, but you absolutely can make them in one larger baking dish if you prefer. You can either spoon on the meringue topping or use a piping bag to create peaks.
Tips
- Be sure to let your curd get really thick, you want it to be a smooth paste. Don’t be tempted to take it off of the heat too early.
- Use the freshest eggs you can. They are more stable than older eggs and trap air more easily.
- Chill your eggs before you separate then. It makes the yolks stronger and they are less likely to break.
- Don’t over beat your meringue, it should be stiff and glossy. If it breaks down or separates it is over beaten.
More Lemon Desserts
I wish I could share this with my mom, but I’ll eat an extra in her honor 🙂
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If you try this yummy meyer lemon meringue pie, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
Meyer Lemon Meringue Pie
Ingredients
Lemon Filling:
- 1 cup white granulated sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons corn starch
- 1/4 teaspoon salt
- 1 1/2 cup water
- 1 tablespoon meyer lemon zest
- juice of 2 meyer lemons
- 2 tablespoons butter
- 4 egg yolks {reserve whites for meringue}
Meringue Topping:
- 1 tablespoon corn starch
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1/2 cup white granulated sugar
- 4 egg whites
- 1/2 teaspoon vanilla
Instructions
- Whisk sugar, flour, corn starch & salt in a medium saucepan on medium-high heat. Stir in water, juice & zest until it comes to a boil. Stir in butter. In a separate dish, whisk egg yolks. Mix a 1/2 c of the egg mixture into the yolks. Pour yolk mixture into the hot sugar/lemon mixture {this ensures that the eggs won’t scramble}. Bring to a boil & continue stirring until thick. Remove from heat & pour into jars.
- Preheat oven to 325 degrees. Mix corn starch & water in small saucepan. Bring to a simmer, whisking until thickened. Remove from heat when translucent & set aside. In a separate mixing bowl, mix cream of tartar & sugar. In a large mixing bowl, beat egg whites until frothy & add vanilla. Gradually add dry sugar mixture. Then add cornstarch mixture in a tablespoon at a time until stiff peaks form. Add to the top of your lemon mixture {optional: pipe it on with a frosting tip & bag} & bake until golden brown, about 15 minutes.
Julie’s Tips
- Be sure to let your curd get really thick, you want it to be a smooth paste. Don’t be tempted to take it off of the heat too early.
- Use the freshest eggs you can. They are more stable than older eggs and trap air more easily.
- Chill your eggs before you separate then. It makes the yolks stronger and they are less likely to break.
- Don’t over beat your meringue, it should be stiff and glossy. If it breaks down or separates it is over beaten.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Love that kind of desserts, light and delicious!
This sounds amazing! The jar is so adorable too!
Julie, love all your posts. But this little lemon pie in a cup is definitely going to appear soon in our kitchen! Clever!
Xo Terri
How many jars should be used with this recipe? It sounds really good! I’m always looking for crustless options.
I typically use 6 weck jars, but it will vary depending on what jars you use. Enjoy!
I too love Meringue.Lemon Meringue is one of my favorites
Thank you for sharing