Meyer Lemon Meringue Pie

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  • Lemon Meringue Pie in a Jar recipe

    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’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 & less acidic than a traditional lemon.  They’re a little more subtle, but more vibrant in color.

    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.

    Meyer Lemon Meringue Pies in a jar | Get the recipe & details at

    I wish I could share this with my mom, but I’ll eat an extra in her honor 🙂

    Meyer Lemon Meringue Pie

    A little twist on an old favorite. Meyer Lemon Meringue pies in a jar.
    Course Dessert
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes


    • Lemon Filling:
    • 1 c sugar
    • 2 Tbsp flour
    • 3 Tbsp corn starch
    • 1/4 tsp salt
    • 1 1/2 c water
    • 1 Tbsp meyer lemon zest
    • juice of 2 meyer lemons
    • 2 Tbsp butter
    • 4 egg yolks {reserve whites for meringue}
    • Meringue Topping:
    • 1 Tbsp corn starch
    • 1/3 c water
    • 1/4 tsp cream of tartar
    • 1/2 c sugar
    • 4 egg whites
    • 1/2 tsp vanilla


    1. 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.
    2. 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.

    For more favorites, visit my recipe index on Pinterest! Photographed by Kristen Clayville.

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