Lemon Meringue Pie in a Jar recipe

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
Author Julie Blanner


  • 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.