Lemon Meringue Pie

This Easy Mini Lemon Meringue Pie is a small batch recipe that has a sweet and tart lemon filling made from scratch topped with creamy lightly browned meringue in a homemade crust.

This cute little delicious dessert serves 2. Plan ahead as this pie needs to cool completely before serving.

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How to make Mini Lemon Meringue Pie

For the homemade Pie Crust

In a medium bowl, whisk together the flour, sugar, and salt.

Scatter the shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.

Add the chilled butter over the course flour mixture and use a fork to mash it in.

Sprinkle the ice water over the dough half a tablespoon at a time.

Press the dough together. Stop adding ice water once the dough has come together.

Flatten the dough and shape it into a disk. Wrap the dough disk tightly with plastic wrap, and refrigerate it for 20 minutes.

Preheat the oven to 375 degrees F.

Roll out the dough 1 inch larger than the pan and place it into a 6 inch pie pan.

Pinch the edges for a decorative look, if desired.

Prick the pie shell with a fork, lightly. Bake for 10 minutes or until lightly golden. Remove from oven, and let cool while you mix the filling.

Lower the oven heat to 325 degrees F.

For the Lemon Filling from scratch

Whisk the egg yolk in a medium bowl and set aside.

In a medium-sized saucepan, add the 1 ½ tablespoons cornstarch, 1/3 cup sugar, 1/8 teaspoon salt, and 1/4 cup water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken, and then remove from the heat and allow to cool for a couple minutes.

Take a small spoonful of the cornstarch mixture and whisk it into the beaten egg yolk to temper the yolk. Continue to whisk in spoonfuls of the cornstarch mixture until you’ve used about half of the cornstarch mixture.

Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium heat, stirring constantly. Cook 3 to 4 minutes.

Remove from heat and stir in the lemon juice and butter.

Pour the filling into the pre-baked pie shell.

For the homemade Meringue

In a regular bowl or stand mixer bowl, add egg white. Beat with a mixer until soft peaks form.

Add sugar and vanilla. Beat until stiff peaks form.

Pour the meringue on top of the pie filling. Spread it out to reach the crust on all sides.

Use a spatula or spoon and make peaks or swirls.

Bake in the 325-degree F (160 C) oven, for about 20 minutes, or until the meringue peaks are a light brown and set.

Cool completely on a wire rack before serving or the filling may not be set. Click for a wire cooling rack.

You may also enjoy

• Mini Lemon Loaves
• Lemon Poppy Seed Muffins with Sour Cream
• Mile High Lemon Bars
• Lemon Blueberry Cheesecake

Small Lemon Meringue Pie

Zona House

This Lemon Meringue Pie Small Batch recipe has a sweet and tart lemon filling topped with creamy lightly browned meringue in a homemade crust.

4.36 from 51 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cool 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 2

Calories 583 kcal

Equipment

• Aluminum Pie Pan, 6 x 1.5 Inch
• Cooling Rack

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Ingredients

1x2x3x

US CustomaryMetric

For the Pie Crust:

• ▢ ⅓ cup flour
• ▢ 1 tsp sugar
• ▢ Pinch of salt
• ▢ 1 Tbsp shortening
• ▢ 2 Tbsp chilled unsalted butter (cut into cubes)
• ▢ 1 Tbsp to 1 1/2 Tbsp ice water

For the Filling:

• ▢ 1 egg yolk (egg white used in meringue)
• ▢ 1 ½ Tbsp cornstarch
• ▢ ⅓ cup sugar
• ▢ ⅛ tsp salt
• ▢ ¼ cup water
• ▢ ⅛ cup lemon juice
• ▢ 2 Tbsp butter

For the Meringue:

• ▢ 1 egg white
• ▢ ⅛ cup sugar
• ▢ ½ tsp vanilla extract

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Instructions

 

For the Pie Crust:

• In a medium bowl, whisk together the flour, sugar, and salt.
• Scatter the shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
• Add the chilled butter over the course flour mixture and use a fork to mash it in.
• Sprinkle the ice water over the dough half tablespoon at a time.
• Press the dough together. Stop adding ice water once the dough has come together.
• Flatten the dough and shape it into a disk. Wrap the dough disk tightly with plastic wrap, and refrigerate it for 20 minutes.
• Preheat the oven to 375 degrees F (190 C).
• Roll out the dough 1 inch larger than the pan and place it into a 6 inch pie pan. Click for a 6 inch pie pan.
• Pinch the edges for a decorative look, if desired.
• Prick the pie shell with fork, lightly. Bake for 10 minutes or until light golden. Remove from oven, let cool while you mix the filling ingredients.
• Lower the oven heat to 325 degrees F (160 C).

For the Filling:

• Whisk the egg yolk in a medium bowl and set aside.
• In a medium-sized saucepan, add the 1 ½ tablespoons cornstarch, 1/3 cup sugar, 1/8 teaspoon salt, and 1/4 cup water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken, and then remove from the heat and allow to cool for a couple minutes.
• Take a small spoonful of the cornstarch mixture and whisk it into the beaten egg yolk to temper the yolk. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
• Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium heat, stirring constantly. Cook 3 to 4 minutes.
• Remove from heat and stir in the lemon juice and butter.
• Pour the filling into the pre-baked pie shell.

For the Meringue:

• In a regular bowl or stand mixer bowl, add the egg white. Beat with mixer until soft peaks form.
• Add sugar and vanilla. Beat until stiff peaks form.
• Pour the meringue on top of the pie filling. Spread it out to reach the crust on all sides.
• Use a spatula or spoon and make peaks or swirls.
• Bake in the 325 degree F (160 C) oven, about 20 minutes, or until the meringue peaks are a light brown and set.
• Cool completely on a wire rack before serving or the filling may not be set. Click for a wire cooling rack.

Video

Notes

• Plan ahead as this pie needs to cool completely before serving.

Nutrition

Serving: 1Calories: 583kcalCarbohydrates: 71gProtein: 6gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 157mgSodium: 270mgPotassium: 82mgFiber: 1gSugar: 48gVitamin A: 830IUVitamin C: 6mgCalcium: 25mgIron: 1mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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