Dessert

Lemon Meringue Pie for Two Small Batch Recipe

This Lemon Meringue Pie Small Batch recipe has a sweet and tart lemon filling 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.

Small Batch Lemon Meringue Pie Recipe

 

How to make Lemon Meringue Pie:

For the Pie Crust:

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

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

 

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

course flour, butter, sugar, salt, and vegetable shortening mixture

 

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

 

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

ball of pie crust dough

 

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

pie crust dough wrapped in plastic wrap

 

Preheat your 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.

 

Pinch the edges for a decorative look, if desired.

pie crust dough with pinched edge in a pan

 

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.

 

Lower the oven heat to 325 degrees F (160 C).

 

For the Filling:

Whisk the egg yolks 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.

cornstarch, sugar, salt, and water cooking in a pan

 

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.

egg yolk with cornstarch mixture tempered in

 

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. The starch will keep the eggs from curdling.

 

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

lemon pie filling cooking in a pan

 

Pour the filling into the pre-baked pie shell.

lemon pie filling in baked pie crust

 

For the Meringue:

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

egg whites whisked to soft peaks

 

Add sugar and vanilla. Beat until stiff peaks form.

uncooked meringue in a bowl

 

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.

unbaked pie with meringue peaks

 

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

baked lemon meringue pie cooling on a rack

 

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

 

Small Batch Lemon Meringue Pie Recipe for Two

 

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3.13 from 8 votes
Small Batch Lemon Meringue Pie Recipe serves 2
Lemon Meringue Pie
Prep Time
20 mins
Cook Time
40 mins
Cool
1 hr
Total Time
2 hrs
 
This Lemon Meringue Pie Small Batch recipe has a sweet and tart lemon filling topped with creamy lightly browned meringue in a homemade crust.
Course: Date Night, Dessert
Cuisine: American
Keyword: lemon meringue pie, small batch lemon meringue pie
Servings (Adjustable): 2
Calories: 614 kcal
Author: Zona
Ingredients
For the Pie Crust:
  • 1/3 cups flour
  • 1 teaspoon sugar
  • Pinch of salt
  • 4 teaspoons vegetable shortening
  • 2 Tablespoons unsalted butter , cut into cubes
  • 1 Tablespoon to 1 1/2 tablespoons ice water
For the Filling:
  • 1 egg yolk (whites used in meringue)
  • 1 1/2 Tablespoons cornstarch
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup water
  • 1/8 cup lemon juice
  • 2 Tablespoons butter
For the Meringue:
  • 1 egg white
  • 1/8 cup sugar
  • 1/2 teaspoon vanilla extract
Instructions
For the Pie Crust:
  1. In a medium bowl, whisk together the flour, sugar, and salt.
  2. Scatter the vegetable shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
  3. Add the butter over the course flour mixture and use a fork to mash it in.
  4. Sprinkle the ice water over the dough one tablespoon at a time.
  5. Press the dough together. Stop adding ice water once the dough has come together.
  6. Flatten the dough and shape it into a disk. Wrap the dough disk tightly with plastic wrap, and refrigerate it for 20 minutes.
  7. Preheat your oven to 375 degrees F (190 C).
  8. Roll out the dough 1 inch larger than the pan and place it into a 6 inch pie pan. Click here for a 6 inch pie pan.
  9. Pinch the edges for a decorative look, if desired.
  10. 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.
  11. Lower the oven heat to 325 degrees F (160 C).
For the Filling:
  1. Whisk the egg yolks in a medium bowl and set aside.
  2. 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.
  3. 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.
  4. 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. The starch will keep the eggs from curdling.
  5. Remove from heat and stir in the lemon juice and butter.
  6. Pour the filling into the pre-baked pie shell.
For the Meringue:
  1. In a regular bowl or stand mixer bowl, add egg whites. Beat with mixer until soft peaks form.
  2. Add sugar and vanilla. Beat until stiff peaks form.
  3. Pour the meringue on top of the pie filling. Spread it out to reach the crust on all sides.
  4. Use a spatula or spoon and make peaks or swirls.
  5. Bake in the 325 degree F (160 C) oven, about 20 minutes, or until the meringue peaks are a light brown and set.
  6. Cool completely on a wire rack before serving or the filling may not be set. Click here for a wire cooling rack.

Recipe Video

Recipe Notes

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

Nutrition Facts
Lemon Meringue Pie
Amount Per Serving
Calories 614 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 17g 85%
Cholesterol 157mg 52%
Sodium 279mg 12%
Potassium 46mg 1%
Total Carbohydrates 70g 23%
Dietary Fiber 0g 0%
Sugars 48g
Protein 5g 10%
Vitamin A 16.6%
Vitamin C 7.2%
Calcium 1.2%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.
This Lemon Meringue Pie Small Batch recipe has a sweet and tart lemon filling 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. #lemon #meringue #LemonMeringuePie #pie #SmallBatch #DessertForTwo #RecipesForTwo

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