Dessert/ Dessert for Two

Lemon Meringue Pie for Two Small Batch Recipe

Small Batch Lemon Meringue Pie 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.

Scroll to the bottom for a full recipe card.

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

How to make Lemon Meringue Pie:

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.

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

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.

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 the oven to 375 degrees F (190 C).

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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 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.

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.

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 white. 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 for a wire cooling rack.

Small Batch Lemon Meringue Pie Recipe for Two

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Yield: Serves 2

Lemon Meringue Pie

Lemon Meringue Pie

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

Prep Time 20 minutes
Cook Time 40 minutes
Cool 1 hour
Total Time 2 hours

Ingredients

For the Pie Crust:

  • 1/3 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 1/2 Tbsp cornstarch
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 1/4 cup water
  • 1/8 cup lemon juice
  • 2 Tbsp butter

For the Meringue:

  • 1 egg white
  • 1/8 cup sugar
  • 1/2 tsp vanilla extract

Instructions

For the Pie Crust:

  1. In a medium bowl, whisk together the flour, sugar, and salt.
  2. Scatter the shortening over the flour mixture and use a fork to mash it in. The mixture will resemble coarse sand.
  3. Add the chilled butter over the course flour mixture and use a fork to mash it in.
  4. Sprinkle the ice water over the dough half 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 the 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 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 yolk 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 and allow to cool for a couple minutes.
  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.
  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 the egg white. 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 for a wire cooling rack.

Notes

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

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 583 Total Fat: 32g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 157mg Sodium: 337mg Carbohydrates: 70g Net Carbohydrates: 0g Fiber: 1g Sugar: 48g Sugar Alcohols: 0g Protein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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3 Comments

  • Reply
    Individual Key Lime Pies Small Batch Recipe • Zona Cooks
    July 2, 2019 at 8:58 am

    […] Lemon Meringue Pie Small Batch Recipe […]

  • Reply
    Sunshine’s mom
    September 2, 2019 at 10:03 pm

    I’m a little confused by this recipe. In the ingredient list, it says 1/3 CUPS flour—-what is it? Should it just say CUP, indicating it’s 1/3 of a cup, vs more than a cup. Singular or plural?
    In the list for the filling says 1 egg yolk, however the directions say to whisk the YOLKS, meaning more than one. Same thing about the egg white. So how many eggs are required to make this pie?

    • Reply
      Zona
      September 3, 2019 at 7:59 am

      Hi, the correct amounts are 1/3 cup flour, 1 egg yolk and 1 egg white. I edited the recipe with the correct amounts. Sorry for the confusion and thank you very much for letting me know 🙂

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