Individual Lemon Meringue Pies

Yields: 8 Servings Difficulty: Easy Prep Time: 40 Mins

Don’t want the hassle of cutting a piece of pie? Just make individual servings, and enjoy! These portions of pie are travel-friendly, and they taste better just because no one can tell how many pieces you’ve had. No more guilt!

Ingredients

0/10 Ingredients
Adjust Servings
    Make the Lemon Curd
  • Make the Crust
  • Make the Meringue

Instructions

0/5 Instructions
    For the Lemon Curd
  • Combine the sugar, butter and lemon juice in a medium saucepan over low heat and cook until the butter melts.
  • Take the saucepan off the burner and let cool slightly for about 10 mins. Slowly pour about a half a cup in the lightly beaten eggs and combine. Next pour that mixture back into the lemon curd to get it all to the same temperature. Bring to a simmer and cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. Press through a fine-mesh strainer into a bowl. Refrigerate until set, about 2 hours.
  • For the Crust
  • Combine the graham crackers and sugar in a food processor and pulse until finely ground. Pour in the melted butter and pulse to combine. If you don't have a food processor, you can use a blender, or put the graham crackers in a zip lock bag and crush them, add into a bowl and combine the butter.
  • For the Meringue
  • Whisk the egg whites in a large bowl with a mixer until frothy, or a whisk if no mixer it will just take a little bit longer. Beat in the cream of tartar. Whisk together the sugar and cornstarch in a small bowl. With the mixer running, add the sugar mixture to the egg whites a little at a time and beat until the egg whites form stiff peaks, about 3 to 5 minutes.
  • To put it all together, sprinkle a few tablespoons of the crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins. Scoop about 1/3 cup of the lemon curd into each. Top each with a few spoonfuls of the meringue.

Leave a Reply

Your email address will not be published. Required fields are marked *