Individual Lemon Meringue Pies
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!
Servings: 8 yield(s)
Prep Time: 40 mins
Ingredients
    Make the Lemon Curd
  • 1 cup sugar (376.2g)
  • 1/2 cup unsalted butter (113.6g)
  • 1/2 cup fresh lemon juice (from about 3 lemons) (110g)
  • 7 large eggs, lightly beaten (360g)
    • Make the Crust
  • 6 whole graham crackers, broken in half (90g)
  • 2 tbsp sugar (47g)
  • 2 tbsp unsalted butter/ melted (28.4g)
    • Make the Meringue
  • 2 large egg whites (62g)
  • 1/8 tsp cream of tartar (1g)
  • 1/4 cup sugar (94g)
Instructions
    For the Lemon Curd
  1. Combine the sugar, butter and lemon juice in a medium saucepan over low heat and cook until the butter melts.
  2. 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.
    3. For the Crust
  3. 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.
    4. For the Meringue
  4. 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.
  5. 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.