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Lemon Meringue Pie for 2


I used a 6" spring form pan for this desert.

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Rate this recipe 4.6/5 (11 Votes)


  • For the Curd:
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 2 Tbsps butter
  • 1/3 cup cornstarch
  • For the Crust:
  • 4 1/2 whole graham crackers, broken into 1 inch pieces
  • 1 1/2 Tbsps sugar
  • 2 1/2 Tbsps unsalted butter, melted
  • For Meringue:
  • 2 egg whites
  • 1/3 cup sugar



Step 1

For the Curd:
In a small saucepan over medium heat, whisk eggs, sugar and lemon juice until well blended. Add butter and cornstarch, cook, whisking constantly, until mixture is thick. Run mixture through a fine mesh strainer into a small bowl and let cool for 15 minutes. Cover with plastic wrap and refrigerate 4-6 hours or overnight.

For the Crust:
Preheat oven to 325. Pulse graham crackers and sugar in a food processor until they reach a fine crumb. Add melted butter and process just to combine. Dump crumb mixture into spring form pan and press into the bottom and up the sides slightly. Bake crust for about 10 minutes, or until just beginning to brown. (Pull earlier then you normally would, because you will bake again to brown meringue.

Increase oven temp to 400. In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread or pipe meringue onto pie. Bake 6-8 minutes longer or until meringue is golden brown.


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