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Mini Lemon Meringue Pies

These Mini Lemon Meringue Pies are such a great dessert. With the sharpness of the flavor of the creamy filling combined with the sweetness of the meringue and the crumbly texture from the crust you really can’t go wrong.

 When it comes to a tasty dessert you can't go wrong with this quick bake lemon pie recipe. It is one of the easy lemon desserts that you just have to have in your life. We absolutely love them in our house.

The lemon filling is sharp and the meringue is sweet. This really balances everything out and just makes things so incredibly tasty you will just want more. The fluffy meringue shouldn't be scary.

You can whip these up in a flash and then let the refrigerator do the hard work for you. It is a really easy lemon pie recipe that you are going to use time and time again.

This isn't a classic lemon dessert recipe that you will find in a fine dining recipe book. But what it does do is deliver on flavor and allow you to create an epic lemon flavor dessert without the need to bake.

You can prepare these ahead of time and then go about your day. Perfect as a dessert for when you have friends or mainly over.

If you really enjoy the fresh flavors of lemon then you have to try the Gluten Free Lemon Blueberry Cake recipe. It is such a taste sensation and the freshness of lemon really shines through. 

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French Lemon Meringue Pies.

💛 Why You’ll Love these Mini Lemon Meringue Pies

  • Kid-friendly - the sweetness of the meringue will counterbalance the sharpness of the lemon.
  • Individual servings - They look great served up in mason jars.
  • No long list of ingredients - No need to rush out to a specialist grocery store, you likely have everything you need.
  • Super easy to make - This easy lemon meringue pie recipe needs little time to prep and then you store it in the refrigerator.

🍋 Ingredients Needed

Crust

  • Graham cracker crumbs
  • Granulated sugar
  • Butter, melted

Custard

  • Sweetened condensed milk
  • Egg yolks 
  • Lemon juice 
  • Lemon Zest

Meringue

  • Egg whites
  • Cream of tartar
  • Sugar
Ingredients needed to make lemon meringue pie.

Helpful Tools

Small Mason Jars 

[amazon box="B088CRY3DQ" template="horizontal" description_items=1]

Mixing bowls

[amazon box="B00LGLHUA0" template="horizontal" description_items=1]

Baking sheet

[amazon box="B079Q671Q5" template="horizontal" description_ items=1]

Whisk

[amazon box="B07TJJTL34" template="horizontal" description_items=1]

Electric mixer or stand mixer

[amazon box="B01K2FQ4DE" template="horizontal" description_items=1]

Rubber Spatula

[amazon box="B09P59CQSG" template="horizontal" description_items=1]

Measuring Cups and Spoons

[amazon box="B01E2HU4A2" template="horizontal" description_items=1]

How To Make the Mini Lemon Meringue Pies

  1. Preheat oven to 350°F. Place 6 4-ounce jars on a baking sheet. 
  2. In a medium bowl, mix together graham cracker crumbs, sugar, and butter. Scoop the crumbs equally into each of the bottoms of the jars. Don’t press the crumbs down, but you can gently shake the jars if you want to level out the crumbs a bit.
  3. In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until thoroughly incorporated. Drop an equal amount into each of the jars.
  4. Using an electric mixer, beat together the egg whites and cream of tartar. Start on low, and gradually increase speed. Once the mixture is frothy, you can add the sugar while the beaters are still going. Continue to beat until stiff peaks form. This is where you will have made your meringue topping.
  5. Spoon the mixture on top of the pie. You can mound it above the top of the jar. Use a spoon to add peaks or swirl designs to the top of the meringue. You can get a little creative here.
  6. Bake for 8-10 minutes or until the meringue is golden brown. Allow the meringues to cool completely on a wire rack before transferring them to the fridge. Let the jars cool in the fridge for at least 2 hours before serving to allow the custard to fully set.
First four collage images of how to make mini Lemon meringue.
Collage images of how to make mini Lemon Meringue Pies.

Recipe Variations

Want to make a different flavor pie? You could create a berry meringue pie by using a berry filling instead.

Can't make the lemon filling? You could buy lemon curd and make a lemon curd filling instead for a quick and easy alternative.

Want to make one big dessert? Why not add everything to a pie plate instead? Then cut into portions when you are ready to serve.

Mini individual servings of lemon meringue pie.

Tips & Tricks

  • Make sure when making your meringues that you continue to beat the mixture in your stand mixer until stiff peaks form. This is how you know that the meringue is ready. You will create an airy meringue.
  • Always use melted butter to ensure that you can combine to make the graham cracker crust mix.
  • You need to ensure that you give the meringues time to go golden on the top by putting them in the oven for up to 10 minutes. They need plenty of time to chill after that.
Looking down on a bunch of jars of Lemon Meringue Pie.

Storage

These mini lemon meringue pies are easily stored in their individual mason jars in the refrigerator for 3-5 days. You could also prepare the ingredients individually in an airtight container in the refrigerator for up to 24 hours before assembling and completing the dish if you wish. 

Lemon Meringue Pie in a jar.

FAQ

My meringue seems a bit runny, why is that?

It might be that you haven’t let the pie filling chill enough and the meringue can then start to weep. It does need chill time to set. Make sure you give these mini pies plenty of time to chill. We recommend two hours. 

Can you freeze lemon meringue pies?

Yes, you can but you will need to be careful when freezing them individually. You will want an airtight container that is large enough for the pie to stand.

Then want to carefully place the pies to freeze. It will freeze for up to three months before starting to lose its flavor. 

What does a lemon meringue pie taste like?

They are so delicious. The lemon pie filling is tangy and sharp and then the sweetness of the meringue on top really balances the acidity. It is super tasty with fresh lemon flavors. You will love it. 

Other pie inspired recipes 

  • Peanut Butter S’mores Pie - These Peanut Butter S’mores Pies are the most delicious mini desserts that the whole family is going to love!
  • Apple Pie Cocktail - With warm spices from the cinnamon whiskey and the Spiced Apple Cider, this drink tastes like liquid apple pie.
  • Millionaire Pie Recipe - With a crunchy and sweet delicious graham cracker crust, a fluffy, creamy pineapple cherry filling with chopped pecans and sweetened coconut flakes, you can’t beat this delicious Million Dollar Pie.
  • Texas Mini Pecan Pies - These mini pies are tasty and deliciously full of flavor. You will love them!
A jar of Lemon Meringue Pie single serving.

Mini Lemon Meringue Pie

These tasty Mini Lemon Meringue Pies are the perfect single serving size jars! Every bite is pure perfection, creamy, silky smooth, and the perfect crust.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Mini Lemon Meringue Pies
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 servings
Author: Mason Jar Recipe

Ingredients

Crust

  • ½ cup graham cracker crumbs
  • 1 teaspoon granulated sugar
  • 2 tablespoons butter melted

Custard

  • 1 14 oz can sweetened condensed milk
  • 3 egg yolks reserve whites for meringue
  • ½ cup lemon juice 1 ½ - 2 lemons
  • Zest of 1 lemon

Meringue

  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 3 tablespoons sugar

Instructions

  • Preheat oven to 350°F. Place 6 4-ounce jars on a baking sheet.
  • In a medium bowl, mix together graham cracker crumbs, sugar, and butter. Scoop the crumbs equally into each of the bottoms of the jars. Don’t press the crumbs down, but you can gently shake the jars if you want to level out the crumbs a bit.
  • In a large bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and zest until thoroughly incorporated. Drop an equal amount into each of the jars.
  • Using an electric mixer, beat together the egg whites and cream of tartar. Start on low, and gradually increase speed. Once the mixture is frothy, you can add the sugar while the beaters are still going. Continue to beat until stiff peaks form. This is where you will have made your meringue topping.
  • Spoon the mixture on top of the pie. You can mound it above the top of the jar. Use a spoon to add peaks or swirl designs to the top of the meringue. You can get a little creative here.
  • Bake for 8-10 minutes or until the meringue is golden brown. Allow the meringues to cool completely on a wire rack before transferring them to the fridge. Let the jars cool in the fridge for at least 2 hours before serving to allow the custard to fully set.

Notes

  • Make sure when making your meringues that you continue to beat the mixture in your stand mixer until stiff peaks form. This is how you know that the meringue is ready. You will create an airy meringue.
  • Always use melted butter to ensure that you can combine to make the graham cracker crust mix.
  • You need to ensure that you give the meringues time to go golden on the top by putting them in the oven for up to 10 minutes. They need plenty of time to chill after that.

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Mason Jar Recipe” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

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