I confess, lemon meringue pie is a dessert that’s always challenged me. Soggy crust and weepy meringue are usually the issues I run into. It just seems like whenever I try to slice a homemade lemon meringue pie, the meringue slides right off, and although it usually tastes fine, it’s a huge mess. Then I decided to try making lemon meringue pie in individual sized mason jars and all my problems were solved! First, these little pies feature a graham cracker crust, which doesn’t go soggy, especially since the pies only bake for 10 minutes. And even if moisture collects under the meringue, it’s not a big deal, because these pies are eaten right from the jar, so that meringue isn’t going to slide anywhere. Did I mention these are absolutely delicious and minus the required refrigeration time, only take about 15 minutes to make? They’re perfect for Easter dinner or any other spring or summer celebration.
- 6 (4 oz. size) Mason jars
- 1/2 cup graham cracker crumbs
- 1 teaspoon sugar
- 2 tablespoons butter, melted
- 1 (14 oz.) can sweetened condensed milk
- 3 eggs, separated
- 1/2 cup lemon juice
- Zest of one lemon
- 1/4 teaspoon cream of tartar
- 3 tablespoons sugar
- Preheat oven to 350 degrees. Place the Mason jars on a rimmed baking sheet.
- In a medium bowl, combine graham cracker crumbs, 1 teaspoon sugar and melted butter. Divide crumb mixture evenly between the 6 Mason jars.
- In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice and zest. Divide lemon mixture evenly between the 6 jars.
- With an electric mixer, beat the egg whites and cream of tartar until frothy. With the mixer still running, gradually add the 3 tablespoons of sugar and continue beating until stiff peaks form. Spoon the meringue over the lemon filling.
- Bake for 8-10 minutes or until the meringue is golden. Refrigerate for at least 2 hours before serving.
- Serving Size: 6
Who Dished It Up First: Adapted from Stone Soup