Mason Jar Lemon Meringue Pies

I admit, lemon meringue pie is a pastry that is constantly tested me–until I found these Mason Jar Lemon Meringue Pies, that is!

Saturated outside layer and tearful meringue are a portion of the more typical issues I ordinarily run into when making lemon meringue pie.

It just appears at whatever point I attempt to cut a natively constructed lemon meringue pie, the meringue slides directly off, and despite the fact that it for the most part tastes fine, it’s an immense chaos.

Mason Jar Lemon Meringue Pies

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Recipe by Lets DIsh RecipesCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This is the best way to have lemon meringue pie. Served in mason jars! Perfectly lemony and creamy with a crunchy buttery pie crust and caramelized

Ingredients

  • 1/2 cup graham cracker crumbs

  • 1 teaspoon sugar

  • 2 tablespoons butter, melted

  • FOR THE FILLING
  • 1 (14 oz)  can sweetened condensed milk

  • 3 egg yolks

  • 1/2 cup lemon juice

  • Zest of one lemon

  • FOR THE MERINGUE
  • 3 eggs white

  • 1/4 teaspoon cream of tartar

  • 3 tablespoons sugar

Directions

  • Preheat oven to 350 degrees. Place 6 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.

Notes

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