Try your favorite lemon meringue pie in a different way…
Use oven-save dishes ramekins, or properly prepared small mason jars to prepare the individual servings. Or for a meringue and bake-free option, top with whipped cream instead!
Once the graham crust mixture is combined, gently press into the bottom of the cups. Do not pack down hard, you want it easy to spoon up when served.
Spoon over the lemon filling, then top each with whipped meringue, making sure it is pressed completely against the hot filling layer (to prevent weeping). Bake until meringue is lightly golden.
For canning (Mason) jars, because they are not made of tempered glass and can shatter with sudden temperature changes, you must set them in a hot water bath when used in the oven: Place Mason jars in a tall-sided roasting pan or baking dish and fill with hot water until the water level comes half way up the jars. Once the meringue is lightly golden, remove and let cool on a wire rack in a draft free spot.
If using whipped cream instead of meringue, once lemon filling has cooled top with a generous dollop of whipped cream (or dairy free whipped cream).
Lemon Meringue Cups
- 1 ¼ cups GF graham crumbs
- 1/3 cup melted butter
- ¼ cup sugar or less to taste
- Pinch salt
- 3 egg whites
- Pinch cream of tartar
- 1-3 Tbsp superfine sugar to taste
- Depending on what type of (oven-proof) cups or dishes using, spoon enough of the graham crumbs into each to the depth of about 1-2”, and lightly tamp down the crumbs using a tart forming tool, your fingers or the base of a shot glass. Since you’ll be using a spoon to eat these, if the crust is pressed down too firmly it will make it hard to dig out.
- Prepare either filling as directed, then spoon the hot filling over each crust, to about a depth of 2-3” (or whatever you like – there is no wrong way to make this!).
- Beat egg whites until frothy in a large bowl then slowly add sugar until you reach your desired sweetness, and semi-firm peaks have formed. Start by spreading a thin layer of meringue over the filling, ensuring that there are no air pockets (as this can promote weeping), then top with as much meringue as you like. Bake at 425°F for 5 minutes or until tips of meringue become lightly golden. Let sit and room temperature for at least 1 hour before serving.