Take a timeless dessert and make it in a simple, mess-free way with this Lemon Meringue Pie Jar recipe. It’s fun to prepare this delicious pie-in-a-jar recipe! When you’re craving something sweet and looking for something different to make than your usual go-to recipes, give this recipe a try!

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What Is Lemon Meringue?

Lemon meringue is a popular dessert known for having a taste similar to lemon curd. It’s light, zesty, fluffy, and flavorful, making it the perfect treat to eat for dessert. You can have this pie in a jar at any time, whether you want it after dinner or in the middle of the day when you’re craving something sweet and delicious.

Why You’ll Love the Lemon Meringue Pie Jar Recipe

Who doesn’t love a mess-free dessert? Instead of slicing this pie into individual serving slices, you can serve it in jars and pass one around to each person in the household.
It’s not hard to put this Lemon Meringue Pie Jar recipe together. Even if you’re not a baker, you can prep this dessert in 10 minutes and cook it in another 10 minutes.
Everyone seems to love the taste of this zesty dessert. It’s light and refreshing!

Lemon Meringue Pie Jar Ingredients

Are you ready to make these fruity, flavorful pie jars? If so, you’re going to need the following ingredients:

Graham Cracker Crumbs – Use the graham cracker crumbs to create the perfect crust coating for your pie.
Granulated Sugar – Combine the crumbs with granulated sugar to give them a sweeter taste.
Butter – Melt two tablespoons of butter and mix in with your graham cracker crumbs and sugar for added flavor.
Sweetened Condensed Milk – Use a 14-ounce can of sweetened condensed milk for the pie filling.
Egg Yolks – Reserve your egg yolks, which you will use to prepare the meringue in this delicious pie recipe.
Lemon Juice – You will need ½ cup of lemon juice for the filling to give it that zesty flavor.
Lemon Zest – Zest one lemon and add it to your filling mixture for additional lemon flavoring.

You will also need more granulated sugar and cream of tartar to prepare the flavorful meringue that goes on top of this tasty pie.

Lemon Meringue Pie Jar FAQS

How many pie jars does this recipe make?

When following this recipe, you should have enough pie and meringue to fill six jars. You can double the recipe if you need to fill more jars.

Can I use bottled lemon juice?

I’d suggest using fresh lemon juice when adding lemon flavoring to this recipe. However, if you only have bottled lemon juice, you can use it as an alternative. It’s best to use the real lemon and zest it for extra flavor.

Can I serve immediately after preparing the Lemon Meringue Pie Jar?

Allow your jars to cool in the fridge for a minimum of two hours before you serve them, which gives the meringue time to set.

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Lemon Meringue Pie Jar

Take a timeless dessert and make it in a simple, mess-free way with this Lemon Meringue Pie Jar recipe. It’s fun to prepare this delicious pie-in-a-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 baking sheet.
In a small bowl, mix together graham cracker crumbs, sugar and butter.
Scoop the crumbs equally into each of the bottom 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 medium 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.
Spoon the mixture on top of the Filling. 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.
Bake for 8-10 minutes or until the meringue is golden brown. Allow the meringues to cool completely on a wire rack before transferring to the fridge.
Let the jars cool in the fridge for at least 2 hours before serving to allow the custard to fully set.