Homemade Lemon Meringue Pie For Two

If you ask me, lemon meringue pie is one of those desserts that makes everything better.

This scaled-down version gives you all the goodness of a classic lemon meringue pie, but in a perfect size for two people. The buttery crust holds a bright, citrusy filling that’s just the right balance of sweet and tart.

It’s topped with soft, cloud-like meringue that gets nice and toasty in the oven. The combination of smooth lemon filling and airy meringue creates that familiar comfort we all love.

It’s a cozy dessert that feels special without being fussy – perfect for date nights or when you’re craving something sweet but don’t need a whole pie sitting around.

What Kind of Lemons Should I Use?

Regular grocery store lemons like Eureka or Lisbon varieties are perfect for this pie – they provide that classic tart flavor we all know and love. Meyer lemons can work too, but since they’re naturally sweeter, they’ll give you a milder lemon flavor that some folks might find too subtle for a traditional lemon meringue pie. When picking your lemons, look for ones that feel heavy for their size and have a bright yellow color – these will give you the most juice. A good tip is to roll your lemon firmly on the counter before squeezing it, as this helps release more juice from the membranes.

Options for Substitutions

While some ingredients are essential for this classic pie, there are a few swaps you can try:

• Shortening and butter (crust): You can use all butter instead of the shortening-butter combo – just replace the shortening with the same amount of cold butter. The crust might be slightly less flaky but still tasty. Coconut oil (when solid) can work too, though the texture will be different.
• Cornstarch: For the filling, you can substitute cornstarch with 3 tablespoons of all-purpose flour. The filling might be slightly less glossy but will still thicken nicely.
• Lemon juice: Fresh lemon juice is best, but bottled will work in a pinch. You could also try lime juice for a different citrus twist – just know it will change the classic flavor.
• Vanilla extract: Feel free to skip the vanilla in the meringue or swap it with almond extract (use just a tiny drop as it’s stronger) or lemon extract for extra citrus flavor.
• Egg whites/yolks: Sorry, but there’s no good substitute here – fresh eggs are essential for both the custard and meringue to work properly.

Watch Out for These Mistakes While Baking

The biggest challenge when making lemon meringue pie is preventing a weepy meringue – to avoid this, always spread your meringue all the way to the edges of the pie crust, sealing in the lemon filling completely. A common error is underbaking the meringue, so make sure to bake it until you see a light golden color across the entire surface, which typically takes about 15-20 minutes at 350°F. When making the lemon filling, constant whisking is crucial to prevent lumps from forming, and be sure to cook it until it’s thick enough to coat the back of a spoon – if it’s too runny, your pie will be messy when sliced. For the flakiest crust, keep all your ingredients ice-cold and avoid overworking the dough, as warm or overhandled pastry will result in a tough, chewy crust rather than the light, crisp texture you’re after.

What to Serve With Lemon Meringue Pie?

This bright and tangy dessert pairs wonderfully with a hot cup of coffee or tea to balance out its sweetness. Since lemon meringue pie is pretty rich on its own, I like to keep things simple and serve it with a small scoop of vanilla ice cream or a dollop of whipped cream on the side. For brunch gatherings, I’ve found that fresh berries make a nice accompaniment – strawberries or raspberries add a pop of color and complement the citrusy flavors perfectly. If you’re serving this as an after-dinner treat, consider offering a small glass of dessert wine like Moscato, which plays nicely with the lemon notes.

Storage Instructions

Keep Fresh: This mini lemon meringue pie is best enjoyed the day it’s made, but you can keep it in the fridge for up to 2 days. Just cover it loosely with plastic wrap or place it in a cake container – the meringue is delicate, so you don’t want to squish it!

Make Ahead: If you want to get a head start, you can make the pie crust and lemon filling a day ahead. Store the baked crust at room temperature, covered with a clean kitchen towel, and keep the lemon filling in the fridge. When you’re ready to serve, just make the fresh meringue, top the pie, and brown it.

Note: I don’t recommend freezing this pie since the meringue texture can become weird and weepy when thawed. Plus, it’s sized for two people, so you probably won’t have leftovers anyway!

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 6-8 g
• Fat: 28-32 g
• Carbohydrates: 65-75 g

Ingredients

For the pastry crust:

• 1/3 cup all-purpose flour
• 1 tsp granulated sugar
• Pinch salt
• 1 tbsp vegetable shortening
• 2 tbsp unsalted butter, cold and diced
• 1 tbsp to 1 1/2 tbsp ice water

For the lemon filling:

• 1 egg yolk (reserve egg white for meringue)
• 1 1/2 tbsp cornstarch
• 1/3 cup granulated sugar
• 1/8 tsp salt
• 1/4 cup water
• 1/8 cup fresh lemon juice
• 2 tbsp unsalted butter

For the meringue topping:

• 1 egg white
• 1/8 cup granulated sugar
• 1/2 tsp vanilla extract

Step 1: Make the Pie Dough

• 1/3 cup all-purpose flour
• 1 tsp granulated sugar
• pinch salt
• 1 tbsp vegetable shortening
• 2 tbsp unsalted butter, cold and diced
• 1 tbsp to 1 1/2 tbsp ice water

In a medium bowl, whisk together the flour, granulated sugar, and salt.

Scatter the vegetable shortening over the flour mixture and use a fork to mash it in, resulting in a texture that resembles coarse sand.

Add the cold, diced unsalted butter and mash it in similarly.

Sprinkle ice water over the dough half a tablespoon at a time, pressing the dough together gently after each addition.

Stop adding water once the dough holds together.

Flatten the dough into a disk, wrap it tightly with plastic wrap, and refrigerate for 20 minutes.

I find chilling the dough gives the crust a flakier texture.

Step 2: Blind Bake the Pie Shell

• pie dough from Step 1

Preheat the oven to 375°F (190°C).

Roll out the chilled dough disk from Step 1 into a circle about 1 inch larger than your 6-inch pie pan.

Gently transfer the dough to the pan, pressing it into the bottom and sides.

Pinch and flute the edges for a decorative appearance if you wish.

Prick the base of the shell lightly with a fork, then bake for 10 minutes or until lightly golden.

Remove the shell from the oven and let it cool completely so it’s ready to be filled later.