Simple Lemon Meringue Pie in Mason Jars

Finding a dessert that looks fancy but doesn’t require a ton of fuss can feel impossible, especially when you want something that’s easy to serve at a party or potluck. Traditional lemon meringue pie is delicious, but it can be messy to cut and serve, and let’s be honest – sometimes the crust gets soggy or the meringue weeps all over the place.

That’s where these lemon meringue pie mason jars come to the rescue. They give you all the tangy, creamy goodness of the classic dessert in perfectly portioned individual servings that are easy to make ahead, simple to transport, and absolutely foolproof when it comes to serving.

What Kind of Lemons Should I Use?

Fresh lemons are definitely the way to go for this recipe – you’ll get much better flavor than bottled lemon juice. Meyer lemons are a great choice if you can find them since they’re a bit sweeter and less acidic than regular lemons, but standard grocery store lemons work perfectly fine too. You’ll need about 2-3 medium lemons to get the half cup of juice this recipe calls for, plus you’ll have one lemon to zest. When picking lemons, look for ones that feel heavy for their size and have smooth, bright yellow skin – these will be the juiciest and give you the most bang for your buck.

Options for Substitutions

This mini pie recipe is pretty forgiving when it comes to swaps:

• Graham cracker crumbs: You can easily swap these for vanilla wafer crumbs, digestive biscuit crumbs, or even crushed gingersnaps for a spicier base. Just use the same amount and add the melted butter as usual.
• Sweetened condensed milk: This is really the heart of the filling, so I wouldn’t recommend substituting it. The thick, sweet consistency is what makes the lemon curd set properly without cooking.
• Lemon juice: Fresh lemon juice works best, but bottled will do in a pinch. You could also try lime juice for a different citrus twist, though the flavor will be more tart.
• Cream of tartar: If you don’t have cream of tartar, you can use 1 teaspoon of white vinegar or lemon juice instead. This helps stabilize the meringue so it doesn’t weep.
• Egg whites: Make sure your egg whites are at room temperature for the best meringue. If you’re concerned about raw eggs, you can use pasteurized egg whites from a carton – use about 6 tablespoons.
• Butter: You can substitute the melted butter with melted coconut oil or even vegetable oil, though butter gives the best flavor for the crust.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon meringue pie in mason jars is not properly sealing the meringue to the edges of the jar, which can cause it to shrink and weep during baking – make sure to spread the meringue all the way to the glass sides to create a good seal.

Another common error is adding the lemon juice too quickly to the condensed milk mixture, which can cause it to curdle, so whisk it in gradually and make sure your egg yolks are at room temperature before mixing.

When making the meringue, avoid overbeating the egg whites since this can make them grainy and unstable – stop beating once you reach stiff, glossy peaks that hold their shape.

Finally, don’t skip the cream of tartar in your meringue as it helps stabilize the egg whites, and be sure to bake at a lower temperature (around 325°F) to prevent the tops from browning too quickly while the meringue sets properly.

What to Serve With Lemon Meringue Pie?

These cute little mason jar pies are perfect on their own, but I love serving them with a cup of hot coffee or tea to balance out all that sweet, tangy goodness. If you’re hosting a dinner party, they make a great finish to a heavy meal since the bright lemon flavor helps cleanse the palate. For something extra special, try adding a few fresh berries on top or alongside each jar – blueberries and raspberries pair beautifully with lemon. You could also serve them with a dollop of whipped cream if you want to go all out, though the fluffy meringue already gives you that creamy texture.

Storage Instructions

Refrigerate: These adorable mason jar pies need to stay chilled in the fridge and will keep perfectly for up to 3 days. The individual jars make them so convenient for grabbing whenever you want a sweet treat! Just cover each jar with a lid or plastic wrap to keep the meringue from absorbing any fridge odors.

Make Ahead: You can prepare the crust and lemon filling up to 2 days in advance, but save the meringue for the day you plan to serve them. Meringue is best when it’s fresh and hasn’t had time to weep or get soggy. This makes them perfect for entertaining since most of the work is done ahead of time!

Serve: These little pies taste best when they’re nice and cold from the fridge. Let them sit out for just 5 minutes before serving so they’re not too firm. The mason jars make them perfect for picnics or potlucks since everyone gets their own individual dessert!

Preparation Time	15-20 minutes
Cooking Time	8-10 minutes
Total Time	2 hours 23-30 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 60-70 g
• Carbohydrates: 160-180 g

Ingredients

For the crust:

• 1/2 cup crushed graham crackers
• 1 tsp granulated sugar
• 2 tbsp melted butter

For the lemon layer:

• 1 can (14 oz) sweetened condensed milk
• 3 egg yolks
• 1/2 cup fresh lemon juice
• Zest of 1 lemon

For the meringue topping:

• 3 egg whites
• 1/4 tsp cream of tartar
• 3 tbsp sugar

Step 1: Prepare the Jars and Oven

Preheat your oven to 350°F (175°C).

Arrange 6 Mason jars on a rimmed baking sheet—this will make it easier to move the jars in and out of the oven safely.

Step 2: Make the Graham Cracker Crust

• 1/2 cup crushed graham crackers
• 1 tsp granulated sugar
• 2 tbsp melted butter

In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter.

Mix thoroughly until the mixture resembles wet sand.

Evenly divide this crumb mixture among the 6 Mason jars, pressing it gently into the bottoms to form a crust.

I like to use the bottom of a small glass to press the crumbs down for a firm, even base.

Step 3: Prepare Lemon Filling

• 1 can (14 oz) sweetened condensed milk
• 3 egg yolks
• 1/2 cup fresh lemon juice
• zest of 1 lemon

In a clean medium bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until fully blended and smooth.

Pour or spoon the lemon filling evenly into each jar over the prepared graham cracker crust.

Step 4: Make the Meringue Topping

• 3 egg whites
• 1/4 tsp cream of tartar
• 3 tbsp sugar

With an electric mixer, beat the egg whites and cream of tartar together until frothy.

While continuing to beat, gradually add the sugar and keep mixing until stiff, glossy peaks form.

Carefully spoon or pipe the meringue on top of the lemon filling in each jar, ensuring the filling is fully covered to prevent shrinking or weeping.

Step 5: Bake and Chill the Lemon Meringue Jars

Bake the jars for 8–10 minutes, or until the meringue tops are golden brown.

Remove them from the oven and let them cool to room temperature, then refrigerate for at least 2 hours before serving to allow the filling to set.

For best flavor and texture, I always let them chill overnight if I have the time.