Lemon Meringue Pie for Two

Votes: 1

Time: 4 hours 55 minutes
Complexity: easily
Servings: 2

Classic lemon meringue pie is the perfect balance of a buttery, crumbly crust, a tart filling, and a sweet meringue topping. This recipe uses all the essential ingredients, but makes enough for two! Specifically, two small pies, one per serving. By simply reducing the ingredients and using store-bought mini pie crusts, you can create an impressive and delicious dessert perfect for a romantic occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake and filling

2 mini graham cracker pie crusts, such as Keebler
1/4 cup sugar
2 tsp cornstarch
2 tsp finely grated lemon zest + 3 tbsp lemon juice
2 large egg yolks
0.5 tbsp unsalted butter
1/4 tsp vanilla extract

Meringue

3 tablespoons of sugar
1/4 tsp cream of tartar
Protein of 1 large egg
1/4 tsp vanilla extract
Special equipment: pastry bag fitted with a medium star tip; kitchen torch (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, eggs, cream of tartar, meringue, lemon zest, starch

Cooking the dish according to the recipe:

Cake and filling:

Preheat oven to 350°F (175°C). Place mini pie crusts on a small baking sheet. Bake until light golden brown, about 8 minutes. Let cool completely.
Meanwhile, in a small saucepan over medium heat, heat the sugar, cornstarch, lemon zest, and 1/4 cup water. Cook, stirring constantly, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from heat.

In a medium bowl, whisk the egg yolks with lemon juice until smooth. Whisking constantly, slowly and gradually add the sugar syrup to the egg mixture until fully incorporated. This way you temper the eggs so they don't curdle.Transfer the mixture back to the same small saucepan and return it to the stovetop. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, 2-3 minutes. Remove from the heat, then whisk in the butter and vanilla extract until fully incorporated.
Spoon the filling into the pie shells and smooth the surface. Place a piece of plastic wrap directly on top of each pie shell, pressing it down onto the filling to prevent it from forming a crust. Refrigerate until completely set, at least 4 hours or overnight.
Meringue:

In the bowl of a stand mixer fitted with a whisk attachment, combine the sugar, cream of tartar, and egg white and whisk until combined. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Heat, whisking constantly, until the sugar dissolves and the mixture is hot to the touch, 1-2 minutes. Return the bowl to the mixer and beat on medium speed until stiff peaks form, 5-6 minutes. Stir in the vanilla extract until fully incorporated. Transfer the meringue to a pastry bag fitted with a medium star tip.
Remove the plastic wrap from the pies. Using circular motions, pipe the meringue evenly onto the surface of each pie, completely covering the filling all the way to the crust. Toast the meringue with a blowtorch or in the oven on broiler mode until golden brown, 1-2 minutes.