Individual Lemon Meringue Recipe - See Mom Click (2024)

Ingredients

• For the crust: 1 1/4 cup of graham cracker crumbs
• 3 Tablespoons sugar
• 1/3 cup melted butter
• For the lemon filling: 3/4 cup of sugar
• 2 Tablespoons cornstarch
• 2 Tablespoons all-purpose flour
• 1 cup of water
• 6 tablespoons of lemon juice (freshly squeezed is best!)
• 3 Tablespoons of lemon zest (or to taste, 3T is pretty tart if you like it that way!)
• 1 Tablespoon of butter
• 3 egg yolks (separate 3 eggs and save the whites for the meringue)
• For the meringue: 4 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup of sugar

Instructions

For the crust: Combine the graham cracker crumbs, sugar, and melted butter in a small bowl with a fork until well mixed.Spoon equal amountsinto the bottom of 6 4oz. ramekins (or 4 7oz. ramekins) and pat down flat with the back of the spoon. Set aside.

For the lemon filling: In a saucepan, stir together the 3/4 of sugar, cornstarch, and flour.Use a fork to blend together really well.

Slowly add 1 cup of water and lemon juice and zest.Whisk together until well combined.

Bring the mixture to a boil over medium heat, stirring constantly.Once it boils and the mixture has thickened, reduce heat to a simmer.

Add the butter.

Add a small amount of the lemonmixture to the bowl you have your egg yolks in and stir to temper the eggs. You don't want to pour the eggs into the hot lemon mixture before doing this or they could scramble on you!

Then add the egg yolks to the lemon mixture, stirring constantly until well combined.

When it is smooth and thick, pour evenly among the 6 ramekins over the graham cracker crust.

For the meringue: Use the 3 eggs whites from the eggs you separated to make the lemon filling above, and separate one more egg. You need a total of 4 egg whites. Just discard that extra yolk.

Beat the egg whites until they begin to get fluffy and white.Add the cream of tartar and continue to beat.

Slowly add the sugar and beat until stiff peaks form.

Top the lemon filling with the meringue and bake in the oven until meringue browns, about 10 minutes.

Allow to cool before serving.