I’ve been experimenting with recipes for two lately and I love it. Why make a whole pie for 8 servings when you only need 1 or 2 slices? I’m talking mostly to those people that live alone or with a second roommate. My only complaint about the 4 in pie dish is that when you go to slice the pie it won’t be the same size as you get when you cut a 9 in pie slice. Check out the picture below, it explains this better. It’s rather tiny and oddly shaped but that’s ok because I’m not wasting anything!

Lemon meringue pie consists of 3 steps, and steps 2 and 3 are probably the most difficult if you are not an experienced baker but don’t let that intimidate you! One thing for sure, lemon meringue pie involves a lot of stirring so your arms are going to get a workout but the end results will be well worth it. 🙂 Well, one arm will be getting a workout anyway.

I did not even attempt to make this a WW friendly pie so no points are listed below for this.

Pie Crust

I used a store bought pie crust and blind baked it. My pie dish is 4.” Place the dish on the pie crust and cut around the pie dish to get an evenly shaped pie crust. There will be leftover strips of pie crust leftover and those can be made to make palmiers, sandwich cookies, or homemade crackers.

Aluminum 4” pie dish

Filling

This is the tough part, in my opinion, but once you get the hang of making a custard it is pretty easy! Bring sugar, cornstarch, and water to a low boil and it will start to thicken. Temper the whisked eggs with some of the sugar mixture and stir it in the egg yolks. Add the egg back into the boiling sugar and then add in the lemon and zest.

Don’t like lemon? Make an orange or lime filling.

Meringue

Meringue is just whipped egg whites beaten until stiff peaks form. Room temperature egg whites work the best for this. To tell if egg whites are stiff enough, hold the bowl of egg whites over your head. None of them should fall out.

How to Make Lemon Meringue Pie

Bake crust: Preheat oven to 450. Bring pie crust to room temperature. Unroll pie crust and cut out enough pie crust to fit the pie dish. Place the crust in a greased 4” pie dish. Prick bottom with a fork, trim edge to 1”, and tuck overhang under itself, and crimp edges.
Line crust with parchment and fill with dried beans or pie weights. Bake for 15 minutes and remove the pie crust. Take out the pie weight and parchment paper and place back in the oven for another 5 minutes or until the crust is golden brown.
In a small saucepan over medium heat, combine sugar, and cornstarch. Gradually stir in water. Cook, stirring constantly until mixture comes to a boil.
In a small bowl, beat egg yolks with a whisk. Spoon 2 to spoonfuls of sugar mixture into the beaten egg yolks. Slowly pour the egg yolks into the rest of the sugar and keep stirring.
Add in butter, lemon juice, and zest, then pour filling into the cooled pie crust.
Reduce oven to 350°. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar by the tablespoon until stiff peaks form.
Spoon meringue onto hot filling and spread to the edge of crust.
Bake until meringue is golden, 12 minutes. Cool completely, about 1 hour, then refrigerate until filling is set, 3 hours.

Other Pie Recipes You Might Enjoy

Joanna Gaines French Silk Pie

Weight Watchers Crustless Strawberry Pie

Leftover Turkey Shepherd’s Pie

Weight Watchers Pumpkin Pie

No Bake Peanut Butter Pie

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.

Lemon Meringue Pie for Two

★★★★★

5 from 1 reviews

Author: Jenna
Prep Time: 45 min
Cook Time: 45 min
Total Time: 2 hrs
Yield: 2 1x

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Ingredients

Store Bought Pie Crust

Filling:

6 tablespoons sugar

2 tablespoon cornstarch

2/3 cup water

2 egg yolks

1 tablespoon butter

4 tablespoons lemon juice

4 teaspoon lemon zest

Meringue:

2 egg whites

1/4 teaspoon cream of tartar

2 tablespoons sugar

Instructions

Preheat oven to 450. Bring pie crust to room temperature. Unroll pie crust and cut out enough pie crust to fit the pie dish. Place the crust in a greased 4” pie dish. Prick bottom with a fork, trim edge to 1”, and tuck overhang under itself, and crimp edges.
Line crust with parchment and fill with dried beans or pie weights. Bake for 15 minutes and remove the pie crust. Take out the pie weight and parchment paper and place back in the oven for another 5 minutes or until the crust is golden brown.
In a small saucepan over medium heat, combine sugar and cornstarch. Gradually stir in water. Cook, stirring constantly, until mixture comes to a boil.
In a small bowl, beat egg yolks with a whisk. Spoon 2 to spoonfuls of sugar mixture into the beaten egg yolks. Slowly pour the egg yolks into the rest of the sugar and keep stirring.
Add in butter, lemon juice, and zest, then pour filling into the cooled pie crust.
Reduce oven to 350°. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar by the tablespoon until stiff peaks form.Spoon meringue onto hot filling and spread to the edge of crust.
Bake until meringue is golden, 12 minutes. Cool completely, about 1 hour, then refrigerate until filling is set, 3 hours.

Notes

This recipe is not WW friendly and points are not listed.

Category: Medium
Method: Stovetop
Cuisine: American

Nutrition

Calories: 770
Sugar: 52g
Fat: 30g
Saturated Fat: 14g
Carbohydrates: 115g
Fiber: 1g
Protein: 7g

Keywords: lemon meringue pie for two