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These no-bake Lemon Meringue Pie Cups capture everything you love about the classic dessert in individual servings. Bright lemon curd, buttery graham cracker crumbs, and glossy toasted meringue are layered into small jars for an easy, crowd-pleasing treat. They require no oven and are perfect for summer gatherings, picnics, or a simple dessert at home.
Why You’ll Love This Recipe
- Quick and easy: No pie crust to roll—just press graham crumbs into jars and layer.
- No-bake: Lemon curd cooks on the stove and the meringue is finished with a torch, keeping the kitchen cool.
- Individual portions: Served in jars or cups, these are convenient, portable, and mess-free.
How To Make Easy Lemon Meringue Pie Cups
Graham Cracker Crumbs
Crush graham crackers in a food processor or in a zip-top bag to fine crumbs. Stir the crumbs with melted butter and divide into 4-ounce jars or dessert cups. Press the crumbs down with the back of a spoon to create an even base for each cup.
Lemon Curd
Make the curd by rubbing sugar and lemon zest together, then whisking in egg yolks and a pinch of salt. Slowly add the lemon juice while whisking. Cook over low heat, stirring constantly, until the curd thickens—about 7–10 minutes—and reaches 170–180°F (it should coat the back of a spoon). Strain to remove zest, stir in cold cubed butter until smooth, then press plastic wrap directly on the curd and chill for at least two hours until completely cold. The eggs and butter provide the curd’s richness and stability, so no thickener is needed. Once chilled, pipe or spoon the curd over the graham crust.
Toasted Meringue
Use Swiss meringue for a stable, glossy topping: heat egg whites, sugar, and cream of tartar over a simmering pot of water until the sugar dissolves (or until it reaches 165°F), then whip with vanilla on high speed until stiff, glossy peaks form. Spoon or pipe the meringue onto each jar, then carefully toast the tops with a kitchen torch until golden.
Storing
These cups are best served immediately after torching the meringue. If refrigerated, meringue may weep after a day or two, making the cups slightly watery. You can prepare the lemon curd and graham crumbs ahead: store curd in an airtight container in the fridge and keep the graham crumbs at room temperature in a sealed bag. Assemble just before serving for the best texture.
Favorite Tools
Recipe Tips
- Use fresh egg whites. Fresh eggs whip better than carton whites and give a more stable meringue.
- Avoid fat in the whites. Keep yolk out and use a clean, dry bowl and whisk to ensure proper whipping.
- Heat the whites and sugar. For Swiss meringue, warm the whites and sugar over simmering water until the sugar is dissolved before whipping.
- Torch on a metal surface. Place jars on a heat-safe metal tray while torching to protect surfaces and avoid burning anything underneath.
Baking Tip: Weigh Your Ingredients!
I recommend using a kitchen scale for consistent results. Weighing ingredients ensures accuracy, improves outcomes, and reduces dishes. Gram measurements are provided in my recipes for precise baking.
More Lemon Recipes You’ll love
- Lemon Curd Cake
- Lemon Mascarpone Tart
- Strawberry Lemonade Cookies
- Lemon Brûlée Bars
- Lemon Curd Cookies
If you make this recipe and love it, please leave a comment below. Happy baking!
Easy Lemon Meringue Pie Cups
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Ingredients
For the Lemon Curd
- 1 cup (200g) granulated sugar
- zest of 3 lemons
- 6 large egg yolks
- ¼ teaspoon salt
- ½ cup (120ml) fresh lemon juice, from about 3 large lemons
- ½ cup (1 stick or 113g) unsalted butter, cut into small cubes
For the Graham Cracker Crumbs
- 4 full sheets (60g) graham crackers
- 1½ Tablespoons (21g) unsalted butter, melted
For the Meringue Topping
- 3 large egg whites
- ¾ cup (150g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
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Lemon Curd: Combine sugar and lemon zest in a saucepan, rubbing to release oils. Whisk in egg yolks and salt until lighter in color. Slowly stream in lemon juice while whisking.
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Cook over low heat, stirring constantly, until the mixture thickens and reaches about 170–180°F, about 7–10 minutes. It should coat the back of a spoon.
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Remove from heat, strain through a fine mesh sieve to remove zest, stir in cubed butter until smooth. Press plastic wrap on the surface and chill for at least 2 hours.
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Graham Cracker Crumbs: Crush graham crackers to fine crumbs, mix with melted butter, and portion about 1½ tablespoons into each 4-ounce jar. Press lightly to form a base.
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Meringue Topping: Place an inch of water in a pot and bring to a simmer. In a bowl, combine egg whites, sugar, and cream of tartar and heat over the simmering water, whisking constantly until sugar is dissolved or the mixture reaches 165°F.
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Remove the bowl from the heat, dry the bottom, transfer to a mixer, add vanilla, and whip on high until glossy with stiff peaks, about 5 minutes.
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Assembly: Pipe or spoon chilled lemon curd over the graham base in each jar (about ¾ full). Top with a generous scoop of meringue and toast with a kitchen torch to color.
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Chill assembled jars for about one hour, then serve and enjoy.
HI THERE!
I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!
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