Lemon Meringue Pie in a Jar #SundaySupper
Cuisine: Pie
Author: Betsy Cohen
Prep time: 1 hour
Cook time: 1 hour 20 mins
Total time: 2 hours 20 mins
  • Crust:
  • 1½ cups all purpose flour
  • 1½ tablespoons sugar
  • 9 tablespoons unsalted butter
  • 4-5 tablespoons ice water
  • Lemon filling:
  • ¾ cup sugar
  • ¼ cup all purpose flour
  • 1 cup boiling water
  • 3 egg yolks
  • 5-6 tablespoons lemon juice
  • 2½ tablespoons unsalted butter
  • Meringue:
  • 1 egg white
  • ¼ cup water
  • ¾ cup sugar
  • ½ teaspoon corn syrup
  • ⅛ teaspoon vanilla extract
  1. For the crust:
  2. Combine the flour and sugar in a food processor. Pulse on/off to mix. Add the butter and pulse on/off until the mixture is the consistency of coarse meal. While using the pulse on/off button, add the ice water 1 tablespoon at a time and mix just until the dough becomes a ball. The dough should not be wet and sticky.
  3. Transfer the dough to a piece of wax paper. Flatten the dough into a disc and wrap the in the wax paper. Refrigerate for at least one hour.
  4. Preheat oven to 350º. Set aside 4 - ½ pint wide mouth mason jars.
  5. Roll out the dough between sheets of wax paper or parchment paper until roughly 14" in diameter. Either use a 6" round bowl or knife to divide the dough into four pieces.
  6. Spray the glass jars with nonstick cooking spray. Press each dough piece into the bottom and up the sides. Freeze for 10 - 15 minutes until the dough is firm.
  7. Place the jars on a baking sheet. Insert a square of aluminum foil and add pie weights to each one.
  8. Bake at 350º for 35 minutes. Carefully remove the foil and bake an additional 20 minutes.
  9. Remove from the oven and set aside to cool.
  10. For the lemon filling:
  11. Stir together the sugar and flour in a small saucepan. Stir in the boiling water. Stir the egg yolks. Add a ladelful of the hot mixture to the eggs and stir. Repeat a few times. Add the egg mixture to the saucepan and stir.
  12. Add the lemon juice followed by the butter. Cook over medium low heat until the mixture is thick.
  13. Use a ladle to transfer the lemon filling to the jars, dividing it evenly between the four jars.
  14. For the meringue:
  15. Place the egg white, water, sugar, corn syrup and vanilla in a medium size metal bowl. Place this bowl over a medium saucepan of simmering water. Make sure that the water is not touching the bottom of the bowl.
  16. Use a handmixer to beat the meringue for 7 minutes. Use a pot holder to hold the bowl in place as the bowl will get very hot.
  17. After 7 minutes, remove the bowl from the saucepan. Wipe the bottom of the bowl dry and transfer the mixture to a standup mixer. Beat an additional 7 minutes. This may be done with the handmixer instead.
  18. Place a large round pastry tip into a plastic gallon freezer bag. Transfer the meringue to the plastic bag. Seal and pipe the meringue into each jar. Do not pipe over the top of the jar.
  19. Make sure that the Lemon Meringue Pie in a Jar is completely cooled before covering it with the lid. Refrigerate until ready to serve.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-meringue-pie-in-a-jar-sundaysupper