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Lemon meringue pie is a classic dessert that has delighted taste buds for generations. Its bright, zesty filling combined with the light, airy meringue creates a perfect balance of flavors that evoke feelings of nostalgia and comfort. The traditional pie, however, can be a bit cumbersome to serve and eat, especially at gatherings. Enter the Lemon Meringue Pie Cups – a modern twist on a beloved classic. These individual servings not only make for a stunning presentation but also allow each guest to enjoy their own perfectly portioned dessert without the need for slicing.

Classic Lemon Meringue Pie Cups

Indulge in the delightful flavors of Lemon Meringue Pie Cups with this easy and impressive recipe. Perfectly portioned, these individual treats feature a zesty lemon filling topped with fluffy meringue, all encased in a crunchy pastry cup. Ideal for any occasion, from casual gatherings to sophisticated celebrations, each cup offers a burst of citrus sweetness and nostalgic comfort. Discover tips for creating the perfect meringue and garnishing for an appealing presentation. Enjoy a slice of tradition in a modern format!
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Ingredients
  

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup water

3 large egg yolks, lightly beaten

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1 tablespoon lemon zest

2 tablespoons unsalted butter

For the Meringue:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

For the Cups:

1 package pre-made phyllo pastry cups (can also use graham cracker cups)

Optional: Extra lemon zest for garnish

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Instructions
 

Prepare the Lemon Filling:

    - In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add in the water while stirring until smooth.

      - Over medium heat, bring this mixture to a gentle boil, stirring constantly until it thickens (about 5-7 minutes).

        - Once thickened, reduce heat to low. Slowly whisk in the beaten egg yolks and continue to cook for another 2 minutes, stirring constantly to prevent curdling.

          - Remove from heat and stir in the freshly squeezed lemon juice, lemon zest, and butter until well combined. Set aside to cool slightly.

            Make the Meringue:

              - In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form (about 3 minutes).

                - Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form (about 3-5 minutes). Add the vanilla extract and mix until well incorporated.

                  Assemble the Cups:

                    - Preheat your oven to 350°F (175°C).

                      - Place the pre-made phyllo pastry cups on a baking sheet. Fill each cup with the lemon filling until almost full.

                        - Spoon or pipe the meringue on top of the filled cups, ensuring the meringue touches the edges of the pastry to prevent shrinkage.

                          - Bake in the preheated oven for 10-12 minutes or until the meringue is lightly golden.

                            Cool and Serve:

                              - Allow the lemon meringue pie cups to cool at room temperature for about 30 minutes.

                                - For added presentation, sprinkle with extra lemon zest or serve with a slice of lemon on the side. Enjoy!

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                                    Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 cups