Lemon Meringue Pies are a particularly nice treat in the spring and especially for Mother’s day. So I thought why not make them in a jar.
I love lemon. Lemon meringue pies are one of my favorite kind of pie. What gave me the idea for happened while I was watching Paula Deen on the Food Network where she was making lemon meringue pies. After making my Mac & Cheese in Jar, I thought it would be fun to see if this same concept would work for mini lemon meringue pies. I’ll let you be the judge as to how they turned out. :-).
Lemon Meringue Pies In A Jar
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 3 egg yolks, whisked
- 6 round lemon wafer or a shortbread biscuit
- 6 8oz large mouth canning jars
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Preheat oven at 325 degrees. In a medium mixing bowl, combine milk, lemon juice, and zest, than blend in egg yolks. Place a cookie in the bottom of each jar and divide the filling equally between each of the 6 canning jars. Bake for 10 to 12 minutes, until the filling is just set, it may be a bit wobbly in the center.
With an electric mixer, beat the egg whites with cream of tartar until soft peaks are formed. Gradually beat in the sugar until stiff peaks are formed and the sugar is dissolved. Transfer the meringue to a piping bag with large whole tip or a Ziploc bag with the corner cut off. Pipe the meringue over the surface of each pie. Turn the oven broiler on and place the meringue-covered pies on the top rack near the heat and cook for 1 to 2 minutes until the meringue starts to brown. (If you prefer, you may use a kitchen torch to carefully brown the meringue on top of each pie.)
Notes: You can use bottled lemon juice or freshly squeezed lemon. The fresh lemon juice has a much brighter flavor in these pies. If you aren’t interested in the meringue, you can serve it topped with whipped cream. These little pies will keep well, lidded, in the fridge.
These little gems were a very big hit. As you can imagine they lasted a nano second. I’ll need to make double the amount the next time to ensure that I have leftovers for my friends (and me).
Time to eat…
PS: If you would like to share a recipe, send it my way. It would be fun to showcase one of your favorite dishes.
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