Desserts & Drinks

Lemon Meringue Cups: A Tangy, Toasty Dessert in 30 Minutes

Name: Lemon Meringue Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: For the crust: 1 1/2 cups graham cracker crumbs (1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted. For the lemon curd: 3 large eggs, 1/2 cup granulated sugar, 1/2 cup fresh lemon juice (about 3 lemons), 1 tablespoon lemon zest, 4 tablespoons unsalted butter, cut into small pieces. For the meringue: 3 large egg whites, 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar, 1/2 teaspoon vanilla extract.)

By Lucas Brooks · Page 1 of 3

There’s something about the contrast of a tart lemon curd and a cloud-like, toasted meringue that feels both nostalgic and elegant. These lemon meringue cups take that classic pie and turn it into individual servings with a crisp, buttery graham cracker crust. No slicing, no fuss. Just a bright, airy dessert that comes together in about 30 minutes.

Step-by-step: whisking lemon curd in a small saucepan until thickened.

The key to a silky lemon curd is patience and a gentle hand. I keep the heat at medium-low and whisk constantly. The moment you see the mixture start to thicken and coat the back of a spoon, pull it off the heat. That’s your cue. If you let it boil, the eggs will scramble, and you’ll end up with a lumpy mess. Straining the curd through a fine-mesh sieve is a simple step that guarantees a smooth finish.

The Crust: Simple and Sturdy

For the base, I use a standard graham cracker crust. The ratio I follow is 1 1/2 cups crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. That gives you a crust that holds together without being too dense. Press it firmly into the ramekins—use the bottom of a glass or a measuring cup to get an even layer. Bake at 350°F for 8 minutes, just until it’s lightly golden and set. Let the crusts cool completely before adding the curd. If you add warm curd to a warm crust, the butter can melt and make the crust soggy.

The Lemon Curd: Bright and Silky

Whisk the eggs and sugar first, then add the lemon juice and zest. This prevents the sugar from burning on the bottom of the pan. Cook over medium-low heat, stirring constantly. You’ll feel the mixture go from thin and watery to thick and creamy. I look for the point where the curd leaves a clear trail when I drag the whisk through it. That’s usually after 6 to 8 minutes. Off the heat, stir in the butter pieces until they melt and emulsify. Strain the curd into a bowl and let it cool to room temperature. It will thicken a bit more as it cools. Divide it among the crusts and refrigerate for at least 15 minutes. That chill time helps the curd set so the meringue doesn’t sink into it.