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Mini Lemon Honey Meringue Pies

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I’ve been wanting to make a pie in these 4 ounce mason jars I have laying around. With Easter only a few weeks away, I thought a Lemon Honey Meringue Pie would be perfect for the holiday! They look absolutely adorable in the individual jars! I told Zan I think more restaurants should serve them like this, don’t you? Another good thing about these is that the recipe is actually fairly easy, especially the honey graham cracker crust! It’s my favorite crust by far and so buttery and delicious. The custard has the perfect lemon flavor with a slight tang. And the meringue is sweetened with an equal amount of sugar and honey. Really, you could make any type of pie in a mason jar! The presentation is what takes the cake…or pie ; ) Do you have a favorite or traditional Easter dessert?

 

Lemon-Honey Meringue Pies
recipe makes four 4 oz pies
Honey Graham Cracker Crust
2 cups graham cracker crumbs
8 tablespoons butter, softened
3 tablespoons sugar

Directions:
Preheat the oven to 325 degrees. Mix all of the ingredients together (using your hands is best!) and press 1/4 cup (or more if you have extra!) of the crust into each 4 oz. jar. Cook the crust for 15 minutes or until brown. Let the crust cool all the way before adding the filling.

 

Lemon Filling
1 1/2 cup water
1 1/4 cup sugar 4 tablespoons corn starch
1 tablespoon flour
1/2 cup fresh squeezed lemon juice
1 tablespoon lemon zest
4 large eggs, separated and beaten (egg yolks in the filling and egg whites for the meringue)
2 tablespoon salted butter

Directions:
In a sauce pan, over medium heat, whisk together the corn starch, sugar, flour, and water. Add in the lemon juice, zest and beaten egg yo
lks. Bring to a boil for at least 15 minutes until thick, whisking often. Remove from heat and whisk in the butter. Strain the mixture into a bowl and scoop it into each individual mason jar.

 

Honey Meringue 
4 egg whites
3 tablespoons honey
3 tablespoon sugar

 

Directions:
With the whisk attachment, beat egg whites until peaks form. Add in the honey and continue to beat. Then add in the sugar and beat until peaks are stiff. Spoon the meringue over the lemon custard, making a whipped texture. Bake the pies for 10-15 minutes at 325 degrees until the top of the meringue is golden brown. Let the pie sit before serving. Mmmmm : )

 

Photo Credit: Sugar and Charm

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8 responses to Mini Lemon Honey Meringue Pies

  1. March 28, 2012

    it looks so delicious 😀

  2. March 28, 2012

    These are beautiful Eden! Gorgeous food styling. xo

  3. March 28, 2012

    These are so cute, and look really do-able. Thanks for the great ideas and the beautiful pics.

  4. March 28, 2012

    what a great idea!!! such charming little pies! I am definitely doing this! 🙂

  5. February 3, 2013

    These were SO good! The recipe actually made 5 for me, with a little extra. Really cute, portable gifts for people and everyone loved them!

  6. erika
    May 25, 2013

    Can i put the mason jars in the oven? Wont they shatterZ

  7. […] 3. Mini Lemon Honey Meringue Pies Perfect for the holidays They look absolutely adorable in the individual jars. (recipe via Sugar & Charm) […]

  8. […] Individual Mini Mason Jar Pies: With their adorable mini-mason jars, these little pies are great for vintage and DIY weddings, and so simple to serve – no plate required! You can get the recipe for the lemon meringue version on SugarandCharm.com. […]

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