Lemon Meringue Pies in a Jar

20 minutes
30 minutes
Farmer approved by Terella Poultry Farms Recipe developed for BC Egg by Lovella Schellenberg, BC Egg Farmer


Lemon Curd

  • 6 tablespoons unsalted butter
  • 3/4 cup sugar
  • 2 eggs
  • 5 egg yolks
  • 3/4 cup freshly squeezed lemon juice
  • zest from 2 lemons
  • pinch salt


  • 5 egg whites
  • 1/2 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla


  • 8 tablespoons crushed vanilla wafers
  • 1/4 cup finely chopped almonds
  • 2 tablespoons melted butter


Lemon Curd

  1. In a stand mixer or in a medium bowl with a hand mixer, cream the butter and sugar until light.  Beat in the 2 eggs and the 5 egg yolks, lemon juice, lemon zest and the pinch of salt.
  2. Transfer to a medium sized sauce pan and cook over medium heat, stirring occasionally until the mixture has thickened.
  3. Remove from heat.


  1. Place the egg whites, sugar and cream of tartar in a clean medium sized heat-proof bowl.  Place over a pot with an inch or two of boiling water in it so that the bottom of the bowl is just touching the surface of the water.
  2. Whisk mixture for about 5 minutes or until the egg whites are warm to the touch.
  3. Remove from heat and beat with clean beaters until stiff peaks form.

Crust & Assembly

  1. Combine crushed wafers and almonds with melted butter in a small bowl.  Mix well.
  2. Divide mixture between 6 – 8 parfait glasses or jars.  The smaller the glasses the more meringues you will make.  Tap the jars to level the crumbs.
  3. Pour lemon curd into a piping bag.  You can also use a large zip-top bag and snip the end off to form a piping bag. Pipe the mixture evenly into the parfait jars.
  4. Repeat with the meringue, dividing evenly between jars.  Brown the top of the meringues with a culinary torch.

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