Lemon Meringue Cups
No-bake lemon curd dessert topped with torched meringue — crispy, tangy, and Instagrammable in under 20 minutes. Graham cracker crust stays crunchy at the bottom.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice, fresh
- 3 large egg whites
- ¼ cup granulated sugar
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
Instructions
- 1
Toss graham cracker crumbs with melted butter until the mixture looks wet sand. Press firmly into the bottom of four ramekins or mason jars.
- 2
Whisk condensed milk and lemon juice together until it thickens and turns pale, ~2 minutes. Divide evenly over the crusts.
- 3
Beat egg whites with a hand mixer until soft peaks form, about 2 minutes.
- 4
Gradually add sugar while beating until stiff, glossy peaks form, about 2 more minutes.
- 5
Spoon or pipe meringue over the lemon curd, creating peaks that reach the rim.
- 6
Use a kitchen torch to brown the meringue peaks until golden and blistered, 30-60 seconds per cup. Serve immediately.
Tools you’ll need
- four ramekins or mason jars (4-6 oz each)
- mixing bowl
- whisk
- hand electric mixer
- kitchen torch
- spoon or piping bag
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