No-Bake Lemon Meringue Pie Cups
Tangy lemon curd meets cloud-light meringue in individual glasses — no oven required. Crushed cookies form an instant crust at the bottom.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 5g
Ingredients
- 8 crackers graham crackers
- 3 tbsp butter, melted
- 1 can (14 oz) sweetened condensed milk
- ½ cup lemon juice, fresh
- 3 large egg whites
- 6 tbsp granulated sugar
Instructions
- 1
Crush graham crackers into crumbs. Stir with melted butter until combined, then divide among four glasses.
- 2
Whisk condensed milk and lemon juice until thick and pale, about 2 minutes — mixture will thicken as acid cooks the milk.
- 3
Spoon lemon curd over the crust in each glass.
- 4
Beat egg whites with an electric mixer until soft peaks form, ~1 minute.
- 5
Gradually add sugar while beating until stiff, glossy peaks form, ~2 minutes total.
- 6
Top each cup with a generous dollop of meringue. Chill until ready to serve, at least 10 minutes.
Tools you’ll need
- four glasses or small bowls
- electric mixer or whisk
- medium bowl
- small bowl
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