Lemon Pie in a Wean Bowl

Lemon Pie in a Wean Bowl

We have jumped on the band wagon.  We are testing to see how many things we can eat out of jars.  We may be stuck ‘testing’ these mini pies for a while though 😉


6 graham crackers
4 eggs, separated
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 tsp salt
3 tbsp butter
2 lemons, juiced & zested


1. Make crust: crumble a cookie at the bottom of each bowl.
2. Make filling: whisk together cornstarch, water, sugar & salt in a medium saucepan.  Turn heat on med-high and stir constantly to bring to boil.  Boil for 1 minute.  Remove from heat and slowly whisk in egg yolks.  Return to saucepan and cook on low for 1 more minute.  Remove from heat and add butter, lemon juice & zest.  Pour onto crust
3. Make meringue: beat egg whites until soft peaks form.  Gradually add the sugar and beat until stiff peaks form.  Top the lemon in the bowls with meringue.
4. Bake: bake 5-7 minutes until the tops brown at 375 degrees F.  Let sit 1 hour.