Prep time
Total time
Impress friends at your next picnic with these handy to transport and serve, delicious Pies in a Jar. Everyone gets their own single serving. Using Baker's Twine, tie on a wooden spoon and you're good to go.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • Make The Graham Cracker Crust
  • 1½ Cups Graham Cracker Crumbs (made from about 12 crackers)
  • ½ Cup Sifted Confectioners' Sugar
  • 6 Tablespoons Melted Butter
  • 6 - 16 oz. (1 Pint) Mason Jars
  • Make The Lemon Pudding
  • 1½ Cups Granulated Sugar
  • 6 Tablespoons Corn Starch
  • ¼ Teaspoon Salt
  • ½ Cup Fresh Squeezed Lemon Juice
  • ½ Cup Cold Water
  • 4 Well Beaten Egg Yolks (reserve the egg whites for later)
  • 1½ Cups Boiling Water
  • 2 Tablespoons Butter
  • 1 Teaspoon Grated Lemon Rind
  • Make The Meringue Topping
  • 4 Egg Whites at Room Temperature (without a trace of yolk)
  • ½ Cup Water
  • ¼ Teaspoon Cream of Tarter
  • 1 Cup Granulated Sugar
  1. Make The Graham Cracker Crust
  2. Place the graham crackers in a sealed zip lock bag.
  3. Using a rolling pin, crush the crackers into a course meal.
  4. Transfer the graham cracker crumbs into a small bowl, add the sifted confectioners' sugar and stir with a fork until well combined.
  5. Add the melted butter to the cracker mixture and stir to combine.
  6. Using a ⅓ Cup measuring spoon, evenly distribute the graham cracker crust into the bottom of 6, 16 ounce mason jars.
  7. Look for something round and flat in your kitchen to tap the crust down int the bottom of each jar. I found that a candy thermometer worked perfectly for this task.
  8. Make The Lemon Pudding
  9. Add the sugar, cornstarch and salt to a 3 quart saucepan and whisk to combine.
  10. Next stir in the cold water, lemon juice and beaten eggs and blend thoroughly.
  11. While whisking constantly, gradually add the boiling water.
  12. Now, turn on the stove and bring to a full boil, stirring constantly. As the pudding begins to thicken reduce the heat and simmer, still stirring, for 1 minute.
  13. Remove from the heat and stir in the butter and lemon rind.
  14. Transfer the lemon pudding into a 4 cup/1 quart, Pyrex Measuring Cup or heat resistant pitcher with a spout.
  15. Carefully pour the hot pudding into the mason jars that have already been filled with the graham cracker crust.
  16. Divide the pudding equally among the 6 jars.
  17. Place the jars in the refrigerator to cool while you prepare the meringue topping.
  18. Make The Meringue Topping
  19. Heat the water, cream of tarter and sugar in a small, heavy saucepan and stir until dissolved. Bring the mixture to a boil, cover and cook about 3 minutes until all crystals on the side of the pot have washed down.
  20. Uncover and cook without stirring until the syrup reaches 240° F. Remove from the heat.
  21. Add the 4 egg whites to the bowl of a standing mixer and beat until they stand on peaks but fall over slightly.
  22. While beating the eggs on medium high, pour the hot syrup VERY gradually into the beaten egg whites, beating constantly until the meringue is cool and stiff.
  23. Carefully spoon or pipe the meringue on top of the cooled lemon pudding, diving it equally between the 6 jars.
  24. Using a Culinary Chefs Torch lightly brown the tops of each meringue.
  25. Replace the lids onto the jars and refrigerate until ready to serve.
If you really want to get fancy try using Baker's Twine to tie a wooden spoon onto each jar.
Recipe by After Orange County at http://afterorangecounty.com/2019/08/28/lemon-meringue-pie-in-a-jar/