These Lemon Meringue Cups with Gingersnap Crust are a refreshing twist on the classic pie. I love how they combine tangy lemon curd, spicy gingersnap crumbs, and fluffy meringue, all served in individual jars or glasses. They bring the flavor of lemon meringue pie without the fuss of pastry, blind-baking, and layering.

Why You’ll Love This Recipe

I like this recipe because it gives me all the flavors of a traditional lemon meringue pie but in a quicker, easier format. I don’t need to roll out pastry or bake a pie shell; instead, I just press cookie crumbs into a glass, layer lemon curd, and top it with cloud-like meringue. I also love that I can prepare these ahead of time, making them perfect for summer entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6–8 tbsp ginger cookie crumbs

• 1–1 1/2 tbsp melted butter

• 1 2/3 cups lemon curd

• 2 large egg whites

• 1 tbsp icing or powdered sugar

Directions

1. Combine the cookie crumbs and melted butter in a small bowl. Spoon into the bottom of each glass or jar and press down gently.

2. Add a layer of lemon curd on top of the crust, filling almost to the top but leaving about 3/4 inch for the meringue. Chill while preparing the topping.

3. Place the egg whites in a stand mixer with a whisk attachment. Begin whisking until frothy, then slowly add the powdered sugar. Whip until stiff peaks form.

4. Spoon meringue generously over the lemon curd, making sure it touches the edges of the glass. Swirl and shape with a spoon to create peaks.

5. Use a kitchen torch to lightly toast the meringue until golden. If you don’t have a torch, place the glasses under the broiler for a short time, watching closely.

6. Serve immediately or refrigerate for later.

Servings and timing

This recipe makes 4 servings. Prep time is about 10 minutes, cook time 10 minutes, and the total time is around 20 minutes.

Variations

I like swapping the gingersnap crust for graham crackers when I want something more traditional. Sometimes I add crushed shortbread cookies for a buttery twist. For the curd, I occasionally use lime or passionfruit curd instead of lemon for a fun flavor change.

storage/reheating

I keep the assembled cups in the refrigerator for up to 2 days. The crust stays firm, the curd holds its freshness, and the meringue remains soft. I don’t recommend freezing these since the meringue doesn’t thaw well.

FAQs

Can I make these ahead of time?

Yes, I like to assemble them a day before serving. They hold beautifully in the fridge.

What if I don’t have a kitchen torch?

I use the oven broiler instead, but I make sure to keep a close eye so the meringue doesn’t burn.

Can I use store-bought lemon curd?

Absolutely. I often use homemade, but store-bought works well if I want to save time.

Do I have to use gingersnap cookies?

No, I sometimes substitute with graham crackers or digestive biscuits if that’s what I have on hand.

How do I know when the meringue is ready?

I whisk until stiff peaks form and the meringue holds its shape when lifted. If it droops, I whisk a little longer.

Conclusion

I love how these Lemon Meringue Cups with Gingersnap Crust turn out every time—bright, tangy, and just the right amount of sweet. They’re a fuss-free way to enjoy a classic pie flavor in a modern, fun presentation. Whether I make them for guests or just for myself, they always feel special.