Lemon Meringue Cups with Gingersnap Crust
Lemon Meringue Cups with Gingersnap Crust are a quick and refreshing twist on the classic pie. With a spiced gingersnap cookie base, tangy lemon curd, and fluffy toasted meringue, these individual servings deliver all the flavor of lemon meringue pie without the fuss of pastry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-bake + Torch/Broil
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6–8 tbsp gingersnap cookie crumbs
- 1–1 1/2 tbsp melted butter
- 1 2/3 cups lemon curd (homemade or store-bought)
- 2 large egg whites
- 1 tbsp icing sugar (powdered sugar)
Instructions
- Combine gingersnap crumbs with melted butter. Divide evenly among 4 glasses or jars, pressing down gently to form a crust.
- Spoon lemon curd over each crust, filling almost to the top but leaving about 3/4 inch for meringue. Chill while preparing the topping.
- Whisk egg whites in a stand mixer until frothy. Gradually add icing sugar and whip until stiff peaks form.
- Spoon meringue over lemon curd, ensuring it touches the glass edges. Swirl and shape with a spoon to create peaks.
- Lightly toast meringue with a kitchen torch until golden, or place under a broiler briefly, watching closely.
- Serve immediately or refrigerate for later.
Notes
- Swap gingersnap cookies for graham crackers, digestive biscuits, or shortbread for a different crust flavor.
- Experiment with lime or passionfruit curd for a tropical variation.
- Store-bought lemon curd works perfectly for convenience.
- Best enjoyed within 2 days; meringue does not freeze well.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 32g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
