Mason Jar Lemon Pies with Meringue Clouds


  • 1 purchased raw pie-crust dough


  • 1/2 cup freshly squeezed Sunkist® lemon juice
  • 1 1/2 cups water
  • 1 tablespoon finely minced lemon zest
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 6 egg yolks
  • 1 tablespoon butter


  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar



  1. Preheat oven to 400°F.
  2. Place the pie dough onto a lightly floured surface.
  3. Set a jar onto the dough and cut around the base of jar with a small paring knife. Repeat to cut 6 dough circles.
  4. Place dough on a baking sheet and bake for about 8 to 10 minutes or until golden. Set aside and let cool, leaving the oven set at 400°F.


  1. Whisk together the freshly squeezed Sunkist® lemon juice, water, zest, sugar and cornstarch in a heavy saucepan until it’s well combined and cornstarch is dissolved.
  2. Place over medium heat and stir constantly until mixture is thickened and lightly simmering.
  3. In a small bowl whisk the egg yolks with about 1/2 cup of the hot mixture to temper the eggs, and then whisk the egg mixture quickly back into the simmering mixture.
  4. Cook about 1 more minute, stirring constantly, until totally thickened. Remove from heat and whisk in butter.
  5. Insert a cooked piecrust circle in the bottom of each of the 6 jars and divide the filling among them while the filling is still hot.


  1. Whip the egg whites with cream of tartar in a medium bowl with an electric mixer on high speed.
  2. Once the egg whites are whipped to a soft peak, gradually start beating in the sugar, a little at a time. Continue beating until stiff and glossy but not dry.
  3. Pile meringue into each jar, dividing evenly, and sealing meringue onto edge of the jar to prevent shrinking of the meringue.
  4. Swirl with a spoon for a decorative, peaky top, and bake for about 5 to 6 minutes or until lightly browned. Place on a rack to cool.



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