There’s something about a lemon meringue pie that feels like pure sunshine in dessert form — bright, tangy lemon curd topped with a cloud of sweet, fluffy meringue, all resting on a crumbly, buttery base. The problem? Most recipes make a whole pie the size of your torso, which is lovely if you’ve got friends over, but a bit much when it’s just you and your fork. This single-serve, low-fuss version is here to fix that — all the flavour, none of the waste, and just the right amount to make you feel utterly spoiled without overdoing it.
Why This Version is a Win for Solo Eaters
1. No-waste ingredients:
Everything in this recipe can be used in other meals (that leftover yoghurt can go in tomorrow’s brekkie).
2. Balanced sweetness:
We swap out a sugar-laden filling for honey or maple syrup + tangy Greek yoghurt, keeping things zesty but not tooth-aching.
3. Quick clean-up:
One saucepan, one ramekin, and your spoon. Done.
Low-Fuss, Healthier Single-Serve Lemon Meringue Pie
Serves: 1
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Ingredients
Base:
- 1 plain wholemeal digestive biscuit (or graham cracker)
- 1 tsp rolled oats
- 1 tsp melted unsalted butter or coconut oil
Lemon filling:
- Juice and zest of ½ large lemon
- 2 tsp honey or maple syrup (or adjust to taste)
- ¼ cup low-fat Greek yoghurt
- ½ tsp cornflour (cornstarch)
- 1 egg yolk (save the white for the meringue)
Meringue topping:
- 1 egg white
- ½ tsp sugar or stevia blend
- Pinch cream of tartar (optional, for stability)
Method
- Make the base:
- Crush the biscuit and oats together in a small bowl. Stir in melted butter until combined.
- Press into the bottom of a 1-cup ramekin. Set aside.
- Make the lemon filling:
- In a small saucepan, whisk lemon juice, zest, honey/maple, cornflour, and egg yolk until smooth.
- Place over low heat and stir constantly until thickened (about 3–4 mins).
- Remove from heat, stir in Greek yoghurt until creamy. Pour over the prepared base.
- Make the meringue:
- Preheat oven to 180°C (350°F).
- Beat the egg white until soft peaks form. Gradually add sugar/stevia, beating until glossy and stiff.
- Spoon over the lemon filling, making sure it touches the ramekin edges to seal.
- Bake:
- Bake 8–10 minutes, or until meringue is lightly golden.
- Cool slightly before eating, or chill if you prefer it cold.
Nutrition (approx.)
- Calories: 190
- Protein: 7g
- Fibre: 2g
- Sugar: ~10g (mostly from honey/maple + natural yoghurt)
Solo Chef’s Tips
- For extra crunch: Scatter a few chopped almonds or pepitas on the crust before adding the filling.
- If you’re dairy-free: Use coconut yoghurt instead of Greek.
- If you don’t want to bake: Use whipped yoghurt as a “meringue” and skip the oven entirely.
The Fun Part — Eating It
The meringue will be light, fluffy, and slightly toasted. The filling is tangy enough to make your taste buds dance, while the base adds just enough crunch to keep you coming back for “just one more spoonful” (spoiler: you’ll finish it).
🍋 Hungry for more solo-friendly dessert ideas? Check out our other single-serve recipes on Plan4One — from winter mug cakes to no-churn frozen yoghurt.
And if you give this recipe a go, share it with your friends or drop me a comment — I want to know if you’re a “straight out of the ramekin” type or a “plate and fork” fancy type.
