Mini lemon meringue pies –Indulge in the delightful taste of Easy Lemon Meringue Pie, presented in a miniature format that makes for a perfect dessert. This recipe combines the classic flavors of lemon and meringue into individually sized pies that are sure to impress at any gathering.
Mini Lemon Meringue Pies
These charming little desserts pack a punch with their tart lemon filling and fluffy meringue topping. They are not only visually appealing but also bursting with flavor, making them a favorite for lemon lovers. Here’s how you can make your very own mini lemon meringue pies.
Ingredients
- 1 prepared pie crust (store-bought or homemade)
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1 1/4 cups water
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C). If you are using a store-bought pie crust, fit it into a muffin tin, trimming the edges if necessary to create mini crusts.
- To prepare the lemon filling, in a saucepan, combine 1/2 cup sugar, egg yolks, lemon juice, lemon zest, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Remove from heat and let it cool slightly.
- Pour the lemon filling into each pie crust and set aside to cool completely.
- For the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/4 cup of sugar, continuing to beat until stiff peaks form and the mixture is glossy.
- Spread the meringue over the cooled lemon filling, making sure to seal the edges to avoid shrinking. Create decorative peaks with a spatula for a beautiful finish.
- Bake in the preheated oven for 10-12 minutes or until the meringue is lightly golden. Once baked, allow the pies to cool at room temperature then refrigerate until serving.
- Enjoy these delightful Mini Lemon Meringue Pies as a sweet ending to any meal!