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Mini Lemon Meringue Pies Recipe

Mini Lemon Meringue Pies Recipe
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★★★★★

4.9 from 28 reviews

These Mini Lemon Meringue Pies combine a crisp graham cracker crust with a tangy lemon filling and a light, fluffy meringue topping. Perfect for individual servings, they are a delightful and visually appealing dessert that balances tartness with sweetness in every bite.

Ingredients

Scale

For the crust:

  • 1 cup graham cracker crumbs or pre-made mini tart shells
  • 3 tbsp melted butter
  • 1 tbsp sugar

For the lemon filling:

  • ½ cup fresh lemon juice
  • Zest of 1 lemon
  • ½ cup sugar
  • 2 tbsp cornstarch
  • 2 egg yolks
  • 2 tbsp butter

For the meringue topping:

  • 2 egg whites
  • ¼ cup sugar
  • Pinch of salt

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into mini tart molds or cups to form the crust base. Bake at 175°C (350°F) for 5–7 minutes or until the crust is lightly golden. Remove from the oven and let it cool completely before adding the filling.
  2. Make the lemon filling: In a small saucepan, whisk together fresh lemon juice, lemon zest, sugar, cornstarch, and egg yolks until smooth. Cook over medium heat while stirring constantly to prevent lumps, until the mixture thickens into a custard-like consistency. Remove from heat and stir in the butter until fully melted and incorporated. Immediately pour the lemon filling into the cooled crusts, spreading evenly.
  3. Prepare the meringue: In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar while continuing to beat, until stiff peaks form and the meringue is glossy and holds its shape.
  4. Top and bake: Spoon or pipe the meringue over the lemon filling, covering it completely and creating peaks if desired. Bake the pies at 175°C (350°F) for 5–7 minutes, or until the meringue turns a beautiful golden brown. Keep an eye on them to avoid burning.
  5. Serve: Allow the mini pies to cool slightly to room temperature to set the filling and meringue. Serve as a tart, sweet, and photogenic dessert that is perfect for parties or special occasions.

Notes

  • You can use pre-made mini tart shells to save time on the crust.
  • Make sure to use fresh lemon juice for the best flavor.
  • Beat egg whites in a completely clean bowl to achieve the best meringue peaks.
  • Do not overbake the meringue to avoid dryness.
  • These pies are best served the same day but can be refrigerated for up to 1 day.

Nutrition

Keywords: lemon meringue, mini pies, dessert, tart, individual servings, graham cracker crust, lemon filling, meringue topping

Find it online: https://maicook.com/mini-lemon-meringue-pies-recipe/