Mini Lemon Meringue Pies

Ingredients

• 3 large eggs , separated
• 0.75 cups white sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 cup water
• 6 tablespoons freshly squeezed lemon juice , or to taste
• 3 tablespoons freshly grated lemon zest , or to taste
• 1 tablespoon butter
• 6 prepareds mini graham cracker pie crusts
• 0.25 cups white sugar
• 0.25 teaspoons almond extract

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Beat the 3 yolks in a bowl until smooth; set aside.

3. 3

   Whisk 3/4 cup sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter; whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.

4. 4

   Beat egg whites, 1/4 cup sugar, and almond extract in a metal or glass bowl with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1-inch meringue and spread into decorative swirls and peaks with a spatula, covering all of the lemon filling with meringue.

5. 5

   Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.