Mini Lemon Meringue Pies
Medium French Dessert

Mini Lemon Meringue Pies

Total Time
1h 29m
23m prep · 66m cook
Servings
4 people
Rating
Difficulty
Medium
27 views

A simple, fun mini lemon meringue pie recipe tastes fresh and is great when serving several different mini desserts together.

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.

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Nutrition Facts

Per serving

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