Mini Lemon Meringue Pies
These delightful mini lemon meringue pies are easy to make and impressively delicious, perfect for satisfying dessert cravings without the fuss.
Ingredients
Pie Crusts
- 6 pieces mini pie crusts You can use store-bought or homemade.
Lemon Filling
- 1/2 cup fresh lemon juice Fresh lemons are recommended over bottled.
- 1 tablespoon lemon zest Zest from fresh lemons.
- 3/4 cup granulated sugar
- 3 large egg yolks
Meringue Topping
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar Optional, for extra glossy meringue.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Stir constantly over medium heat until thickened.
- Once thickened, remove from heat and let it cool slightly.
- Spoon the lemon filling into the pre-baked mini pie crusts.
Meringue
- In a mixing bowl, whip the egg whites until frothy, then gradually add in sugar and cream of tartar. Beat until stiff peaks form.
- Dollop or pipe the meringue on top of the lemon filling, making sure to seal it to the edges of the crust.
- Return the pies to the oven for an additional 10 minutes or until the meringue is lightly golden.
Cooling and Serving
- Let the pies cool for a few minutes before serving. Dust with powdered sugar or lemon zest for garnish.
- Serve on a pretty platter and enjoy!
Notes
These pies are a perfect treat for gatherings, but be careful with the filling to avoid it becoming soupy. For best texture, store leftovers in the fridge and consume within two days. Avoid freezing, as meringue can lose its quality when thawed.