Delicious Mini Lemon Meringue Pies

These mini lemon meringue pies are a delightful treat that will satisfy any sweet tooth. Made with a buttery homemade crust, tangy lemon filling, and fluffy meringue topping, these small pies are bursting with citrus flavor. The recipe is easy to follow and perfect for any occasion. These adorable individual pies are sure to impress your guests and make a great addition to your dessert table. Whether it's a special gathering or a casual get-together, these mini lemon meringue pies are guaranteed to be a hit.

Ingredients

• For the crust:
• - 1 1/2 cups all-purpose flour
• - 1/4 cup granulated sugar
• - 1/2 cup unsalted butter, cold and cut into small cubes
• - 1 large egg, beaten
• - 1 tablespoon ice water
• For the filling:
• - 1 cup granulated sugar
• - 1/4 cup cornstarch
• - 1 cup water
• - 1/2 cup fresh lemon juice
• - 3 large egg yolks
• - 2 tablespoons unsalted butter
• - 1 tablespoon lemon zest
• For the meringue topping:
• - 3 large egg whites
• - 1/4 teaspoon cream of tartar
• - 1/2 cup granulated sugar

Directions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and sugar for the crust. Add the cold butter and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
3. Add the beaten egg and ice water to the mixture. Stir until the dough comes together.
4. Divide the dough into 12 equal pieces. Press each piece into the bottom and up the sides of a greased muffin tin, forming the crust.
5. Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the crusts are golden brown. Remove from the oven and let cool.
6. While the crusts are cooling, prepare the filling. In a saucepan, combine the sugar, cornstarch, water, lemon juice, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
7. Remove the filling from the heat and stir in the lemon zest. Let the filling cool for a few minutes.
8. Once the crusts and filling have cooled, spoon the lemon filling evenly into the crusts.
9. To make the meringue topping, beat the egg whites and cream of tartar in a mixing bowl until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
10. Spoon the meringue onto the mini pies, covering the lemon filling completely and creating decorative peaks with a spoon or spatula.
11. Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the meringue is lightly golden.
12. Remove the mini lemon meringue pies from the oven and let them cool completely before serving.
13. Once cooled, carefully remove the pies from the muffin tin using a knife or small offset spatula.
14. Serve the mini lemon meringue pies on a platter and enjoy!

Interesting Facts