A simple, fun mini lemon meringue pie recipe tastes fresh and is great when serving several different mini desserts together.
Mini Lemon Meringue Pies
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, divided
- 1 cup white sugar divided
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 cup water
- 3 tablespoons freshly grated lemon zest or to taste
- 6 tablespoons freshly squeezed lemon juice or to taste
- 1 tablespoon butter
- 6 prepared mini graham cracker pie crusts
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 3 yolks together in a bowl until smooth; set aside.
- Whisk ¾ cup sugar, cornstarch, and flour together in a saucepan until thoroughly combined; whisk in water, lemon zest, and lemon juice. Bring to a boil over medium heat; reduce heat to a simmer. Add egg yolks and butter; whisk until filling is smooth and thickened. Divide hot lemon filling among crusts.
- Beat egg whites, remaining ¼ cup sugar, and almond extract together in a glass or metal bowl with an electric mixer until meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each pie with about 1-inch meringue; spread into decorative swirls and peaks with a spatula, completely covering filling with meringue.
- Bake in the preheated oven until meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Cool before serving.
