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MINI LEMON MERINGUE PIES

Discover the joy of baking with these Mini Lemon Meringue Pies! Perfectly balancing tangy lemon and sweet meringue, these delightful treats are not only a visual feast but also bursting with flavor. Ideal for any occasion, their individual servings make them a hit at gatherings. Dive into the delicious layers of buttery crust, creamy filling, and airy meringue. Try this charming recipe today! #LemonMeringuePie #Baking #Dessert #SweetTreats #MiniPies
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Ingredients
  

1 cup crushed graham crackers

1/4 cup sugar

1/3 cup unsalted butter, melted

1 cup freshly squeezed lemon juice (about 4-6 lemons)

1 cup sugar (for lemon filling)

3 whole eggs + 2 egg yolks

1/4 cup cornstarch

1/2 teaspoon salt

1 teaspoon vanilla extract

1 pinch of turmeric (for color, optional)

3 egg whites (for meringue)

1/4 teaspoon cream of tartar

1/2 cup sugar (for meringue)

Fresh lemon slices (for garnish, optional)

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers, sugar, and melted butter. Mix well and press the mixture into the bottom of mini pie tins. Bake for 8-10 minutes until golden. Let cool.

    Make the lemon filling: In a medium saucepan, whisk together lemon juice, 1 cup of sugar, eggs (whole and yolks), cornstarch, salt, and vanilla over medium heat until thickened. This may take about 10-15 minutes. Remove from heat and let cool slightly.

      Fill the crusts: Pour the lemon filling into the cooled graham cracker crusts, filling them to the top.

        Prepare the meringue: In a clean bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Spread the meringue over the lemon filling, sealing it to the edges to prevent shrinking.

          Bake: Return the pies to the oven and bake for an additional 10-12 minutes, until the meringue is lightly browned.

            Cool and serve: Let the pies cool at room temperature, then refrigerate for at least 2 hours before serving. Garnish with fresh lemon slices if desired.

              Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6 mini pies