Mini Lemon Meringue Pies

Discover the joy of baking Mini Lemon Meringue Pies, the ultimate dessert that beautifully balances tangy lemon filling with sweet, fluffy meringue. Perfectly portioned for gatherings or as a refreshing treat at home, these delightful mini pies embody the essence of summer. Learn tips for achieving the perfect crisp crust, zesty lemon filling, and airy meringue topping. Your friends and family will be impressed with this classic dessert! #LemonMeringuePies #Baking #DessertRecipes #MiniPies #SummerTreats #HomemadeGoodness

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Ingredients

1 pre-made pie crust

1 cup fresh lemon juice

1 cup granulated sugar

3 large eggs (yolks only, reserve the whites)

2 tablespoons cornstarch

1/4 cup unsalted butter

Zest of 2 lemons

A pinch of salt

3 large egg whites

1/4 teaspoon cream of tartar

Additional sugar for meringue (about 1/2 cup)

Instructions

Preheat your oven to 350°F (175°C).

Roll out the pie crust and cut into rounds to fit into a mini muffin tin. Press the rounds firmly into the bottom and sides to form mini crusts.

In a saucepan, combine lemon juice, sugar, egg yolks, cornstarch, butter, lemon zest, and salt. Cook over medium heat until bubbly and thickened, stirring constantly.

Pour the lemon mixture into the pre-baked mini crusts.

In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Spoon or pipe the meringue over the lemon filling, being sure to cover it completely.

Bake in the oven for 10-12 minutes until the meringue is lightly browned.

Let cool, then serve and enjoy!

Prep Time, Total Time, Servings:

30 minutes | 1 hour | 12 mini pies