Mini Lemon Meringue Pies Valentine's Day

Indulge in these delightful Sweet & Tangy Mini Lemon Meringue Pies that perfectly combine a flaky crust, zesty lemon filling, and a fluffy toasted meringue topping. They’re the ideal bite-sized treat for any gathering, offering the classic flavors of lemon meringue pie in a charming mini version. Easy to make and sure to impress, these pies are a sweet way to share deliciousness. #Dessert #Baking #MiniPies #LemonMeringue #SweetTreats #Homemade #PartyFood

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Ingredients

For the Crust:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, cold and cut into small cubes

1/4 teaspoon salt

1-2 tablespoons cold water

For the Lemon Filling:

1/2 cup granulated sugar

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

2 large egg yolks

1 tablespoon cornstarch

2 tablespoons unsalted butter

For the Meringue:

2 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions

Make the Crust: In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter cubes and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pre-bake the Crusts: Preheat the oven to 350°F (175°C). On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles to fit a mini muffin tin. Press the circles into the tins, prick the bottoms with a fork, and pre-bake for 10-12 minutes until lightly golden. Let them cool completely.

Prepare the Lemon Filling: In a medium saucepan, whisk together the sugar, lemon juice, lemon zest, egg yolks, and cornstarch. Cook over medium heat, stirring constantly until it thickens and bubbles. Remove from heat and stir in the butter until melted. Allow to cool slightly.

Fill the Crusts: Pour the lemon filling into the cooled mini crusts, filling each one about 3/4 full.

Make the Meringue: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until glossy stiff peaks form.

Top with Meringue: Spoon or pipe the meringue over the filled mini pies, making sure to seal the edges to prevent shrinking.

Bake the Pies: Bake in the preheated oven for about 10-12 minutes, or until the meringue is golden brown. Allow to cool before serving.

Serve and Enjoy: Serve these delightful mini lemon meringue pies on Valentine's Day for a zesty, romantic treat!

Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 12 mini pies