Delightful Citrus Mini Meringue Pies

why make this recipe

Mini Lemon Meringue Pies are a delightful and cute dessert option for any occasion. Their bright, tangy lemon filling and fluffy meringue make them a perfect treat to satisfy your sweet tooth. They are easy to eat and serve, making them ideal for parties or gatherings. Plus, these mini pies are a fun way to bring a classic dessert to the table in a new, bite-sized form.

how to make Mini Lemon Meringue Pies

Ingredients:

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups water
• 3 egg yolks
• 1 tablespoon butter
• 3 egg whites
• 1/4 teaspoon cream of tartar

Directions:

1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into mini tart pans to form crusts. Bake for 8-10 minutes until golden.
2. In a saucepan, combine lemon juice, lemon zest, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens, stirring constantly.
3. In a separate bowl, whisk the egg yolks. Slowly add some hot lemon mixture to the yolks to temper them, then add it all back to the saucepan. Cook for another 2-3 minutes. Stir in the butter and let the mixture cool slightly.
4. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
5. Pour the lemon filling into the cooled crusts and top with meringue. Bake at 350°F for 10 minutes or until the meringue is golden. Let cool before serving.

how to serve Mini Lemon Meringue Pies

Serve these delightful mini pies on a nice platter for a beautiful presentation. They can be enjoyed as a sweet treat after dinner or served at gatherings for guests to enjoy. You can also garnish them with a twist of lemon zest to add a touch of elegance.

how to store Mini Lemon Meringue Pies

Store any leftover mini pies in the refrigerator. Make sure to cover them securely to keep the meringue from becoming weepy. They are best enjoyed within a day or two, as the meringue can start to lose its texture over time.

tips to make Mini Lemon Meringue Pies

• Ensure your bowls and whisks are clean when beating egg whites. Any grease can prevent them from whipping properly.
• If you want a more intense lemon flavor, increase the lemon juice and zest slightly.
• For a quicker version, consider using pre-made pastry shells instead of making your own crust.

variation

You can switch up the flavors by using key lime juice instead of lemon juice for a key lime version of these mini pies. Alternatively, you can add a layer of fresh berries on top of the lemon filling for a fruity twist.

FAQs

1. Can I make the crust ahead of time?
Yes, you can prepare the crust a day in advance. Just keep it in an airtight container until you are ready to fill it.

2. What should I do if my meringue weeps?
To prevent weeping, make sure to beat the meringue until it is very stiff and add a bit more cornstarch if needed.

3. Can I freeze Mini Lemon Meringue Pies?
Freezing is not recommended for filled pies, as the texture can change once defrosted. It’s best to enjoy them fresh!

Mini Lemon Meringue Pies

These delightful mini lemon meringue pies feature a bright and tangy lemon filling topped with fluffy meringue, making them a perfect bite-sized dessert for any occasion.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the crust

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

For the lemon filling

• 1/2 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups water
• 3 large egg yolks
• 1 tablespoon butter for flavor

For the meringue

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar for sweetening meringue

Method

 

Preparation of the crust

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
3. Press this mixture into mini tart pans to form crusts.
4. Bake for 8-10 minutes until golden.

Preparation of the filling

1. In a saucepan, combine lemon juice, lemon zest, sugar, cornstarch, and water.
2. Cook over medium heat until the mixture thickens, stirring constantly.
3. In a separate bowl, whisk the egg yolks.
4. Slowly add some hot lemon mixture to the yolks to temper them, then add it all back to the saucepan.
5. Cook for another 2-3 minutes. Stir in the butter and let the mixture cool slightly.

Preparation of meringue and assembly

1. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar and continue to beat until stiff peaks form.
3. Pour the lemon filling into the cooled crusts and top with meringue.
4. Bake at 350°F for 10 minutes or until the meringue is golden.
5. Let cool before serving.

Notes

Ensure your bowls and whisks are clean when beating egg whites to prevent any grease from affecting the meringue's texture. If you want a more intense lemon flavor, increase the lemon juice and zest slightly. For a quicker version, consider using pre-made pastry shells instead of making your own crust.