Ingredients
Method
Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well blended.
- Press the mixture firmly into the bottom and sides of a mini muffin tin to form small pie shells.
- Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove and let cool.
Make the lemon filling:
- In a medium saucepan over medium heat, whisk together granulated sugar, cornstarch, and water until smooth.
- Bring the mixture to a boil, stirring constantly until thickened.
- Once thickened, reduce heat and whisk a small amount of the hot mixture into the egg yolks to temper them.
- Gradually add the tempered egg yolk mixture back to the saucepan, continuing to whisk until fully incorporated.
- Stir in lemon juice, lemon zest, and butter until the mixture is smooth.
- Remove from heat and allow to cool slightly before filling the crusts.
Assemble the pies:
- Spoon the lemon filling into each of the mini pie crusts, filling them about three-quarters full.
- Allow the pies to set in the fridge for about 30 minutes to firm up.
Prepare the meringue:
- In a clean mixing bowl, beat egg whites with an electric mixer on medium speed until foamy.
- Add cream of tartar and beat until soft peaks form.
- Gradually add sugar, continuing to beat until stiff peaks form and the mixture is glossy. Stir in vanilla extract.
Top the pies:
- Remove the mini lemon pies from the fridge. Pipe or spread the meringue on top of each filled pie.
- Use a kitchen torch to toast the meringue lightly, or place them in the oven under the broiler for 1-2 minutes until golden brown (watch closely to avoid burning).
Serve:
- Let the mini lemon meringue pies cool for a few minutes before serving.
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Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 mini pies