MINI LEMON MERINGUE PIES

Discover the delightful world of mini lemon meringue pies! These individual treats combine a crisp graham cracker crust, a zesty lemon filling, and a fluffy meringue topping, creating a refreshing dessert for any occasion. Perfect for summer gatherings or cozy dinners, they’re visually stunning and bursting with flavor. Get ready to impress your guests with these bite-sized wonders! #MiniLemonMeringuePies #DessertGoals #BakingJoy #SweetTreats #DessertInspo

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Ingredients

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the lemon filling:

3/4 cup granulated sugar

1/4 cup cornstarch

1 1/2 cups water

4 large egg yolks, lightly beaten

1/2 cup freshly squeezed lemon juice (about 2-3 lemons)

Zest of 2 lemons

2 tablespoons unsalted butter

For the meringue:

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

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Instructions

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