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Mini lemon meringue pies are a delightful twist on a classic dessert that has captured the hearts (and taste buds) of dessert lovers everywhere. These petite treats combine a tangy lemon filling with a cloud-like meringue topping, resulting in a delightful balance of sweet and tart flavors that invigorates the palate. Their charming presentation makes them a popular choice for modern dining, whether at an intimate dinner party or a festive gathering.

Mini Lemon Meringue Pies

Indulge in the delightful world of mini lemon meringue pies! These charming treats feature a perfect blend of zesty lemon filling, a flaky crust, and a fluffy meringue topping that will brighten any gathering. Ideal for portion control and customizable for any occasion, they're easy to make and sure to impress your guests. Discover how to create these bite-sized delights for your next dinner party! #MiniLemonMeringuePies #Dessert #Baking #SweetTreats #Yummy #Homemade
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and cubed

¼ cup granulated sugar

1/4 teaspoon salt

1 large egg yolk

2-3 tablespoons ice water

For the lemon filling:

1 cup granulated sugar

2 tablespoons cornstarch

1 cup water

3 large egg yolks, beaten

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

2 teaspoons lemon zest

2 tablespoons unsalted butter

A pinch of salt

For the meringue:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions
 

Make the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine the flour, chilled butter, sugar, and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

        - In a small bowl, whisk together the egg yolk and ice water. Gradually add to the flour mixture, stirring until a dough forms. Wrap in plastic wrap and chill for 30 minutes.

          - Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into circles and press into a greased mini muffin tin, forming little tart shells.

            - Prick bases with a fork and bake for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.

              Prepare the Lemon Filling:

                - In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water.

                  - Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Remove from heat.

                    - Slowly stir about 1 cup of the hot mixture into the beaten egg yolks, whisking continuously to temper them. Then pour the mixture back into the saucepan.

                      - Return to heat and cook for an additional 1-2 minutes until thickened. Remove from heat. Stir in lemon juice, zest, and butter until smooth.

                        - Pour the lemon filling into the cooled tart shells, filling them about 3/4 full.

                          Make the Meringue:

                            - In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

                              - Gradually add sugar, beating until stiff peaks form and the mixture is glossy.

                                - Spoon or pipe the meringue over the lemon filling, spreading it to the edges of each tart to seal.

                                  Bake the Pies:

                                    - Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown. Remove from the oven and let cool.

                                      Serve:

                                        - Once cooled, gently remove the mini pies from the muffin tin. Serve immediately or refrigerate until ready to serve. Enjoy your delightful mini lemon meringue pies!

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