Mini Lemon Meringue Pies

Lemon meringue pie has long been a beloved classic, renowned for its refreshing combination of tangy lemon filling, light and fluffy meringue, and a buttery crust. This dessert embodies a perfect balance of sweet and tart flavors, making it a hit at any gathering. The bright, zesty notes of lemon not only invigorate the palate but also bring a sense of nostalgia, often reminding us of sunny days and cherished family recipes.

Indulge in the refreshing taste of Zesty Mini Lemon Meringue Pies, a delightful dessert combining tangy lemon filling, airy meringue, and a buttery crust. Perfect for any gathering, these bite-sized treats offer a harmonious balance of sweet and tart flavors, making them a visual and culinary highlight at potlucks, picnics, and parties. Experience the joy of baking these charming mini pies and impress your guests with their vibrant presentation and deliciousness.

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Ingredients

For the Lemon Filling:

1 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups water

3 large egg yolks (save the whites for meringue)

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

2 tablespoons unsalted butter

For the Mini Pie Crusts:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Meringue Topping:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Pie Crusts:

- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbly and combined.

- Press the mixture evenly into the bottoms and up the sides of a regular-sized muffin tin to form mini crusts. Bake for 8-10 minutes, until golden. Let them cool completely.

Make the Lemon Filling:

- In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually stir in water.

- Over medium heat, cook while whisking until the mixture thickens and starts to bubble.

- In a separate bowl, beat the egg yolks and gradually whisk in a little of the hot mixture to temper them. Add this mixture back into the saucepan.

- Stir in lemon juice, lemon zest, and butter. Continue cooking for 2 more minutes. Remove from heat and let cool slightly.

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

Prepare the Meringue:

- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.

- Gradually add in the 1/2 cup sugar and continue to beat until stiff peaks form, then add vanilla extract.

Top the Pies: Using a spatula or piping bag, spread or pipe the meringue over the lemon filling, making sure it touches the crust edges to prevent shrinking.

Bake the Pies: Bake the mini pies in the preheated oven for 10-12 minutes or until the meringue is golden and slightly toasted.

Cool and Serve: Allow the pies to cool at room temperature, then refrigerate for at least 2 hours before serving. Enjoy every zesty bite!

Prep Time: 25 minutes | Total Time: 1 hour 30 minutes | Servings: 12 mini pies