Mini Lemon Meringue Pies

Delight in the irresistible charm of mini lemon meringue pies, where zesty lemon filling meets fluffy meringue in a buttery crust. Perfect for gatherings or a sweet treat at home, these bite-sized desserts strike the ideal balance of tart and sweet. Each mini pie is a stunning masterpiece, with golden meringue creating a visual feast. Explore variations, tips for perfecting texture, and serving ideas to elevate your dessert experience and impress your guests.

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Ingredients

For the crust:

1 cup all-purpose flour

1/4 cup powdered sugar

1/2 cup unsalted butter, chilled and diced

1/4 teaspoon salt

1-2 tablespoons cold water

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, lightly beaten

2 tablespoons unsalted butter

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

1 tablespoon lemon zest

For the meringue:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

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Instructions

Make the crust:

- Preheat your oven to 350°F (175°C).

- In a medium mixing bowl, combine the flour, powdered sugar, and salt.

- Add the diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

- Slowly add cold water, one tablespoon at a time, until the dough comes together. It should be moist but not sticky.

- Roll the dough into small balls and press each ball into the bottom and up the sides of mini tart pans or a muffin tin, creating mini crusts.

- Prick the bottoms with a fork to prevent bubbling, then bake for 15-20 minutes or until golden brown. Let cool.

Prepare the lemon filling:

- In a saucepan over medium heat, whisk together the granulated sugar, cornstarch, and salt.

- Gradually add the water while whisking to combine, and cook until the mixture thickens and begins to boil.

- Once boiling, reduce the heat and stir a little bit of the hot mixture into the beaten egg yolks to temper them.

- Slowly pour the tempered egg yolks back into the saucepan while stirring constantly to avoid curdling.

- Continue to cook for another 2-3 minutes until it thickens.

- Remove from heat and stir in the butter, lemon juice, and lemon zest. Mix until smooth.

- Pour the lemon filling into the cooled mini crusts and let them set at room temperature.

Make the meringue:

- In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.

- Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.

- Stir in the vanilla extract.

Assemble the pies:

- Once the lemon filling is set, gently spoon or pipe the meringue over each mini pie, spreading it to cover the filling completely and creating peaks if desired.

- Use a kitchen torch to lightly toast the meringue until golden brown, or place under a broiler for a minute or two, watching closely to avoid burning.

Serve:

- Allow the mini lemon meringue pies to cool before serving. They can be enjoyed warm or chilled.

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