Description
Delightful mini lemon meringue pie beckons with tangy citrus and pillowy sweetness, promising a perfect single-serving dessert. Creamy lemon curd nestled in buttery crust and crowned with torched meringue promises pure indulgence you can savor in just a few blissful bites.
Ingredients
Scale
Main Ingredients:
Lemon Filling:
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 large egg yolks
- 1 1/2 cups water
- 1 tablespoon lemon zest
Crust:
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 1/4 cup granulated sugar
Meringue Topping:
- 3 large egg whites
- 1/4 cup granulated sugar
Additional Ingredients:
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar (optional)
Instructions
- Craft a buttery graham cracker foundation by blending crumbs with sugar and melted butter, then meticulously press into mini pie tins, covering bottom and sides completely.
- Create a silky lemon base by whisking sugar, cornstarch, and salt in a saucepan, gradually incorporating water until achieving a smooth consistency.
- Develop the lemon filling over medium heat, stirring continuously until the mixture thickens and bubbles, allowing it to boil for one precise minute before removing from heat.
- Temper egg yolks by slowly introducing a portion of the hot mixture, then reintegrate the warmed yolks into the saucepan, enriching with fresh lemon juice and vibrant zest.
- Distribute the luminous lemon filling evenly across the prepared graham cracker crusts.
- Whip egg whites to soft, billowy peaks, then gradually introduce sugar, transforming the mixture into a glossy, stiff meringue with peaks that stand proudly.
- Carefully crown the lemon filling with meringue, ensuring complete coverage and sealing against the crust edges for a perfect presentation.
- Bake at 375F (190C) for 10-12 minutes, watching the meringue transform into a golden, lightly toasted masterpiece.
- Allow mini pies to cool completely on a wire rack, enabling the filling and meringue to set perfectly before serving.
Notes
- Temper eggs carefully by adding hot mixture slowly to prevent scrambling and ensure smooth, silky lemon filling.
- Use fresh lemon juice and zest for the most vibrant, bright citrus flavor that makes these mini pies pop.
- Create picture-perfect meringue peaks by ensuring bowl and beaters are completely grease-free and egg whites are at room temperature.
- For gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs for an equally delicious crust.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 33 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg