Mini Lemon Meringue Pie
Mini Lemon Meringue Pie features a zesty lemon filling nestled in a crisp, buttery crust, topped with a light and fluffy meringue. These bite-sized desserts offer a perfect balance of tangy and sweet flavors with a delightful texture contrast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
*For the Crust:*
– 1 1/4 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
*For the Lemon Filling:*
– 1 cup granulated sugar
– 1/3 cup cornstarch
– 1/4 teaspoon salt
– 1 1/2 cups water
– 3 large egg yolks, lightly beaten
– 1/2 cup fresh lemon juice
– 1 tablespoon lemon zest
*For the Meringue:*
– 3 large egg whites
– 1/4 teaspoon cream of tartar (optional)
– 1/4 cup granulated sugar
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of mini pie tins or a muffin tin to form a crust.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in water until smooth.
4. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
5. Slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper, then return the egg yolk mixture to the saucepan. Stir in lemon juice and lemon zest.
6. Pour the lemon filling into the prepared crusts.
7. In a clean bowl, beat egg whites (and cream of tartar, if using) until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form.
8. Spoon or pipe the meringue over the lemon filling, ensuring it touches the crust edges to seal in the filling.
9. Bake in the preheated oven for 10-12 minutes or until the meringue is lightly browned.
10. Cool completely on a wire rack before serving.
Notes
– For best results, ensure all ingredients are at room temperature.
– The meringue should completely cover the filling to prevent weeping.
– You can adjust the sweetness of the lemon filling by reducing or increasing the sugar slightly to taste.
Nutrition
- Serving Size: 1 mini pie (approx. 90g)
- Calories: 200 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://www.cookflash.com/mini-lemon-meringue-pie/