Mini Lemon Meringue Pies
Description
Here's a simple, fun, homemade mini lemon meringue pie recipe that tastes fresh and is great when serving several different mini desserts at a time.
Ingredients
•
3 eggs, separated
•
3/4 cup white sugar
•
2 tablespoons cornstarch
•
2 tablespoons all-purpose flour
•
1 cup water
•
3 tablespoons freshly grated lemon zest, or to taste
•
6 tablespoons freshly squeezed lemon juice, or to taste
•
1 tablespoon butter
•
6 prepared mini graham cracker pie crusts
•
1/4 teaspoon almond extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Beat 3 yolks together in a bowl until smooth; set aside.
3
Whisk ¾ cup sugar, cornstarch, and flour together in a saucepan until thoroughly combined; whisk in water, lemon zest, and lemon juice. Bring to a boil over medium heat; reduce heat to a simmer. Add egg yolks and butter; whisk until filling is smooth and thickened. Divide hot lemon filling among crusts.
4
Beat egg whites, remaining ¼ cup sugar, and almond extract together in a glass or metal bowl with an electric mixer until meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each pie with about 1-inch meringue; spread into decorative swirls and peaks with a spatula, completely covering filling with meringue.
5
Bake in the preheated oven until meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Cool before serving.