Mini Lemon Meringue Pies

Lemon meringue pie has long been celebrated as a classic dessert, known for its delightful combination of tart and sweet flavors. The sharpness of the lemon filling, enveloped by a fluffy, cloud-like meringue, creates a delightful taste experience that has made it a favorite among dessert lovers. In recent years, mini versions of this timeless treat have surged in popularity, offering not only a charming presentation but also the convenience of individual servings. These zesty mini lemon meringue pies are perfect for gatherings, allowing guests to enjoy a taste of this beloved dessert without the fuss of slicing.

Discover the joy of baking with these zesty mini lemon meringue pies! This delightful recipe balances tangy lemon filling and fluffy meringue, making perfect individual servings for any occasion. Ideal for gatherings, these charming treats eliminate the hassle of slicing while still impressing guests. With fresh ingredients and a rich history, these mini pies are not only delicious but a beautiful addition to your dessert table. Get ready to wow everyone with a classic twist!

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Ingredients

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup water

3 large egg yolks, lightly beaten

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1 tablespoon lemon zest

2 tablespoons unsalted butter

For the Mini Pie Crusts:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and diced

1 egg yolk

2-3 tablespoons cold water

For the Meringue Topping:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions

Prepare the Pie Crusts:

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

- Add the cold butter pieces and mix until the mixture resembles coarse crumbs (you can use a pastry cutter or your fingertips).

- Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together (should be moist but not sticky).

- Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Bake the Crusts:

- Preheat your oven to 375°F (190°C).

- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Cut out circles with a 4-inch diameter and fit them into a greased muffin tin, pressing them gently against the sides.

- Prick the bottom of each crust with a fork and line them with parchment paper. Fill with pie weights or dried beans.

- Bake for about 15 minutes, then carefully remove the weights and parchment. Bake for an additional 5-7 minutes until golden. Let cool.

Make the Lemon Filling:

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

- Over medium heat, cook the mixture until it starts to thicken and bubble, stirring frequently.

- Gradually whisk a small amount of the hot mixture into the egg yolks, then return this mixture to the saucepan. Cook for 2 more minutes until thickened.

- Remove from heat and stir in lemon juice, lemon zest, and butter until fully combined. Allow it to cool slightly.

Prepare the Meringue:

- In a clean bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.

- Gradually add the sugar, one tablespoon at a time, while beating until stiff, glossy peaks form.

Assemble the Pies:

- Spoon the lemon filling into the cooled mini crusts, filling each cup to the top.

- Pipe or spoon the meringue on top of each lemon filling, spreading to the edges to seal it (this prevents shrinking).

- Bake in the oven for about 10-12 minutes, or until the meringue is golden brown.

Cool and Serve:

- Remove from the oven and let them cool completely at room temperature before serving.

- Enjoy your delightful mini lemon meringue pies chilled or at room temperature!

Prep Time: 45 minutes | Total Time: 1 hour 45 minutes | Servings: 12 mini pies