Mini Lemon Meringue Pies

european french greek middle eastern region dessert drink main sweet sour savory umami medium fast

Prep

23 min

Cook

66 min

Total

89 min

Ingredients (11)

3 large eggs, separated g

¾ cup white sugar g

2 tablespoons cornstarch g

2 tablespoons all-purpose flour g

1 cup water g

6 tablespoons freshly squeezed lemon juice, or to taste g

3 tablespoons freshly grated lemon zest, or to taste g

1 tablespoon butter g

6 prepared mini graham cracker pie crusts g

¼ cup white sugar g

¼ teaspoon almond extract g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Beat the 3 yolks in a bowl until smooth; set aside.

Whisk 3/4 cup sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter; whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.

Beat egg whites, 1/4 cup sugar, and almond extract in a metal or glass bowl with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1-inch meringue and spread into decorative swirls and peaks with a spatula, covering all of the lemon filling with meringue.

Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.