Mini Lemon Meringue Pies

Lemon meringue pie is a timeless dessert that has captured the hearts and taste buds of many. This classic treat combines a zesty lemon filling with a fluffy meringue topping, creating a harmonious balance of tart and sweet flavors. Traditionally, lemon meringue pie is baked in a larger pie crust, but mini versions have gained popularity for their convenience and aesthetic appeal. These zesty mini lemon meringue pies are perfect for gatherings, parties, or simply as a personal indulgence, allowing you to enjoy this delightful dessert in a bite-sized format.

Discover the joy of baking with these zesty mini lemon meringue pies! This delightful take on the classic dessert features a tangy lemon filling topped with fluffy meringue for a perfect balance of flavors. Ideal for gatherings or a personal treat, these bite-sized pies are easy to make and serve. With a flaky crust, refreshing lemon filling, and light meringue, they bring a burst of sunshine to any occasion. Enjoy this timeless dessert in a fun, mini format!

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Ingredients

For the Lemon Filling:

1/2 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup water

2 large egg yolks, lightly beaten

2 tablespoons unsalted butter

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

1 teaspoon lemon zest

For the Crust:

1 cup all-purpose flour

1/4 teaspoon salt

1/4 cup powdered sugar

1/2 cup unsalted butter, cold and cubed

1 large egg yolk

2 to 3 tablespoons cold water

For the Meringue Topping:

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

1 teaspoon vanilla extract

Instructions

Prepare the Crust:

- Preheat the oven to 350°F (175°C).

- In a medium bowl, combine flour, salt, and powdered sugar.

- Cut in the cold butter until the mixture resembles coarse crumbs.

- In a small bowl, mix egg yolk and cold water, then add to the flour mixture. Stir until the dough comes together.

- Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles that can fit into a mini muffin tin (about 2-3 inches in diameter).

- Gently press the dough into the muffin tin and poke holes in the bottom with a fork.

- Bake for 12-15 minutes or until golden brown. Let cool completely.

Make the Lemon Filling:

- In a saucepan, whisk together sugar, cornstarch, and salt. Stir in water and cook over medium heat until thickened and bubbly, about 5-7 minutes.

- Slowly add a few spoonfuls of the hot mixture into the egg yolks to temper them, whisking continuously. Once combined, pour the egg yolk mixture back into the saucepan.

- Cook for an additional 2-3 minutes, stirring constantly until thick. Remove from heat.

- Stir in butter, lemon juice, and lemon zest until smooth.

- Pour the lemon filling into the cooled crusts and set aside to cool.

Prepare the Meringue:

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

- Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff peaks form. Beat in the vanilla extract.

Assemble and Bake:

- Preheat your oven to 350°F (175°C) again if necessary.

- Spoon or pipe the meringue over the filled lemon tarts, ensuring it touches the edges of the crust to prevent shrinkage.

- Bake for 10-12 minutes, or until the meringue is golden brown. Keep an eye on it to avoid burning.

Cool and Serve:

- Allow the mini pies to cool to room temperature, then refrigerate for at least 1 hour before serving.

Prep Time, Total Time, Servings: 30 mins | 1 hr 30 mins | 12 servings