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To make these delightful mini pies, you need a few key ingredients: - 1 cup all-purpose flour - 1/4 cup powdered sugar - 1/2 cup unsalted butter, chilled and cubed - 1 egg yolk - 2-3 tablespoons cold water - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1 1/2 cups water - 3 large eggs, separated - 1/2 cup fresh lemon juice - Zest of 1 lemon - 1 tablespoon unsalted butter - 1/4 teaspoon cream of tartar - 1/2 cup granulated sugar (for meringue) The crust is simple yet important. You will need: - All-purpose flour for structure - Powdered sugar for sweetness - Unsalted butter for richness - An egg yolk for binding - Cold water to bring it all together The filling and meringue make these pies shine. Gather these: - Granulated sugar to sweeten the filling - Cornstarch to thicken the lemon filling - Water to cook the filling - Fresh lemon juice for that zesty flavor - Lemon zest for extra aroma - Unsalted butter for creaminess - Egg whites for the meringue - Cream of tartar to stabilize the meringue - Extra granulated sugar for making the meringue sweet and fluffy These ingredients will help you create a perfect balance of tartness and sweetness, all topped with fluffy meringue. Enjoy the process of making these mini lemon meringue pies! {{ingredient_image_1}} To start, gather your ingredients. You need flour, powdered sugar, butter, egg yolk, and cold water. In a mixing bowl, mix the flour and powdered sugar. Then, cut in the cubed butter until it looks like coarse crumbs. Next, stir in the egg yolk. Slowly add cold water, one tablespoon at a time, until a dough forms. Shape this dough into a ball, wrap it in plastic, and chill it for at least 30 minutes. This step helps the crust stay flaky. While the dough chills, let’s make the lemon filling. In a saucepan, whisk together granulated sugar, cornstarch, and water. Cook over medium heat. Stir constantly until the mixture thickens. Once thick, remove it from the heat. In a separate bowl, whisk the egg yolks. Slowly add some of the hot mixture to temper the yolks, then whisk it all back into the saucepan. Finally, stir in the fresh lemon juice, lemon zest, and butter until it is all smooth. Now, let’s make the meringue. In a mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff peaks form. Next, take your cooled pie crusts and fill them about three-quarters full with the lemon filling. Spoon the meringue over the lemon filling. Make sure to seal the edges to avoid shrinking. Use the back of a spoon to create peaks and swirls. Bake again in a preheated oven for 10-12 minutes until the meringue is golden brown. Let the mini pies cool completely before serving. Enjoy these delightful treats! To make a great meringue, start with clean tools. Any grease can ruin your meringue. Use fresh egg whites that are at room temperature. This helps them whip up better. Add the cream of tartar early. It stabilizes the egg whites. Beat until soft peaks form, then add sugar slowly. This creates a nice shine. Keep beating until you see stiff peaks. The meringue should hold its shape well. One common mistake is over-beating the meringue. This can cause it to become dry. Another issue is not sealing the edges of the meringue. This leads to shrinking in the oven. Avoid adding the meringue too early. It should be added after the lemon filling is cool. Lastly, do not open the oven door while baking. This can cause the meringue to crack. Bake your mini pies until the meringue is golden brown. This usually takes about 10-12 minutes. Make sure to preheat your oven. A hot oven helps the meringue rise. For even baking, use a middle rack. Let the pies cool completely before serving. This allows the filling to set properly. If you want a pop of color, garnish with lemon zest or mint! Pro Tips Chill the Dough: Make sure to chill your dough for at least 30 minutes. This helps the butter solidify, resulting in a flaky crust. Tempering Eggs: When adding hot mixtures to the egg yolks, do it slowly to prevent scrambling. This technique ensures a smooth lemon filling. Stiff Peaks: When making meringue, ensure your mixing bowl and beaters are clean and dry. This guarantees that the egg whites whip to their fullest potential. Sealing the Meringue: Spread the meringue all the way to the edges of the pie crust. This prevents shrinking and creates a beautiful presentation. {{image_2}} You can play with flavors in mini lemon meringue pies. Try lime juice for a tasty twist. You can also use orange juice for a sweet, fresh touch. Grapefruit juice adds a fun bitterness. Mix lemon and berry flavors for a fruity surprise. Just remember to balance the sweetness for each flavor. While a classic pie crust is great, other options exist. Use crushed graham crackers for a quick crust. This gives a sweet and crunchy taste. Almond flour makes a gluten-free option that’s still delicious. You could also try phyllo dough for a light and flaky texture. Each crust adds its own charm to the pie. Serve mini lemon meringue pies on a colorful plate. A sprinkle of fresh lemon zest on top looks great. Add a mint leaf for a pop of green. You can also pair them with whipped cream for added creaminess. For a fun touch, serve with a scoop of lemon sorbet. These small pies are perfect for a sunny day! To store your mini lemon meringue pies, place them in an airtight container. Keep them in the fridge. This helps keep the meringue fluffy and the filling fresh. Avoid stacking the pies to prevent smushing. If you need to keep them longer, consider other options. Freezing mini lemon meringue pies is a bit tricky. The meringue does not freeze well. However, you can freeze the pie shells and lemon filling separately. For the shells, wrap them in plastic wrap and place them in a freezer bag. For the filling, store it in a container with a tight lid. When ready to serve, thaw the shells and filling in the fridge. Then, assemble them fresh. To keep your mini lemon meringue pies fresh, serve them the same day if possible. If you have leftovers, place them in the fridge right away. Adding a piece of parchment paper between the pie and the lid helps keep the meringue dry. Avoid exposing the pies to air and moisture. Enjoy your tasty treats at their best! Yes, you can make the lemon filling ahead of time. Store it in the fridge. Use an airtight container to keep it fresh. The filling will last up to three days. Just reheat it gently before filling the crusts. You can use bottled lemon juice if fresh isn’t available. Look for juice labeled 100% lemon juice. You can also try using lime juice for a twist. Just remember that it will change the flavor a bit. You can keep mini lemon meringue pies for up to two days in the fridge. Make sure to cover them lightly with plastic wrap. The meringue may lose its texture over time, so enjoy them fresh! You learned how to create delicious mini lemon meringue pies with simple steps. We covered the main ingredients, from the crust to the filling and meringue. You now know tips for perfecting meringue and avoiding common mistakes. Variations and storage tips help you adapt the recipe to your needs. Enjoy making these pies and impress your friends and family. Let each bite remind you of the joy of baking.

Mini Lemon Meringue Pies

Delicious mini pies filled with tangy lemon filling and topped with fluffy meringue.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 4 cup powdered sugar
  • 1 2 cup unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tablespoons cold water
  • 1 2 cup granulated sugar
  • 1 4 cup cornstarch
  • 1 1/2 cup water
  • 3 large eggs, separated
  • 1 2 cup fresh lemon juice
  • 1 zest of lemon
  • 1 tablespoon unsalted butter
  • 1 4 teaspoon cream of tartar
  • 1 2 cup granulated sugar (for meringue)

Instructions
 

  • Make the Crust: In a mixing bowl, combine flour and powdered sugar. Cut in the cubed butter until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until a dough forms.
  • Chill the Dough: Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Roll and Cut: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into circles to fit a mini muffin tin, and press the dough into the cups.
  • Bake the Shells: Prick each crust with a fork and bake for 10-12 minutes, or until lightly golden. Remove and let cool.
  • Prepare Lemon Filling: In a saucepan, whisk together the granulated sugar, cornstarch, and water. Cook over medium heat until thickened, stirring constantly. Remove from heat.
  • Add Eggs and Lemon: In a separate bowl, whisk the egg yolks. Slowly add a bit of the hot mixture to the yolks to temper them, then whisk it all back into the saucepan. Stir in lemon juice, zest, and butter until smooth.
  • Fill Pie Shells: Spoon the lemon filling into the cooled pie crusts, filling each about 3/4 full.
  • Make Meringue: In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
  • Top Pies: Spoon the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use the back of a spoon to create peaks and swirls in the meringue.
  • Bake Again: Return to the oven and bake for an additional 10-12 minutes, or until the meringue is golden brown.
  • Cool and Serve: Allow the mini pies to cool completely before serving to let the filling set fully.

Notes

Arrange the mini pies on a serving plate and garnish with fresh lemon zest or a sprig of mint for a pop of color.
Keyword lemon, meringue, mini pies