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- 1 cup all-purpose flour - 1/2 cup unsalted butter, cold and cubed - 1/4 cup powdered sugar - 1/4 teaspoon salt - 1 egg yolk - 2 tablespoons cold water - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1 cup water - 3 large egg yolks, lightly beaten - 1/2 cup freshly squeezed lemon juice - 1 teaspoon lemon zest - 1 tablespoon unsalted butter - 3 egg whites - 1/4 teaspoon cream of tartar - 1/2 cup granulated sugar (for meringue) In this recipe, each layer has its own unique role. The crust is buttery and crisp. The lemon filling is bright and tangy. The meringue adds that sweet, fluffy touch. The crust uses simple ingredients. The flour gives it structure. Cold butter adds flakiness. Powdered sugar sweetens it just right. The salt enhances the flavors, while the egg yolk and cold water bring it all together. The lemon filling is where the magic happens. Sugar and cornstarch thicken the mixture. Water helps dissolve everything smoothly. The egg yolks add richness. Lemon juice and zest bring in zing. A bit of butter adds creaminess to the filling. Meringue is all about that perfect fluff. Egg whites must be clean and free of yolk. Cream of tartar helps stabilize them. Gradually adding sugar makes it glossy and holds stiff peaks. Gather these ingredients to create a balanced, delightful treat. Each bite offers a perfect mix of flavors and textures. Enjoy crafting these mini pies! {{ingredient_image_1}} To start, gather your ingredients. You need: - 1 cup all-purpose flour - 1/2 cup unsalted butter, cold and cubed - 1/4 cup powdered sugar - 1/4 teaspoon salt - 1 egg yolk - 2 tablespoons cold water In a food processor, mix the flour, cold butter, powdered sugar, and salt. Pulse until it looks like coarse crumbs. Now, add the egg yolk and cold water. Pulse again until the dough forms. Roll the dough into small balls, about 1 inch wide. Press these balls into the bottom and sides of a mini muffin pan. Preheat your oven to 350°F (175°C). Bake the crusts for 12-15 minutes until they turn light golden. Once baked, take them out and let them cool. Next, let’s make the lemon filling. You will need: - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1 cup water - 3 large egg yolks, lightly beaten - 1/2 cup freshly squeezed lemon juice - 1 teaspoon lemon zest - 1 tablespoon unsalted butter In a saucepan over medium heat, mix the granulated sugar, cornstarch, and water. Stir until it is smooth. Cook this mixture until it thickens and bubbles. Keep stirring to avoid lumps. Now, to temper the egg yolks, add a bit of the hot mixture to them. This step is key to avoid scrambling your yolks. After mixing, pour all the yolks back into the saucepan and whisk for 2-3 minutes. Add the lemon juice, lemon zest, and butter to the mixture. Stir until everything is combined and smooth. Remove from the heat and let it cool slightly. Now it's time to fill the crusts! Spoon the lemon filling into each mini crust. Fill them all the way to the top for a delightful burst of flavor. For the meringue, gather these ingredients: - 3 egg whites - 1/4 teaspoon cream of tartar - 1/2 cup granulated sugar (for meringue) In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar. Keep mixing until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form. The meringue should look glossy and thick. Now, spoon or pipe the meringue over the lemon filling in each mini pie. You can create fun swirls or peaks. Return the mini pies to the oven at 350°F (175°C) for 10-12 minutes. Bake until the meringue turns a light golden color. After baking, let them cool completely before you serve. Enjoy your tasty mini lemon meringue pies! To get a great crust, start with cold butter. This keeps the crust flaky. Mix the flour, butter, sugar, and salt until it looks like crumbs. When adding the egg yolk and cold water, pulse just until it forms a dough. Do not over-mix. Roll small balls of dough and press them into the muffin pan. This ensures even baking. Bake until golden for a perfect base. Using room-temperature egg whites helps the meringue whip up well. First, beat them with cream of tartar until soft peaks form. Then, slowly add sugar while mixing. Keep beating until you see stiff peaks and a glossy finish. This means your meringue is ready. Spoon or pipe it over the lemon filling for a lovely presentation. Serve these mini pies on a pretty platter. They look great with lemon slices and mint leaves. This adds color and a fresh touch. Consider pairing them with a cup of tea or coffee for a delightful treat. Enjoying these pies chilled can also enhance their flavor! Pro Tips Chill Your Ingredients: For a flakier crust, ensure your butter and water are very cold. This helps create a crisp texture when baked. Tempering the Eggs: Always temper your egg yolks when adding them to hot mixtures to prevent scrambling. Mix a small amount of the hot mixture with the yolks before combining them back into the pan. Avoid Weeping Meringue: To reduce the chance of weeping, ensure your meringue is glossy and has stiff peaks before applying it to the pies. Cooling Time: Let the mini pies cool completely at room temperature before serving. This helps set the filling and meringue for the best texture. {{image_2}} Mini lemon meringue tarts offer a fun twist. Use the same filling and meringue. Instead of a crust, use tart shells. You can find these in stores or make them from scratch. The bite-sized tarts are perfect for parties. They are also easy to serve and eat. Each tart holds just the right amount of sweet and tangy filling. Try using different citrus fruits for a unique flavor. Lime, orange, or grapefruit work great. For lime meringue tarts, replace lemon juice with lime juice. The result is a zesty treat. Each fruit brings its own taste, making the pies special. You can even mix citrus for a fun flavor combo. Just remember to adjust the sugar if needed. You can make these mini pies gluten-free too. Use a gluten-free flour blend in place of all-purpose flour. This keeps the crust light and tasty. There are many blends available, or you can make your own. Look for one that has a good mix of starches and flours. This way, everyone can enjoy these delicious mini lemon meringue pies. To store leftover mini lemon meringue pies, let them cool completely. Place them in an airtight container. Keep the container in the fridge. The pies will stay fresh for up to three days. Make sure you do not cover the meringue tightly. This can make it soggy. You can freeze these mini pies too! To freeze, first, cool them fully. Wrap each pie in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to two months in the freezer. When you want to eat them, let them thaw in the fridge overnight. Meringue can be tricky to keep fresh. To keep it from getting soggy, do not cover it tightly. Store pies uncovered in a cool place if you plan to eat them quickly. If you need to keep them longer, the fridge is best. Avoid placing them near strong odors, as meringue can absorb smells. Yes, you can make the crust ahead. Just prepare it, shape it, and chill. Wrap it in plastic wrap and store it in the fridge. You can keep it for up to three days. When ready, bake as directed. This saves time and helps with meal prep. If your meringue doesn't form peaks, check your egg whites. They should be at room temperature. Also, ensure your bowl is clean and dry. If there’s any fat or water, it can stop the meringue from whipping. If you still struggle, try adding a bit more cream of tartar. To boost flavor, try adding more lemon zest or a splash of vanilla. You can also mix in herbs like mint for a fresh twist. Another option is to use lime or orange juice for a different taste. Experiment and find what you love most! Yes, you can make vegan lemon meringue pie! Use aquafaba, the liquid from canned chickpeas, instead of egg whites. For the filling, replace eggs with silken tofu or cornstarch. This gives a creamy texture and keeps the lemon flavor strong. Enjoy the same great taste while being plant-based! This blog post shared all you need for mini lemon meringue pies. We covered crust, filling, and meringue ingredients. I outlined each step, from making the crust to baking the meringue. Tips for perfecting your pie and variations to try were shared. In the end, you can turn these pies into a delight for any meal. With simple tweaks, you can impress your family and friends. Enjoy the fun of baking and customizing these treats.

Mini Lemon Meringue Pies

Delicious mini pies filled with tangy lemon filling and topped with fluffy meringue.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 2 cup unsalted butter, cold and cubed
  • 1 4 cup powdered sugar
  • 1 4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons cold water
  • 1 2 cup granulated sugar
  • 1 4 cup cornstarch
  • 1 cup water
  • 3 large egg yolks, lightly beaten
  • 1 2 cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter
  • 3 large egg whites
  • 1 4 teaspoon cream of tartar
  • 1 2 cup granulated sugar (for meringue)

Instructions
 

  • Make the Crust: In a food processor, combine flour, cold butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  • Add the egg yolk and cold water; pulse until the dough comes together.
  • Roll the dough into small balls (about 1 inch in diameter) and press them into the bottom and sides of a mini muffin pan to form crusts.
  • Preheat the oven to 350°F (175°C). Bake the crusts for 12-15 minutes or until lightly golden. Remove and let cool.
  • Prepare the Lemon Filling: In a saucepan over medium heat, whisk together granulated sugar, cornstarch, and water until smooth. Cook until the mixture thickens and bubbles, stirring constantly.
  • Gradually mix a small portion of the hot mixture into the beaten egg yolks to temper them. Then, return all of the egg yolks to the saucepan, whisking constantly for 2-3 minutes.
  • Stir in lemon juice, lemon zest, and butter until fully combined. Remove from heat and allow to cool slightly.
  • Fill the Crusts: Spoon the lemon filling into each mini crust, filling them to the top.
  • Make the Meringue: In a clean mixing bowl, use an electric mixer to beat egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form and the meringue is glossy.
  • Spoon or pipe the meringue over the lemon filling in each mini pie, creating swirls or peaks.
  • Bake the mini pies in the oven at 350°F (175°C) for an additional 10-12 minutes, or until the meringue is lightly browned.
  • Remove from the oven and let them cool completely before serving.

Notes

Serve the mini pies on a decorative platter. Garnish with small lemon slices and fresh mint leaves for a colorful and vibrant look.
Keyword dessert, lemon, meringue, mini pies