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Mini Lemon Meringue Pies

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These mini lemon meringue pies are a twist on a classic dessert, featuring a crisp pie crust filled with tangy lemon curd and topped with fluffy, browned meringue.

Ingredients

Scale
  • 2 pie crusts (store bought or homemade, cut into rounds to fit mini muffin or tart pan)
  • 1 cup lemon curd
  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons granulated white sugar

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Roll out pie crust to about 1/4 inch thickness and cut into rounds to fit your mini muffin or tart pan.
  3. Place crust rounds into the pan and gently press to form a well.
  4. Bake crusts for 10-15 minutes or until golden brown, then remove and cool.
  5. Fill each baked crust almost to the top with lemon curd.
  6. In a clean bowl, whisk egg whites and cream of tartar until soft peaks form.
  7. Gradually add sugar while continuing to whisk until stiff peaks form.
  8. Top each lemon-filled crust with meringue.
  9. Place pies under a broiler and broil until the meringue is browned and crispy, watching carefully to avoid burning.
  10. Let pies cool before serving.

Notes

Use a mini muffin or tart pan for perfectly sized pies. Watch the meringue closely under the broiler to prevent burning. These pies are best served the same day for optimal crust crispness.

Nutrition

Find it online: https://www.rapidrecipes.blog/mini-lemon-meringue-pies/