Name: Mini Lemon Meringue Pies
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Eggs, separated - 3; White sugar - ¾ cup; Cornstarch - 2 tablespoons; All-purpose flour - 2 tablespoons; Water - 1 cup; Freshly squeezed lemon juice, or to taste - 6 tablespoons; Freshly grated lemon zest, or to taste - 3 tablespoons; Butter - 1 tablespoon; Prepared mini graham cracker pie crusts - 6; White sugar - ¼ cup; Almond extract - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Lemon Meringue Pies

1. Eggs, separated - 3

2. White sugar - ¾ cup

3. Cornstarch - 2 tablespoons

4. All-purpose flour - 2 tablespoons

5. Water - 1 cup

6. Freshly squeezed lemon juice, or to taste - 6 tablespoons

7. Freshly grated lemon zest, or to taste - 3 tablespoons

8. Butter - 1 tablespoon

9. Prepared mini graham cracker pie crusts - 6

10. White sugar - ¼ cup

11. Almond extract - ¼ teaspoon

How to cook deliciously - Mini Lemon Meringue Pies

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract 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 of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.

5. Stage

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.