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

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.