If you love Lemon Meringue Pie, you'll absolutely love these Minature Lemon Meringues.
Lemon Meringue Pie, but with a twist, I'll be making miniature bite-sized versions. The balance of tart and sweet, the texture of the filling, and the fluffiness of the meringue all have to be just right in order to truly elevate this dish to the next level.
Miniature Lemon Meringues
Ingredients
Filling
Pie Crust (Store bought or homemade works fine)
5 Large egg yolks
1 and 1/3 Cups water
1/3 Cup cornstarch
1 Cup sugar
1/4 Teaspoon salt
1/2 Cup fresh lemon juice
1 Tablespoon of fresh lemon zest
Meringue
5 Large egg whites
1/2 Teaspoon cream of tartar
1/2 Cup sugar
Pinch of salt
Directions
Fit your pie crust dough into your molds.
Pre heat the oven to 375 and blind-bake the pie crust for 4-5 minutes until golden and flaky.
Whisk together the egg yolks and set aside.
Over a medium pan & medium heat, whisk together the water, sugar, cornstarch, salt, lemon juice, and lemon zest.
Let this thicken over the heat for 5 minutes, whisking occasionally.
Once thick, SLOWLY pour this mixture into your egg yolks while rapidly whisking to temper the eggs.
Add the full mixture back to the pan, and cook over low heat for an additional 4 minutes.
Set this aside and start to make the meringue.
In a stand mixer whip together on high, the egg whites, sugar, cream of tartar, and pinch of salt.
Whip this until nicely stiff and glossy peaks form (4.5 minutes on high).
Add your filling to your blind baked pie crusts as well as your meringue on top.
Style the meringue how you like on each mini pie, I do my pies chaotic cause I think they look cool.
Lastly, place these miniature pies in the oven at 350 for 7-10 minutes or until the meringue starts to brown.
Let chill on the counter for 1 hour before transferring to the fridge for 5.
