Here's a simple, fun, and homemade mini lemon meringue pie recipe that tastes fresh and is great when serving several different mini desserts together.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
327 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Beat the 3 yolks in a bowl until smooth; set aside.
Step 3
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.
Step 4
Whisk 3/4 cup sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter; whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
Step 5
Beat egg whites, 1/4 cup sugar, and almond extract in a metal or glass bowl 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 meringue and spread into decorative swirls and peaks with a spatula, covering all of the lemon filling with meringue.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup water
1 tablespoon butter
3 eggs, separated
6 tablespoons freshly squeezed lemon juice, or to taste
3 tablespoons freshly grated lemon zest, or to taste
