Mini Lemon Meringue Pies

Here's a simple, fun, homemade mini lemon meringue pie recipe that tastes fresh and is great when serving several different mini desserts at a time.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 327 Calories

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
• 6 prepared mini graham cracker pie crusts
• 0.75 cup white sugar
• 0.25 teaspoon almond extract

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Whisk ¾ cup sugar, cornstarch, and flour together in a saucepan until thoroughly combined; whisk in water, lemon zest, and lemon juice. Bring to a boil over medium heat; reduce heat to a simmer. Add egg yolks and butter; whisk until filling is smooth and thickened. Divide hot lemon filling among crusts.

Step 4

Beat egg whites, remaining ¼ cup sugar, and almond extract together in a glass or metal bowl with an electric mixer until meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each pie with about 1-inch meringue; spread into decorative swirls and peaks with a spatula, completely covering filling with meringue.

Step 5

Bake in the preheated oven until meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Cool before serving.