Here's a simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve 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
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.
Step 4
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.
Step 5
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.
Ingredients
¾ cup white sugar
2 tablespoons all-purpose flour
¼ cup white sugar
2 tablespoons cornstarch
1 cup water
¼ teaspoon almond extract
1 tablespoon butter
3 eggs, separated
6 tablespoons freshly squeezed lemon juice, or to taste
3 tablespoons freshly grated lemon zest, or to taste
