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Mini-Lemon Meringue Pies

Mini-Lemon Meringue Pies
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A cute mini version of springtime favorite lemon meringue pie! Flaky crust, tart lemon filling, and fluffy meringue, all in one bite! Garnish this light and refreshing spring dessert with lemon peel twists. Recipe courtesy of the American Egg Board.
Servings
6
servings
Mini-Lemon Meringue Pies
Ingredients
  • 1 ½ cup sugar
  • 1/3 cup cornstarch
  • ¼ cup salt
  • 1 ½ cup cold water
  • ½ cup fresh lemon juice
  • 5 egg yolks, well beaten
  • 2 tablespoon butter
  • 1 to 3 teaspoon freshly grated lemon peel
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 5 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 6 4-inch mini pie crusts, baked and cooled
  • lemon peel twists and fresh mint, for garnish
Directions
  1. Preheat the oven to 325 degrees F.
  2. Mix the sugar, cornstarch, and salt in a large heavy saucepan. Gradually stir in the water and lemon juice until smooth. Add the egg yolks; stir until blended. Add the butter.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat; simmer, stirring constantly, for 1 minute. Remove from the heat. Stir in the lemon peel; set aside.
  4. Immediately make the meringue. Dissolve the cornstarch in the cold water in 1-cup glass measure. Microwave on HIGH for 30 seconds; stir. Microwave until the mixture boils, 15 to 30 seconds longer. Remove; cover.
  5. Beat the egg whites and cream of tartar in a standing mixer fitter with the whisk attachment on high speed until foamy. Beating constantly, add the sugar, 1 tablespoon at a time, beating after each addition until the sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add in the cornstarch paste, 1 to 2 tablespoons at a time. Beat in the vanilla.
  6. Pour the hot filling evenly into six 4-inch mini baked piecrusts. Quickly spread the meringue evenly over the filling, starting at the edge and sealing to the crust all around; swirl with the back of spoon. Bake in the upper third of the oven until lightly browned, 16 to 18 minutes. Cool on a wire rack for 30 minutes to 1 hour.
  7. Serve freshly made pie at room temperature, or refrigerate, uncovered. Garnish with lemon peel twists and fresh mint.
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