Mini Lemon Meringue Pies
Featured in Allrecipes Magazine

Mini Lemon Meringue Pies

14
Lisawas 83

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 327 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the 3 yolks in a bowl until smooth; set aside.
  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.
  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.
  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.

Reviews

14
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

A great dessert when you want to serve more than one option to guests.

Most helpful critical review

The lemon filling was DELICIOUS, but I couldn't get the meringue to work. We originally tripled the recipe and I was baking with kids, so I thought we made a measuring error. Made another batch ...

A great dessert when you want to serve more than one option to guests.

NOTE*** IF YOU ARE WORRIED ABOUT SOGGY CRUST...BRUSH WITH EGG WHITE AND BAKE FOR A FEW MINUTES BEFORE YOU ADD FILLING....IT DOES WONDERS!

These tasted amazing! A little labor intensive but not too bad. Only thing I didn't like was that the graham cracker crust got a little soggy after the pies had been sitting for a little while. ...

great recipe! I only used one tablespoon of lemon zest and was a little skeptical about the crust staying firm after reading reviews, but it was still great two days after making the pies. Th...

These are so good! I doubled the recipe, and they were gone soon after I put them out! I didn't make any changes except to use the Cream Cheese Tart Shells recipe from this site (prebaked for ...

Made these yesterday and they turned out wonderfully! I doubled the recipe to make 12 mini pies and I omitted the almond extract and it worked perfectly, they were absolutely beautiful and deli...

These were tasty and very easy to make! It made a nice, individual serving!

Awesome recipe! Bit sweet but loved it overall.

Followed recipe as written. No problems. Pretty looking and pretty tasty.