READY IN 1 hr

Mini Lemon Meringue Pies

Read Reviews (10)

"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." — Lisawas

Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 1 hr

Reviews More Reviews

Oct 29, 2011

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

—Lisawas

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May 02, 2012

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. My college friends love it when I bake because I always have left-overs and they loved these as well. Will definitely be making again in the future.

—Chloe

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10 Ratings

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Nov 05, 2012

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!

—goodcookwannab

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Jun 22, 2012

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. They were so fantastic they didn't last long!

—ktboden

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Feb 27, 2012

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 delicious. Will definitely make these again, thanks for sharing!!

—Catwoman1011

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Feb 10, 2012

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

—Kim C.

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May 07, 2013

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 10 minutes). I made the filling and put it in the shells overnight. The next day, I reheated the pies so that the filling was very hot and piped the meringue onto it. I made a raspberry sauce garnish of raspberries mixed w/ a little sugar and blended until smooth (strained out the seeds with my flour sifter).

—Jacolyn

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Apr 23, 2013

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

—M. Sauce

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Nutrition

Calories
327 kcal
16%

Carbohydrates
54.7 g
18%

Cholesterol
111 mg
37%

Fat
10.4 g
16%

Fiber
1.5 g
6%

Protein
4.5 g
9%

Sodium
200 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mini Lemon Meringue Pies

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 327
Calories from Fat: 94

% Daily Value *
Total Fat 10.4g 16 %
** Saturated Fat 3g 15 %
Cholesterol 111mg 37 %
Sodium 200mg 8 %
** Potassium 61mg 2 %
Total Carbohydrates 54.7g 18 %
Dietary Fiber 1.5g 6 %
Protein 4.5g 9 %
Sugars 40g
** Vitamin A 4 %
** Vitamin C 18 %
** Calcium 3 %
** Iron 6 %
** Thiamin 4 %
** Niacin 7 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 11 %

* 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.