Mini Lemon meringue pies
Mini Lemon Meringue pies
Yield: 7
Prep time: 5 MinCook time: 40 MinInactive time: 1 HourTotal time: 1 H & 45 M
Ingredients
Lemon Curd
- 2 large egg yolks
- 1 large egg
- 1/2 tsp salt
- 1 tsp corn starch
- 2 oz, unsalted butter (57g) cut into Tbsp slices
- 1/2 tsp vanilla extract
- 90 g/mL lemon juice (I used about 5 small lemons)
- zest of 1 lemon
Meringue topping
- 3 large egg whites
- 1/3 cup white granulated sugar
- 1/4 tsp cream of tartar
Pie Crust
- 1 sheet of Pillsbury's mini pie crust
Instructions
- In a small sauce pan combine sugar and lemon zest, and massage together with your fingers until it looks like wet sand.
- add in the egg + egg yolks and whisk together until fully incorporated.
- Pour in lemon juice, continuously whisking until fully combined. Whisk in salt and cornstarch.
- Place saucepan over medium/low heat whisking continuously until lemon mixture is light yellow color and is thick enough to coat the back of a spoon. This will take about 10 minutes.
- Remove pan from heat. Whisk in slices of butter, one at at time. Whisk in vanilla extract.
- Scrap curd into heat safe container. Set aside.
- Using a stand or hand-mixer, on medium-high, whisk egg whites until they frothy.
- Add in cream of tartar and continue whisk until fully combined (about 30 seconds)
- Add in sugar, and continue to whisk, on high, until mixture turns white and until stiff peaks form. Set aside.
- Gently place pie crust into muffin tins. Pipe or spoon lemon curd filling into pie crust lined muffins tins. Fill about 2/3rds of the way.
- Pipe or spoon meringue on top of lemon curd.
- Bake 350F for about 15-20 minutes, or until meringue is a toasted to a light brown color.
- Let cool for 20 mins before carefully moving to cooling rack to. To allow filling to completely set refrigerate for at least 1 hour.
