thepioneerwoman
Mini Lemon Meringue Pies
These mini lemon meringue pies are a bright, easy twist on the classic dessert—perfectly portioned with tangy lemon filling and fluffy toasted meringue.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●strainer
- ●food processor
- ●whisk
📝 Preparation Steps
1
Step
2
1
3
For the lemon curd: Combine the sugar, butter, and lemon juice in a medium saucepan over low heat and cook until the butter melts. Stir in the eggs until combined. Bring to a simmer and cook, stirring constantly, until the mixture is thick and creamy, 5 to ⏱️ 7 minutes. Press through a fine-mesh strainer into a bowl. Refrigerate until set, about ⏱️ 2 hours.
large eggs, lightly beaten7
4
Step
5
2
6
For the crust: Combine the graham crackers and sugar in a food processor and pulse until finely ground. Pour in the melted butter and pulse to combine.
7
Step
8
3
9
For the meringue: Whisk the egg whites in a large bowl with a mixer until frothy. Beat in the cream of tartar. Whisk together the sugar and cornstarch in a small bowl. With the mixer running, add the sugar mixture to the egg whites a little at a time and beat until the egg whites form stiff peaks, 3 to ⏱️ 5 minutes.
large egg whites2
10
Step
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4
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To assemble, sprinkle a few tablespoons of the crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins. Scoop about 1/3 cup lemon curd into each. Top each with a few spoonfuls of the meringue. Use a kitchen torch to brown the meringue.
Nutrition Facts
calories
376 Calories
fat Content
20 g
fiber Content
0 g
sugar Content
38 g
sodium Content
132 mg
protein Content
7 g
trans Fat Content
0 g
cholesterol Content
201 mg
carbohydrate Content
44 g
saturated Fat Content
11 g
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