Description
These adorable mini lemon meringue pies feature a buttery crust, tangy lemon curd filling, and fluffy toasted meringue topping. Perfect for parties or individual desserts!
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- For the lemon filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons unsalted butter
- For the meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- 2. Make the crust: In a food processor, pulse flour, salt, and sugar. Add butter and pulse until mixture resembles coarse crumbs. Add water 1 tbsp at a time until dough comes together.
- 3. Roll dough to 1/8″ thickness and cut into 12 circles to fit muffin cups. Press into cups and prick bottoms with a fork. Bake for 12-15 minutes until golden. Cool completely.
- 4. Make the filling: Whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat until thickened (about 8 minutes). Remove from heat, stir in butter, then strain. Cool slightly before filling crusts.
- 5. Make the meringue: Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Fold in vanilla.
- 6. Pipe or spoon meringue onto filled pies. Use a torch to brown meringue or broil for 1-2 minutes (watch carefully!).
- 7. Chill for 1 hour before serving.
Notes
For best results, make lemon filling a day ahead. Store pies in refrigerator up to 2 days. Meringue may weep slightly – this is normal!