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Mini Lemon Meringue Pies
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Try this easy, delightful homemade mini lemon meringue pie recipe - perfect for serving multiple mini-desserts.
Ingredients:
  • 3 eggs, separated
  • 0.75 cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 6 tablespoons freshly squeezed lemon juice, or to taste
  • 3 tablespoons freshly grated lemon zest, or to taste
  • 6 prepared mini graham cracker pie crusts
  • 0.25 cup white sugar
  • 0.25 teaspoon almond extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Whisk the 3 egg yolks in a bowl until creamy and well combined; set aside.
  • Combine 3/4 cup of sugar with cornstarch and flour in a saucepan, whisk until well combined. Beat in water, lemon juice, and lemon zest. Bring to a boil over medium heat, then simmer. Add egg yolks and butter, whisk until smooth and thickened. Remove from heat, then spoon the hot lemon filling into mini graham cracker crusts.
  • Whisk egg whites with 1/4 cup of sugar and almond extract in a metal or glass bowl until fluffy and stiff peaks form, about 1 to 2 minutes. Spoon meringue onto lemon pies, creating decorative swirls and peaks with a spatula. Ensure all lemon filling is covered with meringue.
  • Place in the oven until the meringue is lightly golden brown with darker brown peaks and swirls, approximately 10 minutes. Let it cool before serving.

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