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Mini Lemon Meringue Pies

Mini Lemon Meringue Pies

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h
Lisawas

Lisawas

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the 3 yolks in a bowl until smooth; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Lisawas
25

Lisawas

10/29/2011

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

goodcookwannab
21

goodcookwannab

11/5/2012

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!

Chloe
11

Chloe

5/2/2012

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.

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