I love mini pies. All that’s required to eat them are your hands (and the occasional napkin), it saves you from dirtying more dishes, and you don’t need a fork.
I had some lemons that were screaming to be made into mini lemon meringue pies. (Screaming. ;)) They do sell lemon pie filling in a can, but I’m a homemade lovin’ type of gal, and this recipe couldn’t be easier!
Mini Lemon Meringue Pies Recipe
INGREDIENTS:
You will need to start by making some Mini Pie Crusts. The recipe and EASY directions we use are found HERE
For the filling-
- 1 cup sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt (optional)
- 1 1/2 cups cold water
- 1 large egg yolk, lightly beaten
- 1/3 cup lemon juice
- 1 teaspoon grated lemon peel
For the meringue-
- 3 large egg whites
- 1/8 teaspoon salt (optional)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
DIRECTIONS:
- Mix the sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended.
- Continue to stir over medium-high heat until mixture comes to a boil, them reduce heat to low and cook for 3 minutes, stirring frequently. Remove from heat.
- In a small bowl, combine a small amount of the hot mixture with the egg yolk. Mix well.
- Return mixture to saucepan and cook for 1 minute, stirring constantly. Remove from heat.
- Stir in lemon juice and lemon peel.
- In a small bowl, beat the egg whites and salt until frothy. Add the sugar gradually, beating well after each addition. Beat until stiff, then add the vanilla and beat again.
- Spoon the pie filling into your pie shells.
- Spread the meringue over the filling like you would frost a cupcake, making sure the meringue touches the edges of the pies crust to seal in the filling.
- Bake at °350 F for about 15 min, or until the meringue is golden brown.
- Cool completely and enjoy!
Mini Lemon Meringue Pies Recipe
Servings: 6 pies
These mini homemade lemon pies are fresh and delicious!
Ingredients
- 6 mini pie crusts
For the filling
- 1 cup sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt, optional
- 1 1/2 cups cold water
- 1 egg yolk, large & lightly beaten
- 1/3 cup lemon juice
- 1 teaspoon lemon peel, grated
For the meringue
- 3 egg whites, large
- 1/8 teaspoon salt, optional
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- DIRECTIONS:
- Mix the sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended.
- Continue to stir over medium-high heat until mixture comes to a boil, them reduce heat to low and cook for 3 minutes, stirring frequently. Remove from heat.
- In a small bowl, combine a small amount of the hot mixture with the egg yolk. Mix well.
- Return mixture to saucepan and cook for 1 minute, stirring constantly. Remove from heat.
- Stir in lemon juice and lemon peel.
- In a small bowl, beat the egg whites and salt until frothy. Add the sugar gradually, beating well after each addition. Beat until stiff, then add the vanilla and beat again.
- Spoon the pie filling into your pie shells.
- Spread the meringue over the filling like you would frost a cupcake, making sure the meringue touches the edges of the pies crust to seal in the filling.
- Bake at °350 F for about 15 min, or until the meringue is golden brown.
- Cool completely and enjoy!
Nutrition
Serving: 1 pie · Calories: 210 kcal · Carbohydrates: 49 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Cholesterol: 33 mg · Sodium: 124 mg · Potassium: 38 mg · Fiber: 1 g · Sugar: 42 g · Vitamin A: 43 IU · Vitamin C: 6 mg · Calcium: 4 mg · Iron: 1 mg
Other Notes
Happy Pie Making!! –xoxo