Description
Bright, tangy, and irresistibly sweet, these Mini Lemon Meringue Pies bring together buttery crusts, silky lemon curd, and fluffy golden meringue in perfect harmony.
Ingredients
Scale
- 12 mini tart shells (pre-made or homemade)
- 4 large egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 4 tablespoons unsalted butter
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare tart shells on a baking tray.
- In a saucepan, whisk together egg yolks, granulated sugar, lemon juice, lemon zest, and cornstarch. Cook over medium heat, whisking constantly until thickened. Remove from heat and stir in butter until smooth.
- Spoon the warm lemon curd into the tart shells, filling them generously.
- In a clean bowl, beat egg whites and cream of tartar until foamy. Gradually add powdered sugar and whip until stiff peaks form. Pipe or spoon meringue over the curd, sealing the edges.
- Bake for 10–12 minutes until the meringue is lightly golden.
- Let the pies cool to room temperature, then refrigerate for at least 1 hour.
- Serve chilled and enjoy every bite of tangy sweetness with airy meringue.
Notes
- Always zest lemons before juicing for maximum flavor.
- Use a grease-free bowl for whipping egg whites.
- Seal meringue fully over curd to avoid weeping.
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 22g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: mini lemon meringue pies, lemon dessert, mini pies, meringue tartlets