Mini Lemon Meringue Pies

Name: Mini Lemon Meringue Pies
Prep time: 20 min
Cook time: 15 min
Total time: 60 min
Yield: 6 mini pies
Ingredients: 3 eggs, separated; ¾ 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; 1 tablespoon butter; 6 prepared mini graham cracker pie crusts; ¼ cup white sugar; ¼ teaspoon almond extract

Rating: 4.58 stars

38 Ratings
32 Reviews
18 Photos

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.

By Lisawas

Gallery

Watch

Recipe Summary

prep:

20 mins

cook:

15 mins

additional:

25 mins

total:

1 hr

Servings:

Yield:

6 mini pies

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Advertisement
Step 2

Beat the 3 yolks in a bowl until smooth; set aside.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

327 calories; protein 4.5g; carbohydrates 54.7g; fat 10.4g; cholesterol 98.1mg; sodium 200.4mg. Full Nutrition

Reviews (32)

Most helpful positive review

Diana L Kimmell

11/05/2012

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! Read More

Helpful

(40)

Most helpful critical review

Chef Qhooby (Chef. Q)

03/18/2016

NOBODY told me these were gonna be so small! 5 quarter pies was not Enough Read More

38 Ratings

5 star values: 28
4 star values: 7
3 star values: 1
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Diana L Kimmell

11/05/2012

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! Read More

Helpful

(40)

Lisawas

10/29/2011

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

Helpful

(27)

Chloe

05/02/2012

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. Read More

Helpful

(15)

Jacolyn

Allstar

05/07/2013

These are so good! I doubled the recipe and they were gone soon after I put them out! I didn't make any changes except to use the Cream Cheese Tart Shells recipe from this site (prebaked for 10 minutes). I made the filling and put it in the shells overnight. The next day I reheated the pies so that the filling was very hot and piped the meringue onto it. I made a raspberry sauce garnish of raspberries mixed w/ a little sugar and blended until smooth (strained out the seeds with my flour sifter). Read More

Helpful

(12)

ktboden

06/22/2012

great recipe! I only used one tablespoon of lemon zest and was a little skeptical about the crust staying firm after reading reviews but it was still great two days after making the pies. They were so fantastic they didn't last long! Read More

Helpful

(12)

Catwoman1011

02/27/2012

Made these yesterday and they turned out wonderfully! I doubled the recipe to make 12 mini pies and I omitted the almond extract and it worked perfectly they were absolutely beautiful and delicious. Will definitely make these again thanks for sharing!! Read More

Helpful

(6)

hrspencer

02/26/2013

To avoid a soggy crust bake the crust until lightly browned about 10 minutes then add filling. Great recipe. Read More

Helpful

(5)

Kim C.

02/10/2012

These were tasty and very easy to make! It made a nice individual serving! Read More

Helpful

(4)

LKitty

05/27/2013

Awesome recipe! Bit sweet but loved it overall. Read More

Helpful

(4)

Chef Qhooby (Chef. Q)

03/18/2016

NOBODY told me these were gonna be so small! 5 quarter pies was not Enough Read More

More Reviews

Back to Mini Lemon Meringue Pies

All Reviews for Mini Lemon Meringue Pies

- of Reviews

Mini Lemon Meringue Pies

Servings Per Recipe: 6
Calories: 327

% Daily Value *

protein: 9 %

carbohydrates: 18 %

dietary fiber: 6 %

sugars:

fat: 16 %

saturated fat: 15 %

cholesterol: 33 %

vitamin a iu: 4 %

niacin equivalents: 7 %

vitamin c: 18 %

folate: 5 %

calcium: 2 %

iron: 4 %

magnesium: 2 %

potassium: 2 %

sodium: 8 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.