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.
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 MoreThe lemon filling was DELICIOUS, but I couldn't get the meringue to work. We originally tripled the recipe and I was baking with kids, so I thought we made a measuring error. Made another batch for just one serving as shown and still no luck. Never got fluffy at all.
Read More 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!
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.
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!
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).
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!!
To avoid a soggy crust, bake the crust until lightly browned, about 10 minutes, then add filling. Great recipe.
I was asked to make dessert for a family supper and most loved it. My mother in law thought it was to tart but everyone else said it was fine. Instead of putting it in mini pie shells i did a 9" pie. I perfer lemon meringue in a pastry crust. I also added a few drops of yellow food coloring because my hubby likes his lemon pie yellow. Definitelya keeper at my house!
Turned out really well. Was a lot easier than I thought it was going to be. While I was making the lemon filling I put my glass mixing bowl in the freezer. I've found that using a cold bowl for whipping egg whites makes it a lot easier. I also used powdered sugar rather than regular sugar so that it wouldn't come out grainy. I plan I making this again for sure.
I bake desserts all the time for my family and this one was voted as a favorite last night! I was able to made 7 mini pies and everyone was fighting for the leftovers! Great recipe!
I could not find any mini graham cracker shells so I used a 9inch one, did brush the shell with egg whites and heated in oven for about 5 minutes. Followed the recipes and it had great flavor however my filling was a little runny after it cooled. I attempting to refrigerate hoping this will thicken up the filling.
These little bites of awesomeness were super easy to make. I only had one brown egg, to I used two white eggs with the one brown. It make no difference at all. They turned out perfect. Everyone loved them!
The lemon filling was DELICIOUS, but I couldn't get the meringue to work. We originally tripled the recipe and I was baking with kids, so I thought we made a measuring error. Made another batch for just one serving as shown and still no luck. Never got fluffy at all.
I make these frequently, however.....in the interest of simplicity - I bake the shells (pastry) first, make a pkg. of Sherriff's Lemon Pie filling (easy!!); pour it in, top w/meringue and bake just long enough for the meringue to brown! Always consistent and a favorite with hubby!
It was AWESOME. My sister and I made this together as a sister activity. They came out perfectly and in no time they were all gone. There was a lot of extra lemon stuff and extra meringue but it was fine because we ate them.
Excellent MINI Pies - just what I was looking for! Hey Chef Q - learn to read a recipe before you make it - MINI PIES MINI :PIES MINI PIES
It taste very good you should try it I was licking my lips when I saw the picture
Made these last night, they came out delicious! In the lemon filling, we cut it down to 1/2 cup sugar and it was really good. We made 1 batch of meringues and had them mixing in the kitchenaid for 20 minutes before giving up and starting over. Second time around, i read online to whip up the eggwhites first, and when they start to get frothy, then slowly add in the sugar, and that worked perfectly, took around 5 mins total!
I've made this twice now - first with lemons and then again with limes (the pic I uploaded was from when I made it with limes). Very simple, very quick, and very tasty! Sets up nicely too. I have found that the pies taste much better the morning after I bake them---the flavors start coming out more. This works really well with the "Cream Cheese Tart Shells" recipe on this site. If you try that combination, I recommend pre-baking those tart shells for about 5 minutes before filling them with your custard---otherwise the shell won't cook as fast as the filling and meringue, and your tarts will be a bit soggy.
The lemon filling tasted great and just right. This recipe filled 11 of my 12 mini graham cracker crust shells, but that was enough for us anyway. I also actually used 2 tbps of zest and a bit more juice because I like a higher tartness level. I could have used another egg white and a little less sugar because I like a nice high merengue. That said, the sugar content is what helps it brown so fast in the oven. Overall, I'll make these babies again! :-)
Fantastic recipe! I made it exactly as written, but doubled it. The lemon filling fit perfectly in the 12 Keebler mini graham crusts with even a few tablespoons left over (yep; I took care of that). I loaded the tops with the meringue and still had extra left. Next time I will try to move my pies up to a slightly higher rack in the oven as it took 15 minutes for the top to brown enough, but the crust was cooked more than I'd like. The crust wasn't soggy at all. The whole family said it was a keeper. Thank you!
Filling was a little thinner than what I'm used to. I used regular tart shells. They were enjoyed.
NOBODY told me these were gonna be so small! 5 quarter pies was not Enough
