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Mini Lemon Meringue Pies


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  • 1 cup sugar
  • 1 stick unsalted butter
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 7 large eggs, lightly beaten
  • CRUST:
  • 6 whole graham crackers broken in half
  • 2 Tablespoons sugar
  • 2 Tablespoons unsalted butter, melted
  • 2 large egg whites
  • 1/8 tsp. cream of tarter
  • 1/4 cup sugar
  • 1/2 tsp. cornstarch


Servings 8
Preparation time 40mins
Cooking time 40mins


Step 1

For the lemon curd:

Combine the sugar, butter and lemon juice in a medium saucepan over low heat and cook until the butter melts.

Stir in the eggs until combined. Bring to a simmer and cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. Press through a fine mesh strainer into a bowl. Refrigerate until set, about 2 hours.

For the Crust:

Combine the graham crackers ad sugar in a food processor and pulse until finely ground. Pour the melted butter and pulse to combine.

For the Meringue:

Whisk the egg whites in a large bowl with a mixer until frothy. Beat in the cream of tartar. Whisk together the sugar and cornstarch in a small bowl With the mixer running, add the sugar mixture to the egg whites a little at a time and beat until the egg whites form stiff peaks, 3 to 5 minutes.

To assemble sprinkle a few tablespoons of the crust mixture into the bottom of eight 4 oz. heatproof bowls or ramekins. Scoop about 1/3 cup lemon curd into each. Top each with a few spoonful's of the meringue. Use a kitchen torch to brown the meringue.


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