Mini Lemon Meringue Pies
- LEMON CURD:
- 1 cup sugar
- 1 stick unsalted butter
- 1/2 cup fresh lemon juice (about 3 lemons)
- 7 large eggs, lightly beaten
- 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
Preparation time 40mins
Cooking time 40mins
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.