Mini Lemon Meringue Pies

Mini Lemon Meringue Pies
Mini Lemon Meringue Pies

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Ingredients

  • LEMON CURD:

  • 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

  • MERINGUE:

  • 2

    large egg whites

  • 1/8

    tsp. cream of tarter

  • 1/4

    cup sugar

  • 1/2

    tsp. cornstarch

Directions

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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