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Mini Lemon Meringue Pies

Mini Lemon Meringue Pies are light and refreshing. The perfect size for a party or any day of the week when you want a lemon fix!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Rest time 1 hour
Total Time 30 minutes
Servings 12 mini pies
Author Rob

Ingredients

  • 12 mini pie-crusts (frozen, store-bought)
  • 4 eggs
  • 4 egg yolks (save whites of 2 eggs for the meringue)
  • 1 cup sugar, divided
  • 4 Juice of 4 lemons
  • 2 Zest of 2 lemons

Instructions

  • Preheat your oven to 350 degrees F. Allow your frozen mini pie crusts to thaw for about 15 minutes then place them on a baking pan.
  • Bake the mini pie crusts for 10-15 minutes and set aside to cool.
  • Using the double broiler method, on low heat (water of your double broiler must constantly be simmering), whisk 4 eggs, 4 egg yolks, ½ cup sugar, lemon juice and lemon zest for 6 to 8 minutes – or, until it is custard in consistency.
  • Remove the bowl of lemon mixture from the heat and allow to cool slightly. Cover with plastic wrap and refrigerate for an hour.
  • To make the meringue, start beating egg whites in an electric stand mixer. Start on slow and then slowly add the remaining sugar (1/2 cup).
  • Gradually increase the speed to high and beat for 10 to 12 minutes. The meringue is ready once it’s white and forms semi-stiff peaks.
  • If your mini pie crusts are in an aluminum tray, remove them from the tray.
  • Remove custard from the fridge and scoop the mixture into each one of your mini pie crusts. Top each lemon pie with meringue (I used a piping bag to add a dollop in the center of each one). Broil for 2 minutes or until top is browned just a bit.