Description
Tangy mini lemon meringue pie delivers zesty citrus comfort in perfectly portioned bites. Silky lemon curd nestled in buttery crust and crowned with golden torched meringue promises delightful flavor complexity for dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 1/4 cup graham cracker crumbs
- 1 large egg yolk
- 1 large egg white
- 2 tablespoons lemon juice
Crust and Sweeteners:
- 1/4 teaspoon sugar (for crust)
- 3 tablespoons sugar (for filling)
- 1 1/2 tablespoons sugar (for meringue)
- 1 tablespoon salted butter (for crust)
- 1/2 tablespoon salted butter (for filling)
Supporting Ingredients:
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/2 teaspoon lemon zest
- 1/8 teaspoon cream of tartar
Instructions
- Craft the foundation by blending graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into a ramekin. Bake at 350F (177C) for 15 minutes, then allow to cool completely.
- Create the zesty filling by combining sugar and cornstarch in a saucepan, gradually whisking in water. Cook over medium heat until the mixture thickens and bubbles, stirring continuously.
- Temper egg yolks by slowly incorporating a small amount of hot liquid, then return the mixture to the saucepan. Continue cooking until the filling reaches a thick, luxurious consistency.
- Remove from heat and infuse with butter, fresh lemon juice, and bright lemon zest. Pour the vibrant filling over the prepared crust.
- Whip egg whites with cream of tartar on medium-high speed until they become light and frothy. Gradually introduce sugar, beating until the meringue forms elegant, stiff peaks.
- Artfully spread the meringue across the filling, ensuring it completely seals the edges of the pie. Bake at 400F (200C) for 8-10 minutes until the top turns a beautiful golden brown.
- Allow the mini pie to cool to room temperature, then refrigerate. Serve chilled for a refreshing and delightful dessert experience.
Notes
- Customize the crust by substituting graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Ensure precise temperature control when tempering egg yolks to prevent scrambling, which can create an unpleasant texture in the lemon filling.
- Use fresh lemon juice and zest for a brighter, more vibrant citrus flavor that elevates the entire dessert’s taste profile.
- Create picture-perfect meringue peaks by using room temperature egg whites and adding sugar gradually, which helps stabilize the foam and create glossy, stiff peaks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 70 mg