Mini Lemon Meringue Pies Are Perfect Individual Dessert Options
Who wouldn't want their own personal pie?
By Ree Drummond
Jump to recipe
Yields:
8 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
You can buy lemon curd at the store, but making it at home is sooo easy!
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Ingredients
For the Lemon Curd:
- 1 cup
sugar
- 1
stick unsalted butter
- 1/2 cup
fresh lemon juice (from about 3 lemons)
- 7
large eggs, lightly beaten
For the Crust:
- 6
whole graham crackers, broken in half
- 2 Tbsp.
sugar
- 2 Tbsp.
unsalted butter, melted
For the Meringue:
- 2
large egg whites
- 1/8 tsp.
cream of tartar
- 1/4 cup
sugar
- 1/2 tsp.
cornstarch
Directions
- Step 1For 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.
- Step 2For the crust: Combine the graham crackers and sugar in a food processor and pulse until finely ground. Pour in the melted butter and pulse to combine.
- Step 3For 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.
- Step 4To assemble, sprinkle a few tablespoons of the crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins. Scoop about 1/3 cup lemon curd into each. Top each with a few spoonfuls of the meringue. Use a kitchen torch to brown the meringue.
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