Easy Mini Lemon Meringue Pie Recipe for Your Next Party

If you're looking for a show-stopping dessert that's both elegant and easy to make, look no further than mini lemon meringue pies! These individual-sized treats are perfect for parties, weddings, or any special occasion, and they're sure to impress your guests. In this article, we'll walk you through our favorite recipe for mini lemon meringue pies, from the crust to the filling to the fluffy meringue topping. So grab a whisk and let's get started!

Lemon Meringue Pie Recipe

Before we dive into the details, let's go over the ingredients you'll need for this recipe:

• 1 ¼ cups graham cracker crumbs
• ¼ cup sugar
• ⅓ cup butter, melted
• 1 can sweetened condensed milk
• 3 egg yolks
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 egg whites
• ¼ teaspoon cream of tartar
• ½ cup sugar

Now let's get started!

How to Make the Perfect Lemon Curd

The key to a great lemon meringue pie is a perfect lemon curd. Here's how we make ours:

1. Whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest in a bowl until smooth.
2. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take around 10 minutes.
3. Remove the pan from the heat and let the curd cool to room temperature.

Note: If you're short on time, you can use store-bought lemon curd instead of making your own.

The Ultimate Crust Recipe for Lemon Meringue Pie

The crust is the foundation of your mini lemon meringue pies, so you'll want to make sure it's perfect. Here's our favorite recipe for a graham cracker crust:

1. Preheat your oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the crust mixture into the bottom and up the sides of a muffin tin lined with paper liners.
4. Bake the crusts for 8-10 minutes, or until golden brown.
5. Let the crusts cool to room temperature.

Tips for Making Fluffy Meringue Topping

The meringue topping is what gives your mini lemon meringue pies their signature look. Here are a few tips for making a fluffy, golden-brown meringue:

• Make sure your mixing bowl and whisk are completely clean and free of any oil or grease.
• Add cream of tartar to stabilize the egg whites and help them form stiff peaks.
• Add the sugar gradually, one tablespoon at a time, while beating the egg whites on high speed.
• Spoon the meringue onto the cooled pies, making sure to spread it all the way to the edges to seal in the lemon curd.
• Bake the pies for 10-12 minutes, or until the meringue is golden brown and firm to the touch.

How to Store Your Lemon Meringue Pies

Once your mini lemon meringue pies are baked and cooled, you'll want to store them properly to keep them fresh. Here's how:

• Place the pies in an airtight container or cover them tightly with plastic wrap.
• Store the pies in the refrigerator for up to 3 days.
• For longer storage, you can freeze the pies for up to 2 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil before freezing.

Variations on the Classic Lemon Meringue Pie

If you're feeling adventurous, there are plenty of ways to put your own spin on the classic lemon meringue pie. Here are a few ideas:

• Add a layer of fresh berries or sliced fruit to the bottom of the pie crust before adding the lemon curd.
• Swap out the graham cracker crust for a shortbread or pastry crust.
• Top the meringue with toasted coconut flakes or chopped nuts for added texture.
• Experiment with different citrus flavors, like lime or grapefruit, for a unique twist on the classic recipe.

Step-by-Step Directions for Making Lemon Meringue Pie

Now that we've gone over the ingredients and some key tips, let's put it all together! Here's a step-by-step guide to making mini lemon meringue pies:

Preparing the Crust and Filling

1. Preheat your oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the crust mixture into the bottom and up the sides of a muffin tin lined with paper liners.
4. Bake the crusts for 8-10 minutes, or until golden brown.
5. While the crusts are baking, make the lemon curd by whisking together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest in a bowl until smooth. Then cook it in a saucepan until it thickens and coats the back of a spoon.
6. Once the crusts are done baking, let them cool to room temperature.
7. Spoon the lemon curd into each crust, filling them about ¾ of the way full.

Adding the Meringue Topping and Baking to Perfection

1. Preheat your oven to 350°F.
2. In a mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.
3. Add the sugar gradually, one tablespoon at a time, while continuing to beat the egg whites on high speed until stiff peaks form.
4. Spoon the meringue onto the cooled pies, making sure to spread it all the way to the edges to seal in the lemon curd.
5. Bake the pies for 10-12 minutes, or until the meringue is golden brown and firm to the touch.
6. Let the pies cool to room temperature before serving.

There you have it! A delicious and easy recipe for mini lemon meringue pies that's sure to be a hit at your next party. With a buttery graham cracker crust, tangy lemon curd, and fluffy meringue topping, these tiny pies pack a big punch. So go ahead and impress your guests with this elegant dessert – they'll never guess how easy it was to make!

One important thing to keep in mind when making lemon meringue pie is to use fresh lemon juice and zest. This will give your pie a bright, tangy flavor that can't be replicated with bottled juice. If you don't have fresh lemons on hand, it's worth a trip to the store to get them – trust us, it's worth it!