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Mini Lemon Meringue Pies

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Donna Urso
These mini lemon meringue pies are perfect any time of year, but when spring has sprung it seems that lemon-flavored desserts are a must.  That's precisely what motivated me to buy a large bag of beautiful, plump lemons. 

Individual Lemon Meringue Tarts


Lemon Meringue Tart

The crust is crispy and flaky.  The filling is tart, yet sweet, and the meringue...oh, the meringue is light, fluffy, and heavenly. If you are a lemon lover you'll love these mini lemon pies. They are just the right size for you to satisfy your lemon craving with portion control. 

You might shy away from trying this recipe because you have an aversion to making pie crust.  Not to worry.  This crust couldn't be easier.  You will be amazed at just how simple it is to make this crust.  It uses oil instead of butter or shortening and the dough is pressed into your muffin cups.  So very easy.
Individual Lemon Tarts

The lemon filling is also a snap to make.  You just put all the ingredients together in a pan, bring it to a boil, cook for a minute, and you are done.

You will especially love that each of these is like a mini lemon meringue pie for one person.  I love individual desserts and these make such a pretty presentation.  Just think how these would look on your dessert table for holidays, baby showers, or bridal teas.

How to Make Mini Lemon Meringue Pies

Watch me make these pies in this video 


Mini lemon pies are made with simple ingredients.
Mini Lemon Meringue Pie Ingredients

The Easy Steps to Make Mini Lemon Meringue Pies

Preheat the oven to 400 degrees, F.  To make the crust, mix the flour, sugar, and salt together in a bowl.

Add the oil and water and stir the mixture together using a fork, until it starts to form a ball. You'll love how easily the dough comes together.

Pull the mixture together into a ball.  Cut the ball in half.  Then cut each half into thirds and then each third in half again. You'll have twelve pieces of dough, approximately all the same size. Roll each piece of dough into a ball. 

Dough to make mini lemon meringue pies.
Divide the Dough into Twelve Pieces
Press each ball of dough into the cups of a twelve-cup muffin tin.

You'll want each pie shell to be the same size. Press the crust flat against the bottom of each cup and up the sides to make the pie shells. 

Press Dough into Cups
Bake the tart cups on the center rack of your oven for 10-12  minutes, until lightly browned.

Reduce the oven temperature to 350 degrees F.

Lightly browned lemon meringue pie shells.
The Baked Tart Crusts

Make the filling while the crusts are baking.  Whisk together the filling ingredients in a pan. This citrus juicer will help you juice the lemons quickly and easily.

Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for one minute while continuing stirring. The filling will thicken.

Boil the Lemon Filling for Mini Lemon Pies
Cooking the Lemon Filling

Make the meringue.  Beat the egg whites in a medium bowl until frothy. Add the cream of tartar and continue beating until the egg whites thicken. You can substitute lemon juice for the cream of tartar if you don't have any on hand.

Add the sugar slowly and continue beating until the egg whites are shiny and form stiff peaks

Beat your meringue until it forms stiff peaks.
The Meringue with Stiff Peaks
Spoon the hot filling into the crusts.  Spoon the meringue over the filling making sure to seal the meringue to the edges of the crusts.

Return the tarts to the oven to bake for 10 minutes, until the meringue is lightly golden.

Lightly browned meringue on mini lemon pies.
Tarts Cooling in the Tin

Cool the tarts in the muffin tin.  They will be easy to remove from the tin once they have cooled.

Other Lemon Dessert Recipes You'll Want to Bake

Lemon Pudding Cakes are another individually portioned dessert cake that looks fancy but is so very easy to make.
Lemon Yogurt Cake made in a bundt cake pan is old-fashioned deliciousness.
Lemon-Lime Cupcakes will soon become your favorite spring cupcake.

Get more lemon recipes from my Lemon Recipes for Lemon Lovers Pinterest board.


Mini Lemon Pie Recipe

lemon tarts, lemon meringue tarts, mini lemon pies
dessert
American
Yield: 12
Author: Donna Urso
Mini Lemon Meringue Pies

Mini Lemon Meringue Pies

You'll love these mini lemon meringue pies, perfect dessert bites in individual portions for your next gathering, a bridal shower dessert, or a delicious Easter dessert.
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

Dough for the Crust
Lemon Filling
For the Meringue

Instructions

  1. Preheat the oven to 400 degrees, F. To make the crust, mix the flour, sugar, and salt together in a bowl.
  2. Add the oil and water and stir the mixture together using a fork, until it starts to form a ball.
  3. Pull the mixture together into a ball. Cut the ball in half. Then cut each half into thirds and then each third in half again.
  4. You'll have twelve pieces of dough, approximately all the same size. Press one piece of dough into the cup of a twelve-cup muffin tin. Press the crust flat against the bottom of each cup and up the sides.
  5. Bake the pie crusts on the center rack of your oven for 10-12 minutes, until lightly browned.
  6. Reduce the oven temperature to 350 degrees F.
  7. Make the filling while the crusts are baking. Whisk together the filling ingredients in a pan.
  8. Cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for one minute while continuing stirring.
  9. Make the meringue. Beat the eggs whites in a medium bowl until frothy. Add the cream of tartar and continue beating until the egg whites thicken.
  10. Add the sugar slowly and continue beating until the egg whites are shiny and form stiff peaks
  11. Spoon the hot filling into the crusts. Spoon the meringue over the filling making sure to seal the meringue to the edges of the crusts.
  12. Return the tarts to the oven to bake for 10 minutes, until the meringue is lightly golden.
  13. Cool the tarts in the muffin tin. They will be easy to remove from the tin once they have cooled.

Nutrition Facts

Calories

230.62

Fat (grams)

10.14 g

Sat. Fat (grams)

1.71 g

Carbs (grams)

32.15 g

Fiber (grams)

0.66 g

Net carbs

31.49 g

Sugar (grams)

13.88 g

Protein (grams)

3.23 g

Sodium (milligrams)

60.13 mg

Cholesterol (grams)

32.4 mg

Nutritional information is approximate.

Similar Recipes

Lemon Pudding Cakes

Lemon Lime Cupcakes

Lemon Yogurt Cake

https://www.justonedonna.com/2017/04/lemon-meringue-tarts.html
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