Mini Lemon Meringue Pies
Serves 8
20 mins prep
40 mins cook
15 mins Assembly Time
75 mins total
Flaky crust, tart lemon curd, and sweet Italian meringue! There is nothing better than these Mini Lemon Meringue Pies, and no need to share.
Individual Mini Pie Crusts
Homemade Lemon Curd
Super Easy Italian Meringue
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Individual Mini Pie Crusts
Preheat oven to [wprm-temperature value="400" unit="F"]
Roll out the pie dough on a lightly floured surface (not too thin, you want to be able to stretch it over the cupcake baking pan cavities).
Lightly flour the round cutter and cut out eight circles.
NOTE: If you are unable to get eight crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.
Flip the cupcake baking tin so it is facing down. Form pie dough circles over each of the cavities of the baking tin. Stretch them until they reach the bottom of the pan. Press firmly around the entire cavity one last time to seal.
Pierce the dough with a fork several times and place them in the freezer for five minutes.
NOTE: Do not skip this step, it keeps the mini crusts from shrinking too much. They can also be refrigerated for 10 to 15 minutes.
Place in the oven for 10 to 12 minutes or until golden brown.
Remove from the oven and allow the mini crusts to cool for 10 minutes before transferring to a wire rack. Cool completely before filling.
Homemade Lemon Curd
Prepare a double boiler by filling the bottom pot with 1 to 2 inches of water (the water should not be touching the bottom of the top bowl). Bring water to a boil and reduce heat to medium-low.
Place granulated sugar, whole egg, egg yolks, and lemon zest in the top pot of the double boiler. Start whisking immediately until well combined.
Slowly add the lemon juice while continuing to whisk until the mixture thickens (about 10 minutes).
NOTE: You can increase the heat, but be careful not to burn the curd. Also keep in mind curd thickens with the butter and refrigerator.
Remove from heat and add the sliced butter and salt. Whisk until the butter has melted and everything is well incorporated.
Pour the lemon curd into a glass jar and place in the refrigerator until completely cooled and thick.
Super Easy Italian Meringue
Wipe down all tools with white vinegar to eliminate any oily residue: saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatulas.
Add egg whites into the stand mixer bowl with the whisk attachment. Measure out and set the cream of tartar, lemon juice, and vanilla extract next to the stand mixer.
Set digital thermometer to [wprm-temperature value="240" unit="F"]. Place sugar and water into the saucepan and heat over medium until the sugar has completely dissolved (the mixture will look cloudy). Do not stir at all while making the sugar syrup.
Allow the mixture to come to a boil and place the digital thermometer probe in the pot. Once it reaches [wprm-temperature value="230" unit="F"] turn stand mixer on highest speed to whip egg whites to soft peaks form.
Once the sugar syrup reaches 240 °F, remove from heat and take off the stove. Allow the boiling to come to a slow bubble.
In a steady, pencil like stream, pour the sugar syrup into the whipped egg whites (avoid the whisk as much as possible).
NOTE: There will be a significant amount of syrup coated on the inside of the bowl. It's okay, the recipe has been altered to accommodate for that.
Immediately after the sugar syrup is added, add the cream of tartar, lemon juice, and vanilla extract. Allow the meringue to whip until the outside of the bowl is no longer warm to the touch and stiff peaks form (3 to 5 minutes).
NOTE: If your meringue is whipped quicker than the bowl can cool down, remove it and place the meringue in a clean bowl. If it stays in the hot bowl it will slightly melt.
Constructing the Mini Lemon Meringue Pies
In the cooled crusts, add 2 to 3 tablespoons of lemon curd.
Top the lemon curd with 3 to 4 tablespoons of Italian meringue.
Torch the meringue with a kitchen butane torch or place under the oven broiler.
NOTE: If oven broiler is used, chill the pies for 15 minutes or so before. This allows for an even toast and it won’t make your curd soupy.
Refrigerate for a few hours or overnight to build and amplify flavors before serving.
