Mini Lemon Meringue Pies
40 mins prep30 mins cook
Flaky crust, tart lemon curd, and sweet Italian meringue! There is nothing better than these Mini Lemon Meringue Pies, and no need to share.
0 servings
What you need
Instructions
Instructions Mini Pie Crusts Preheat your oven to 400 °F Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan. Lightly flour your round cutter and cut out eight circles.* 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 your cupcake baking tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down. Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much. Place your crusts in the oven for ten to twelve minutes or until golden brown. Allow to cool for ten minutes and then place on a wire rack to cool to room temperature. Lemon Curd Place an inch or two of water in your double boiler and place top pot on. Over medium heat add the sugar, salt, egg, and yolks. Whisk for one to two minutes or until incorporated. Slowly add the lemon juice and lemon zest. Continue to whisk until mixture thickens. After five minutes if your curd still hasn't thickened you can increase the heat to high, but be careful not to burn the curd. Also keep in mind curd thickens with the butter and refrigerator. Once the curd has thickened, remove from heat. Add butter and whisk until incorporated. Place the curd in a glass jar. Immediately top with plastic wrap so it is directly over the top layer of the curd. Refrigerate until cooled and thick. Remove plastic wrap and place jar lid on top. Meringue Topping Prepare my No Fail Italian Meringue. You will only need one whole batch. Constructing the Mini Lemon Meringue Pies In the cooled crusts and two to three tablespoons of lemon curd. Top the lemon curd with three to four tablespoons of Italian meringue. Torch the meringue with a kitchen torch or place under the oven broiler. Chill and serve!View original recipe