How To Make Little Lemon Meringue Pies
These little lemon meringue pies are a delightful treat with a tangy lemon filling and fluffy meringue topping.
Serves:
Ingredients
- 4 pre-made mini pie shells
- 3 large lemons, juiced and zested
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 3 large egg yolks
- 1 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium saucepan, combine the lemon juice, lemon zest, sugar, cornstarch, egg yolks, water, and salt. Whisk until smooth.
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Cook the lemon mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
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Pour the lemon filling into the pre-made pie shells, dividing it evenly among them.
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In a separate bowl, beat the egg whites and cream of tartar on medium speed until foamy.
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Gradually add in the sugar while continuing to beat until stiff peaks form.
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Spoon the meringue on top of the lemon filling, making sure to completely cover it and seal the edges.
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Bake the pies in the preheated oven for 10-12 minutes or until the meringue turns golden brown.
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Remove from the oven and let cool completely before serving.
Nutrition
- Calories : 324kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 187mg
- Total Carbohydrates : 61g
- Dietary Fiber : 2g
- Sugar : 42g
- Protein : 7g
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