Mini Lemon Meringue Pies: Individual Bites of Sunshine

Introduction & Inspiration

Mini desserts are always a hit, and these Mini Lemon Meringue Pies are no exception. They take the classic flavors and textures of a full-sized Lemon Meringue Pie and shrink them down into individual, perfectly portioned treats. They’re elegant, fun, and incredibly satisfying.

My inspiration for this recipe comes from a love of both Lemon Meringue Pie and the convenience of individual desserts. I wanted to create a recipe that was easy to make, visually appealing, and perfect for sharing (or not!).

These mini pies are ideal for parties, potlucks, or any time you want a dessert that’s both impressive and easy to serve. They’re a guaranteed crowd-pleaser, and they’re surprisingly simple to assemble. The perfect dessert.

Each mini pie is a delight, perfect to enjoy anytime.

Nostalgic Appeal

Lemon Meringue Pie, in any form, evokes a sense of classic comfort. It’s a dessert that’s often associated with family gatherings, holidays, and special occasions. The bright, tangy flavor of lemon and the sweet, fluffy meringue are a timeless combination.

These mini pies capture that same nostalgic appeal in a smaller, more personal package. They’re a fun and playful way to enjoy a classic dessert, and they’re perfect for sharing with loved ones.

This recipe is about taking a beloved classic and giving it a modern twist. The individual portions make them perfect for entertaining, and they’re just as delicious as a full-sized pie.

They are also perfect. To bring at a party.

Homemade Focus

As always, I’m a strong advocate for homemade baking. While this recipe utilizes a simple graham cracker crust, which could be considered a shortcut, the star of the show – the lemon curd – is made entirely from scratch.

Making your own lemon curd is easier than you might think, and the flavor is far superior to anything you can buy in a store. It’s the key to achieving that bright, tangy flavor that defines a great Lemon Meringue Pie. The homemade meringue is also a very important part.

This recipe is about focusing on the essential elements and making them the best they can be. It’s about creating a dessert that’s both delicious and satisfying, with a touch of homemade goodness in every bite.

It is a simple recipe. But the result is delicious.

Flavor Goal

The flavor goal for these Mini Lemon Meringue Pies is a perfect balance of sweet, tart, and buttery flavors. The lemon curd should be intensely lemony, with a bright, tangy flavor that’s balanced by the sweetness of the sugar.

The graham cracker crust provides a subtle sweetness and a satisfying crunch, complementing the smooth, creamy curd. The meringue adds a light and airy sweetness, with a delicate toasted flavor that enhances the overall experience.

The overall effect is a dessert that’s both refreshing and decadent, a perfect harmony of flavors and textures in every bite. Each component brings something special to the table.

The contrast of texture and flavor is incredible.

Ingredient Insights

For the Lemon Curd:

• Granulated Sugar: Sweetens the curd and helps to create a smooth texture.
• Unsalted Butter: Adds richness and a smooth, creamy finish to the curd.
• Fresh Lemon Juice: Provides the bright, tangy flavor that defines lemon curd. Freshly squeezed lemon juice is essential for the best flavor.
• Large Eggs (Lightly Beaten): Thicken the curd and add richness and color.

For the Crust:

• Graham Crackers: The base of the crust, providing a slightly sweet, cinnamon-y flavor and a satisfying crunch.
• Granulated Sugar: Adds a touch of extra sweetness to the crust.
• Unsalted Butter (Melted): Binds the graham cracker crumbs together and adds richness.

For the Meringue:

• Large Egg Whites: The base of the meringue, providing volume and structure.
• Cream of Tartar: An essential ingredient for stabilizing the meringue and preventing it from weeping.
• Granulated Sugar: Sweetens the meringue and helps it to achieve a glossy, stable texture.
• Cornstarch: Helps to create a more stable meringue that holds its shape.

Essential Equipment

• Medium Saucepan: For making the lemon curd.
• Whisk: For combining ingredients and ensuring a smooth curd and meringue.
• Fine-Mesh Strainer: For straining the lemon curd, ensuring a perfectly smooth texture.
• Bowl: For chilling the lemon curd.
• Food Processor (or Resealable Plastic Bag and Rolling Pin): For crushing the graham crackers.
• Mixer (Stand Mixer or Hand Mixer): For making the meringue.
• 4-Ounce Heatproof Bowls or Ramekins (Eight): For assembling and serving the mini pies.
• Kitchen Torch (Optional): For toasting the meringue. If you don’t have a kitchen torch, you can use the broiler.

Ingredients

For the Lemon Curd:

• 1 cup sugar
• 1 stick unsalted butter
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 7 large eggs, lightly beaten

For the Crust:

• 6 whole graham crackers, broken in half
• 2 Tbsp. sugar
• 2 Tbsp. unsalted butter, melted

For the Meringue:

• 2 large egg whites
• 1/8 tsp. cream of tartar
• 1/4 cup sugar
• 1/2 tsp. cornstarch

Step-by-Step Instructions

1. Make the Lemon Curd:

• Combine the sugar, butter, and lemon juice in a medium saucepan over low heat.
• Cook, stirring occasionally, until the butter melts.
• Stir in the lightly beaten eggs until combined.
• Bring the mixture to a simmer, stirring constantly.
• Cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. It should coat the back of a spoon.
• Press the curd through a fine-mesh strainer into a bowl. This removes any small bits of cooked egg and ensures a perfectly smooth texture.
• Refrigerate until set, about 2 hours.

2. Make the Graham Cracker Crust:

• Combine the graham crackers and sugar in a food processor and pulse until finely ground. (Alternatively, place the graham crackers in a resealable plastic bag and crush them with a rolling pin.)
• Pour in the melted butter and pulse (or stir) to combine.

3. Make the Meringue:

• Whisk the egg whites in a large, clean bowl with a mixer until frothy.
• Beat in the cream of tartar.
• Whisk together the sugar and cornstarch in a small bowl.
• With the mixer running, gradually add the sugar mixture to the egg whites, a little at a time.
• Beat until the egg whites form stiff, glossy peaks, 3 to 5 minutes.

4. Assemble the Mini Pies:

• Sprinkle a few tablespoons of the graham cracker crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins.
• Scoop about 1/3 cup of the chilled lemon curd into each bowl or ramekin, on top of the crust.
• Top each with a few spoonfuls of the meringue, spreading it to cover the curd completely.
• Use a kitchen torch to brown the meringue (or place under a broiler – see note below).

Note about Broiling: If using a broiler, preheat the broiler to high. Place the ramekins on a baking sheet and broil about 8 inches from the heat source for about 1 minute, watching very carefully to prevent burning. Rotate the baking sheet as needed for even browning.

Troubleshooting

• Curd is Too Runny: Make sure to cook the curd until it’s thick enough to coat the back of a spoon. If it’s still too runny, you can try returning it to the heat and cooking it a bit longer, whisking constantly.
• Meringue is Weeping: Use fresh egg whites and make sure to add the cream of tartar. Don’t overbake the meringue.
• Curd is Grainy: Strain the curd

Tips and Variations

• Use Fresh Lemon Juice: Freshly squeezed lemon juice is essential for the best flavor.
• Don’t Overcook the Curd: Overcooking the curd can result in a grainy texture. Cook it just until it thickens enough to coat the back of a spoon.
• Make it Ahead: The lemon curd can be made up to 2 days in advance and stored in the refrigerator.
• Add Lemon Zest: For an extra burst of lemon flavor, add 1 teaspoon of lemon zest to the curd.
• Use different cookies: For the crust.

Serving and Pairing Suggestions

• Serve Chilled: These mini pies are best served chilled.
• With a Cup of Tea or Coffee: A classic pairing!
• As a Dessert for a Party: Perfect for a buffet or dessert table.
• Brunch Option

Nutritional Information

(Note: Estimated per mini pie, assuming 8 servings)

• Calories: 300-350
• Fat: 15-18g
• Saturated Fat: 8-10g
• Cholesterol: 100-120mg
• Sodium: 100-150mg
• Total Carbohydrates: 40-45g
• Dietary Fiber: 0-1g
• Sugars: 30-35g
• Protein: 4-5g

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Recipe Summary and Q&A

Summary: These Mini Lemon Meringue Pies feature a simple graham cracker crust, a tangy homemade lemon curd, and a fluffy, toasted meringue. The recipe involves making the curd, crushing the graham crackers for the crust, making the meringue, assembling the pies in individual ramekins, and toasting the meringue.

Q&A:

• Q: Can I use store-bought lemon curd?
  • A: While homemade lemon curd is highly recommended for the best flavor, you can use store-bought in a pinch. However, the flavor and texture may not be as good.
• Q:Can I use different cookies for the crust?
  • A: yes
• Q: How long can I store the mini pie?
  • A: 2 days in the refrigerator
• Q: Can Ithese ahead of time?
  • A: You can make the lemon curd up to 2 days in advance. The assembled pies are best served the same day they are made, but you can assemble them a few hours ahead and keep them refrigerated. Toast the meringue just before serving.
• Q: My meringue isn’t browning evenly. What can I do?
  • A: If using a kitchen torch, move it around constantly to ensure even browning. If using the broiler, make sure to rotate the baking sheet and watch the pies very carefully.
• Q: Can I use a different size of ramekin?
• A: Yes, but you may need to adjust the amount of crust and curd per serving.