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Lemon meringue pie has long been a beloved dessert, captivating taste buds with its harmonious blend of tangy lemon filling, fluffy meringue, and a buttery crust. This dessert has earned its place in the hearts of many, often gracing the tables of family gatherings and festive occasions. However, as culinary trends evolve, mini versions of this classic pie have emerged as a delightful alternative. Zesty mini lemon meringue pies offer the same cherished flavors but in a more convenient and playful format, making them perfect for both gatherings and individual indulgence.

Mini Lemon Meringue Pies

Discover the joy of baking with zesty mini lemon meringue pies, a charming twist on a classic dessert. These bite-sized treats feature a tangy lemon filling, fluffy meringue, and a buttery crust, offering a perfect balance of flavors. Ideal for gatherings or individual indulgence, these mini pies are both elegant and fun. Learn how to create the ultimate lemon filling and master the meringue topping for a delightful dessert that impresses every time. Enjoy the sweet experience of sharing these refreshing delights!
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Ingredients
  

For the Lemon Filling:

1 cup granulated sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup water

3 large egg yolks, lightly beaten

1/4 cup freshly squeezed lemon juice (approximately 2 medium lemons)

1 tablespoon lemon zest

2 tablespoons unsalted butter, cut into small pieces

For the Mini Pie Crusts:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and diced

1 egg yolk

2 to 3 tablespoons cold water (as needed)

For the Meringue Topping:

3 large egg whites

1/4 teaspoon cream of tartar

1/2 cup granulated sugar

Instructions
 

Prepare the Pie Crusts:

    - In a medium mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Whisk well to ensure even distribution.

      - Add the cold, diced butter and mix using a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs.

        - Mix in the egg yolk, then gradually add cold water, one tablespoon at a time, mixing until the dough holds together (it should be moist but not sticky).

          - Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

            Bake the Crusts:

              - Preheat your oven to 375°F (190°C).

                - On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a 4-inch round cutter, cut out circles and gently fit them into a greased muffin tin, pressing against the sides.

                  - Use a fork to prick the bottom of each crust and line them with parchment paper. Fill with pie weights or dried beans to prevent puffing.

                    - Bake for 15 minutes, then carefully remove the weights and parchment and bake for an additional 5-7 minutes until the crusts are golden brown. Set aside to cool completely.

                      Make the Lemon Filling:

                        - In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually stir in the water until well combined.

                          - Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.

                            - Take a small amount of the hot mixture and gradually whisk it into the beaten egg yolks to temper them. Then, return the egg yolk mixture to the saucepan and cook for an additional 2 minutes, stirring until thickened.

                              - Remove from heat and stir in the lemon juice, lemon zest, and butter until fully incorporated. Allow the mixture to cool slightly.

                                Prepare the Meringue:

                                  - In a clean mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating until soft peaks form.

                                    - Gradually add the granulated sugar, one tablespoon at a time, while Continue beating until stiff, glossy peaks form.

                                      Assemble the Pies:

                                        - Spoon the cooled lemon filling into the bottom of each mini pie crust, filling them to just below the top.

                                          - Using a piping bag or a spoon, spread or pipe the meringue topping on each filled crust, ensuring it reaches the edges to seal in the lemon filling and prevent shrinking during baking.

                                            - Bake in the preheated oven for about 10 to 12 minutes, or until the meringue is a beautiful golden brown.

                                              Cool and Serve:

                                                - Once baked, remove the mini pies from the oven and allow them to cool completely at room temperature.

                                                  - Serve these delightful mini lemon meringue pies chilled or at room temperature. Enjoy the zesty burst of flavors!

                                                    Prep Time: 45 minutes | Total Time: 1 hour 45 minutes | Servings: 12 mini pies

                                                      Presentation Tips: For an elegant touch, consider garnishing each pie with a small twist of lemon peel or a dusting of finely grated lemon zest just before serving. Enjoy!