Introduction & Inspiration: Elegant and Easy Individual Desserts
These Mini Lemon Meringue Pies are a delightful and impressive dessert! I love how they offer the classic flavors of lemon meringue pie. In individual, easy-to-serve portions.
The inspiration for this recipe came from my love for lemon meringue pie. And a desire to create a version that was both elegant and approachable. I wanted something that would be perfect.
I experimented with different ways to simplify the traditional pie-making process. And I found that making individual servings in ramekins or heatproof bowls eliminated the need for a full pie crust.
These mini pies are perfect for dinner parties, special occasions, or any time you want a beautiful and delicious dessert. They’re a guaranteed crowd-pleaser. And they’re surprisingly easy to make.
Nostalgic Appeal (with a Miniature, Modern Twist)
Lemon Meringue Pie, with its tangy lemon filling and its towering, toasted meringue, is a classic dessert that evokes a sense of nostalgia and comfort. It reminds me of family gatherings, holiday meals, and the simple pleasure of a homemade pie.
These Mini Lemon Meringue Pies take that familiar dessert. And transform it into individual servings that are both charming and elegant. It’s a way to enjoy.
There’s something inherently satisfying about the combination of a tart lemon filling, a sweet meringue, and a buttery graham cracker crust. It’s a flavor and texture combination that’s both classic and timeless.
It’s the kind of dessert that’s perfect for sharing. Or for savoring all to yourself as a special treat. A moment of pure citrus bliss.
Homemade Focus (and the Art of Mini Desserts)
I’m a strong advocate for homemade desserts, and these Mini Lemon Meringue Pies are a perfect example of why. Making your own pies, from the curd to the meringue, allows you to control the ingredients. For the best results.
Store-bought versions of lemon meringue pie often lack the fresh, vibrant flavor and the perfect balance of tartness and sweetness that you can achieve with homemade.
This recipe is a testament to the fact that even seemingly complex desserts like pies can be made at home in a simplified format. The individual servings eliminate the need for a full pie crust. Making process easier.
It’s a recipe that I encourage everyone to try. It’s a great way to impress your guests with a beautiful and delicious dessert. Without spending hours in the kitchen.
Flavor Goal
The flavor goal of these Mini Lemon Meringue Pies is to achieve a perfect balance of tart and sweet. With a creamy, intensely lemony filling, a buttery graham cracker crust, and a light, airy, toasted meringue.
The lemon curd filling, made with sugar, butter, fresh lemon juice, and lightly beaten eggs. It is the star of the show. It’s intensely lemony, creamy, and smooth.
The graham cracker crust, made with whole graham crackers, sugar, and melted butter. Provides a buttery, slightly salty base that complements the tangy filling perfectly.
The meringue, made with egg whites, cream of tartar, sugar, and cornstarch. Adds a sweet, airy, and slightly toasted contrast to the tart filling. It’s a classic combination.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Lemon Curd:
Granulated sugar provides sweetness. Unsalted butter adds richness and flavor.
Fresh lemon juice (from about 3 lemons) is essential for that signature bright, tangy lemon flavor. Use freshly squeezed lemon juice. Large eggs, lightly beaten, add richness and help to create a smooth, creamy texture.
For the Crust:
Whole graham crackers, broken in half. Granulated sugar adds a touch of sweetness.
Unsalted butter, melted, binds the crust ingredients together.
For the Meringue:
Large egg whites form the base of the meringue. Cream of tartar helps to stabilize the egg whites.
Granulated sugar provides sweetness and helps to create a glossy, stable meringue. Cornstarch also helps to stabilize the meringue.
Essential Equipment
You’ll need a few basic kitchen tools:
A medium saucepan for making the lemon curd.
A fine-mesh strainer.
Bowls: various sizes, for mixing.
A food processor (or a resealable plastic bag and a rolling pin) for crushing the graham crackers.
A hand mixer (or a stand mixer) for whipping the egg whites.
Eight 4-ounce heatproof bowls or ramekins.
A kitchen torch (optional, for toasting the meringue) or your oven’s broiler.
That’s it! This recipe is relatively straightforward. The key is to have heatproof bowls or ramekins for serving the individual pies.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Lemon Curd:
- 1 cup sugar
- 1 stick unsalted butter
- ½ 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
- â…› tsp. cream of tartar
- ¼ cup sugar
- ½ tsp. cornstarch
These are the quantities as listed in the original recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, lemons, and eggs.
Step-by-Step Instructions
Ready to make some elegant and delicious Mini Lemon Meringue Pies? Here’s a detailed, step-by-step guide:
1. Make the Lemon Curd:
Combine the granulated sugar, unsalted butter, and fresh lemon juice in a medium saucepan over low heat.
Cook, stirring occasionally, until the butter is completely melted.
Stir in the lightly beaten eggs until combined.
Bring the mixture to a simmer.
Cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. It should coat the back of a spoon.
Press the lemon curd through a fine-mesh strainer into a bowl. This removes any bits of cooked egg and ensures a perfectly smooth curd.
Refrigerate the curd until set, about 2 hours.
2. Make the Crust: Combine the whole graham crackers and granulated sugar in a food processor.
Pulse until finely ground.
Pour in the melted butter.
Pulse to combine until the mixture is evenly moistened.
3. Make the Meringue: Whisk the egg whites in a large bowl with a mixer until frothy.
Beat in the cream of tartar.
Whisk together the granulated 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 peaks, 3 to 5 minutes. The meringue should be glossy and hold its shape.
4. Assemble the Mini Pies:
To assemble, sprinkle a few tablespoons of the graham cracker crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins.
Scoop about â…“ 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 lemon curd completely and sealing it to the edges of the bowl.
5. Toast the Meringue (Optional):
Use a kitchen torch to brown the meringue. Moving the torch in a sweeping motion to avoid burning any one spot.
Alternatively, place the mini pies under a preheated broiler (about 8 inches from the broiler element heated to high heat) for about 1 minute, or until the meringue is lightly toasted. Watch carefully to prevent burning.
6. Serve: Let the mini pies cool completely to room temperature before serving. Enjoy!
Troubleshooting
Here are some common issues, and how to solve:
Problem: The lemon curd is too runny.
Solution: Make sure you’re cooking the curd long enough, until it’s thick enough to coat the back of a spoon. Also, make sure you’re using fresh lemon juice.
Problem: The lemon curd is too tart.
Solution: Add a bit more sugar to the curd, a tablespoon at a time, until it reaches your desired sweetness.
Problem: The meringue is weeping (releasing liquid).
Solution: Make sure you’re cooking the meringue properly (until the sugar is completely dissolved). Also, make sure to spread the meringue all the way to the edges of the bowls to create a seal.
Problem: The meringue is too soft.
Solution: Make sure you’re whipping the egg whites to stiff peaks. You can also add a pinch of cream of tartar to help stabilize the meringue.
Problem: Crust is too crumbly. Solution: Add more melted butter.
Tips and Variations
Tips and variations for this recipe:
Tip: For an even more intense lemon flavor, add the zest of a lemon to the curd.
Tip: If you don’t have a kitchen torch, you can toast the meringue under the broiler.
Tip: To save time, you can use store-bought lemon curd instead of making your own.
Variation: Use a different type of cookie or cracker for the crust, such as vanilla wafers or gingersnaps.
Variation: Add a layer of fresh berries, such as raspberries or blueberries, between the lemon curd and the meringue.
Variation: Use lime zest and juice instead of lemon for a key lime pie variation.
Variation: Omit the meringue and top with whipped cream instead.
Variation: Add food coloring to the meringue.
Serving and Pairing Suggestions
Serving suggestions:
Serving Suggestions:
Serve the mini pies chilled or at room temperature.
Serve them as a dessert for a dinner party, a special occasion, or a casual gathering.
They’re perfect for individual servings, eliminating the need to slice a whole pie.
They are a great make-ahead dessert.
Pairing Suggestions:
These mini pies pair well with a variety of beverages.
A cup of coffee or tea.
A glass of dessert wine, such as a Moscato d’Asti or a Sauternes.
A glass of sparkling wine, such as Prosecco or Champagne.
A glass of lemonade or iced tea.
They are a light and elegant dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (1 mini pie, assuming 8 servings):
- Calories: Approximately 300-400
- Protein: 4-6 grams
- Fat: 15-25 grams (mostly from the butter, egg yolks, and cream cheese)
- Carbohydrates: 35-45 grams
- Fiber: 1-2 grams
This is a general estimate. These Mini Lemon Meringue Pies are a relatively rich and decadent dessert, due to the butter, sugar, egg yolks, and cream cheese.
They do provide some protein and fiber. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter in the crust.
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Mini Lemon Meringue Pies
Description
These Mini Lemon Meringue Pies are a delightful and impressive dessert! I love how they offer the classic flavors of lemon meringue pie. In individual, easy-to-serve portions.
Ingredients
For the Lemon Curd:
- 1 cup sugar
- 1 stick unsalted butter
- ½ 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
- â…› tsp. cream of tartar
- ¼ cup sugar
- ½ tsp. cornstarch
Instructions
1. Make the Lemon Curd:
Combine the granulated sugar, unsalted butter, and fresh lemon juice in a medium saucepan over low heat.
Cook, stirring occasionally, until the butter is completely melted.
Stir in the lightly beaten eggs until combined.
Bring the mixture to a simmer.
Cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. It should coat the back of a spoon.
Press the lemon curd through a fine-mesh strainer into a bowl. This removes any bits of cooked egg and ensures a perfectly smooth curd.
Refrigerate the curd until set, about 2 hours.
2. Make the Crust: Combine the whole graham crackers and granulated sugar in a food processor.
Pulse until finely ground.
Pour in the melted butter.
Pulse to combine until the mixture is evenly moistened.
3. Make the Meringue: Whisk the egg whites in a large bowl with a mixer until frothy.
Beat in the cream of tartar.
Whisk together the granulated 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 peaks, 3 to 5 minutes. The meringue should be glossy and hold its shape.
4. Assemble the Mini Pies:
To assemble, sprinkle a few tablespoons of the graham cracker crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins.
Scoop about â…“ 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 lemon curd completely and sealing it to the edges of the bowl.
5. Toast the Meringue (Optional):
Use a kitchen torch to brown the meringue. Moving the torch in a sweeping motion to avoid burning any one spot.
Alternatively, place the mini pies under a preheated broiler (about 8 inches from the broiler element heated to high heat) for about 1 minute, or until the meringue is lightly toasted. Watch carefully to prevent burning.
6. Serve: Let the mini pies cool completely to room temperature before serving. Enjoy!
Recipe Summary and Q&A
Let’s recap this delightful Mini Lemon Meringue Pies baking journey!
Summary: These Mini Lemon Meringue Pies are individual servings of the classic dessert, featuring a buttery graham cracker crust, a tangy lemon curd filling, and a light, airy, toasted meringue topping. They’re elegant, delicious, and surprisingly easy to make.
Q&A:
Q: Can I make these mini pies ahead of time?
A: Yes, you can make the lemon curd and the crusts ahead of time. Store the curd in the refrigerator. The crusts can be stored at room temperature. Assemble the pies and make the meringue just before serving.
Q: Can I freeze these mini pies?
A: I don’t recommend freezing these mini pies, as the texture of the meringue and the curd may change upon thawing. They’re best enjoyed fresh.
Q: I don’t have a kitchen torch. Can I still toast the meringue?
A: Yes, you can toast the meringue under the broiler.
Q: Can I make this into a full-sized pie? A: Yes, the recipe provides directions for a full pie crust in addition to individual servings.
Q: Can I use store-bought lemon curd? A: While it is an option, fresh is best.