Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mini lemon meringue pies. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mini Lemon Meringue Pies is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Mini Lemon Meringue Pies is something which I have loved my whole life. They’re fine and they look wonderful.

Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together. Enter: these mini lemon meringue pies. The best part about these bite-sized desserts is you can make most of this in advance.

To begin with this particular recipe, we must prepare a few ingredients. You can have mini lemon meringue pies using 18 ingredients and 26 steps. Here is how you can achieve it.

The ingredients needed to make Mini Lemon Meringue Pies:

1. Get 3/4 cup butter cold , cubed
2. Prepare 2 cups all purpose flour
3. Make ready 1/4 teaspoon salt
4. Take 1/4 teaspoon sugar granulated
5. Prepare 1/3 cup ice water
6. Prepare 2 cups water
7. Get 1 cup sugar granulated
8. Take 1/2 cup corn starch
9. Prepare 5 numbers egg yolks , beaten
10. Get 1/4 cup butter
11. Make ready 3/4 cup lemon juice , fresh squeezed
12. Take 1 tablespoon lemon zest
13. Prepare 1 teaspoon vanilla extract
14. Prepare 5 numbers egg whites (at room temperature)
15. Get 1/2 teaspoon cream of tartar
16. Take 1/4 teaspoon salt
17. Get 1/2 teaspoon vanilla extract
18. Make ready 3/4 cup sugar granulated

Bite sized, and easy to make - these little pies are are a treat! My easy lemon meringue pie is lemony, creamy and delicious! Bite sized, and easy to make, these little pies are a delicious lemon treat! Need a quick little recipe to use it up? (I'm still not judging you if you just eat it all with a spoon).

Steps to make Mini Lemon Meringue Pies:

1. To make the crust, first ensure that all the ingredients are as cold as possible.
2. Start off by combining the butter, flour, sugar and salt in either a food processor (pulsing) or a large bowl using a pastry cutter (OR you could use your hands).
3. Process until the mixture resembles coarse meal and starts clumping together.
4. Sprinkle with the cold water and let rest 30 seconds or so.
5. Process again in small pulses just until the dough begins to stick together in large clumps and comes away from the sides of the bowl.
6. Turn onto a lightly floured work surface and bring together to form a log shape (DO NOT KNEAD!).
7. Divide the log into 6 equal parts, and shape each part into a small disc shape. Lightly flour each disc and wrap in cling.
8. Chill the discs for at least 20 minutes.
9. When sufficiently rested, place the discs on a lightly floured work surface (allow the discs to warm slightly to room temp if they are too firm to roll) and roll out to 6 inch in dia.
10. Line six small tart pans with the dough, trimming away any excess.
11. Preheat the oven to 350 °F. Line the crusts with foil and place pie weights or dried beans to weigh it down. Bake blind for 20 to 25 minutes.
12. Carefully remove the weights and foil, and bake again for another 10 to 15 minutes till golden. Cool completely before filling.
13. To make the filling, bring the water to a boil in a large, heavy saucepan (emphasis on large… coz there's a whole lotta whisking involved!).
14. Remove from the heat and let stand 5 minutes. While it's resting, whisk together the sugar and corn starch. Add the mixture gradually to the hot water, whisking it till fully dissolved.
15. Return the saucepan to the heat, and continue whisking it till the mixture reaches a boil. It will be VERY thick.
16. Add one cup of this hot mixture to the beaten egg yolks (to temper them) and whisk thoroughly (we don't want scrambled eggs!).
17. Add this yolk mixture back into the saucepan and whisk vigorously (I know, I know… you'll have biceps of steel by the time you're done with this recipe!) till the mixture comes to a boil.
18. Remove from the heat and stir in butter until incorporated.
19. Add the lemon juice, zest and vanilla, stirring until combined.
20. Pour the lemon curd into the prepared crusts while still warm. Cover with cling film (touching the surface of the lemon curd) to prevent any skin from forming, and cool to room temperature.
21. For the meringues, preheat the oven to 375 °F. Using an electric mixer, beat the egg whites together with the cream of tartar, salt and vanilla extract till soft peaks form.
22. Add the sugar gradually, beating until it forms stuff, glossy peaks.
23. Pile the meringue onto the cooled tarts, bringing it all the way to the egg of the tart shell to seal it completely. You can add decorative swirls or peaks.
24. Bake for 15 to 20 minutes, till golden.
25. Cool on a rack, if desired, and remove from the tart tins before serving.
26. Best served within 6 hours of preparation so as to avoid the crust going soggy.

While you can make a big pie. Mini Lemon Meringue Pies : These tiny tartlets are an adorable treat for any party, bake-sale or gathering. They are extremely tasty with a vibrant and refreshing lemon-ey flavor and can be made in a muffin tray or cupcake pan - so no need for specialized bakeware no one ever… Mini-Lemon Meringue Pies. A cute mini version of springtime favorite lemon meringue pie! Flaky crust, tart lemon filling, and fluffy meringue, all.

So that is going to wrap it up with this special food mini lemon meringue pies recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!