Name: Mini Lemon Meringue Pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 eggs, separated; 0.75 cup white sugar; 2 tablespoons cornstarch; 2 tablespoons all-purpose flour; 1 cup water; 6 tablespoons freshly squeezed lemon juice, or to taste; 3 tablespoons freshly grated lemon zest, or to taste; 1 tablespoon butter; 6 prepared mini graham cracker pie crusts; 0.25 cup white sugar; 0.25 teaspoon almond extract

Ingredients

Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).
Step 2

Beat the 3 yolks in a bowl until smooth; set aside.
Step 3

Whisk 3/4 cup sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter; whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
Step 4

Beat egg whites, 1/4 cup sugar, and almond extract in a metal or glass bowl with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1-inch meringue and spread into decorative swirls and peaks with a spatula, covering all of the lemon filling with meringue.
Step 5

Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

Enjoy your meal!