Mini Lemon Meringue Pies (Edit recipe)

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Need a last-minute dessert for New Year's Eve? I have just the thing for you to try! Minimal effort & minimal clean up.

PREP TIME

15 minutes

COOK TIME

8 minutes

INGREDIENTS

5

Serves: 24

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Bake your pie shells empty according to package directions
  2. Let cool and set aside on a wire rack
  3. In a bowl, add your egg whites and use an electric mixer to create a frothy texture
  4. Once frothy, add in your white sugar, 1 tsp at a time, continuing to mix on the highest speed of your mixer
  5. Once combined, add in all your cream of tartar and mix one last time on the highest speed until stiff peaks form, set aside
  6. Using a small cookie scooper, distribute the lemon filling to each pie shell evenly
  7. Top off each pie with your meringue
  8. Blow torch each pie until meringue is a golden brown color

Notes

This recipe makes 24 - 26 mini servings of pie! A blowtorch will give you that nice toasted effect on your meringue. Feel free to use a piping bag to pipe your meringue or freehand it.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:50
Fat:0 g
Carbohydrates:10 g
Protein:1 g
Cholesterol:0 g
Sodium:49 mg
Fiber:0 g
Sugars:8 g
Calculated per serving.
Baked Goods Coconut Free Dairy Free FODMAP Free Gluten Free Nightshade Free Pescetarian Pies Shellfish Free Vegetarian

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