Mini Lemon Meringue Pies
Need a last-minute dessert for New Year's Eve? I have just the thing for you to try! Minimal effort & minimal clean up.
Ingredients
- 540 ml540 ml540 ml Lemon Pie Filling, (I used 1 can of E.D Smith lemon pre-made pie filling)
- 30 pieces30 pieces30 pieces Pie Crust (click for recipe), (pre-made & frozen mini pie tarts)
- 3 Tbsp3 Tbsp3 Tbsp Granulated White Sugar
- 3 tsp3 tsp3 tsp Cream of Tartar
- 250 gram250 gram250 gram Egg Whites
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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
- Bake your pie shells empty according to package directions
- Let cool and set aside on a wire rack
- In a bowl, add your egg whites and use an electric mixer to create a frothy texture
- Once frothy, add in your white sugar, 1 tsp at a time, continuing to mix on the highest speed of your mixer
- Once combined, add in all your cream of tartar and mix one last time on the highest speed until stiff peaks form, set aside
- Using a small cookie scooper, distribute the lemon filling to each pie shell evenly
- Top off each pie with your meringue
- 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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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free FODMAP Free Gluten Free Nightshade Free Pescetarian Pies Shellfish Free VegetarianThis 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. |
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