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
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free FODMAP Free Gluten Free Nightshade Free Pescetarian Pies Shellfish Free Sugar Alcohol 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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