Mini Lemon Meringue Pies (Edit recipe)

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

15 minutes

8 minutes

Difficulty:

Easy

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.

by The Taste of Montreal

View original recipe

Serves: 24

Ingredients

540 ml Lemon Pie Filling, (I used 1 can of E.D Smith lemon pre-made pie filling)
30 pieces Pie Crust (click for recipe), (pre-made & frozen mini pie tarts)
3 Tbsp Granulated White Sugar
3 tsp Cream of Tartar
250 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.