Mini Lemon Cream Pies Recipes
MINI LEMON MERINGUE PIES
Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.
Provided by Lisawas
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the 3 yolks in a bowl until smooth; set aside.
- Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
- Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract 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 of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
- 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.
Nutrition Facts : Calories 327 calories, Carbohydrate 54.7 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 3 g, Sodium 200.4 mg, Sugar 40 g
MINI LEMON CREAM "PIES"
Also Known As: PUCKER-UP PIES Whether your glass is half empty or half full, when it's got lemony cream filling in it, it hardly matters. With this treat all to yourself, it's easy to be optimistic.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Mix pudding mix and gelatin mix in medium bowl. Add boiling water; stir 2 min. until mixes are completely dissolved. Refrigerate 15 min.
- Place 1 wafer in bottom of each of 8 dessert dishes; cover with pudding mixture.
- Top with COOL WHIP.
Nutrition Facts : Calories 110, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.9514 g
MINI LEMON CREAM PIES (NO BAKE)
These take about 5 minutes to prepare - how's that for quick? My kids love having their own little pie. I got this recipe from the top of a yogurt container - it's a Rachael Ray recipe.
Provided by DDW7976
Categories Tarts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Spoon 2 tablespoons of lemon curd into each crust.
- Top with approximately 1/4 cup+ of vanilla yogurt- so the lemon curd is covered but yogurt isn't spilling over the edges.
- Sprinkle with lemon zest.
- Serve or refrigerate.
- (Not sure how long they can"sit" in fridge. I made 1/2 hour before dinner and they were fine.).
MINI LEMON MERINGUE PIES
These cute little pies look so impresssive and are perfect to wow guests at a dinner party. The sweet lemon filling is what makes these bite sized delights disapper in seconds. But don't be put off be their apperance.. they are incredibley easy to make. You can make the lemon filling and pie cases ahead of time but the meringue topping is best done no more than a few hours before serving.
Provided by Brittney_B
Categories Tarts
Time 45m
Yield 36 pies
Number Of Ingredients 12
Steps:
- To make the lemon filling, combine water, lemon juice, sugar and flours in a saucepan until smooth. Bring to the boil, stirring constantly until mixture thickens. Reduce heat and simmer for 3 minutes.
- Stir yolks, butter and zest into the mixture until butter is completely melted and then remove from heat and allow to cool slightly.
- Preheat oven to 200°C Lightly grease three 12-hole, mini muffin pans. Using a 6.5cm round cutter, cut 9 rounds from each pastry sheet. Use pastry to line muffin holes until you have 36. Place pans in freezer for 10 minutes or until pastry is firm. Bake pastry cases for 10 to 12 minutes or until light golden. Remove from oven. Spoon 1 teaspoon of lemon filling into each pastry case.
- Using an electric mixer, beat eggwhites and cream of tartar to soft peaks. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. Spoon the meringue into a piping bag and pipe meringue over top of lemon filling in a swirl that comes to a peak. Bake for 5 minutes or until meringue is set and just starting to brown at the top. Cool completely in pans before serving.
Nutrition Facts : Calories 142, Fat 7.6, SaturatedFat 2.2, Cholesterol 11, Sodium 116.7, Carbohydrate 16.9, Fiber 0.8, Sugar 6.6, Protein 1.9
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
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