Mini Lemon Meringue Pies Recipe 455

facebook share image   twitter share image   pinterest share image   E-Mail share image

MINI LEMON MERINGUE PIES



Mini Lemon Meringue Pies image

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

3 eggs, separated
¾ cup white sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cup water
6 tablespoons freshly squeezed lemon juice, or to taste
3 tablespoons freshly grated lemon zest, or to taste
1 tablespoon butter
6 prepared mini graham cracker pie crusts
¼ cup white sugar
¼ teaspoon almond extract

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 MERINGUE PIES ARE PERFECT INDIVIDUAL DESSERT OPTIONS



Mini Lemon Meringue Pies Are Perfect Individual Dessert Options image

If you love lemon meringue pie, you'll love this easy, individualized version of the classic spring and summer dessert.

Categories     dessert

Time 40m

Yield 8 servings

Number Of Ingredients 11

1 c. sugar
1 stick unsalted butter
1/2 c. fresh lemon juice (from about 3 lemons)
7 large eggs, lightly beaten
6 whole graham crackers, broken in half
2 tbsp. sugar
2 tbsp. unsalted butter, melted
2 large egg whites
1/8 tsp. cream of tartar
1/4 c. sugar
1/2 tsp. cornstarch

Steps:

  • For the lemon curd: Combine the sugar, butter and lemon juice in a medium saucepan over low heat and cook until the butter melts. Stir in the eggs until combined. Bring to a simmer and cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. Press through a fine-mesh strainer into a bowl. Refrigerate until set, about 2 hours.
  • For the crust: Combine the graham crackers and sugar in a food processor and pulse until finely ground. Pour in the melted butter and pulse to combine.
  • For the meringue: Whisk the egg whites in a large bowl with a mixer until frothy. Beat in the cream of tartar. Whisk together the sugar and cornstarch in a small bowl. With the mixer running, add the sugar mixture to the egg whites a little at a time and beat until the egg whites form stiff peaks, 3 to 5 minutes.
  • To assemble, sprinkle a few tablespoons of the crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins. Scoop about 1/3 cup lemon curd into each. Top each with a few spoonfuls of the meringue. Use a kitchen torch to brown the meringue.

LITTLE LEMON MERINGUE PIES



Little Lemon Meringue Pies image

These whimsical pies are elegant and perfectly-textured -- they've got a buttery, crisp-tender crust that'll stand up to tangy-creamy curd, and the meringue holds its shape even overnight!

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 6 servings

Number Of Ingredients 16

6 tablespoons unsalted butter, at room temperature
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour, plus more for flouring
1 teaspoon sour cream or yogurt
Nonstick cooking spray, for spraying the muffin liners
1/3 cup sugar
1 tablespoon cornstarch
4 large egg yolks
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice
3 tablespoons cold unsalted butter, cubed
1/4 cup egg whites (about 2 large eggs)
1/4 teaspoon cream of tartar
Pinch fine salt

Steps:

  • Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and the sour cream, beating just until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead lightly to bring it together.
  • Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick. Refrigerate for 1 hour.
  • Cut out six 4 1/2-inch rounds using an inverted bowl or round cookie cutter. Place a round in each cup of a nonstick standard 6-cup muffin tin and use a small shot glass or your fingers to press each round into the corners and about halfway up the sides for a snug fit. Freeze the dough in the muffin tin for 15 to 30 minutes.
  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place 1 on top of each dough cup. Fill with dried beans or pie weights. Bake until the crusts are just brown around the edges, 25 to 30 minutes. Cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return the muffin tin to the oven and continue baking until the crusts are cooked through and evenly browned, 15 to 20 minutes more. Cool slightly, then carefully remove the crusts from the muffin tin and cool completely on a rack.
  • Combine the sugar, cornstarch and egg yolks in a nonreactive saucepan. Cook over medium-low heat, whisking constantly, until the mixture is smooth and the sugar dissolves, about 1 minute. Add the lime juice and lemon zest and juice and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the saucepan so that all the curd thickens evenly.)
  • Strain through a fine-mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cool. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
  • Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk together the sugar, egg whites, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase the speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.
  • Just before serving, brown the merinque with a kitchen blow torch. (Alternatively, preheat the broiler to high. Set the pies on a baking sheet and place under the broiler until the meringue is evenly toasted, about 2 minutes.) Serve immediately or refrigerate until ready to serve.
  • For Busy Bakers:
  • They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.
  • To make ahead in stages:
  • - The crusts can be made, baked and frozen up to 2 weeks.
  • - The curd can be made up to 3 days in advance and refrigerated.
  • - The meringue can be made up to 1 day in advance and refrigerated.

MINI LEMON MERINGUE PIES



Mini Lemon Meringue Pies image

These are just perfect for a light dinner party dessert! And totally simple. You could also fill with lemon curd, or Top N Fill for a caramel twist. I think this is from the Sydney Morning Herald?

Provided by Chickee

Categories     Pie

Time 36m

Yield 12 serving(s)

Number Of Ingredients 6

400 g frozen shortcrust pastry, sheets
2 large eggs, separated
400 g sweetened condensed milk
80 ml lemon juice
1/2 tablespoon lemon zest, to taste
100 g caster sugar

Steps:

  • Preheat oven to 220°C.
  • Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
  • Bake for 10 minutes until lightly golden, then cool.
  • Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
  • In another bowl, beat whites to form soft peaks.
  • Gradually add sugar, still beating, until you have a thick and glossy "meringue".
  • Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
  • Bake for 6 minutes or until lightly browned. Cool before serving.

Nutrition Facts : Calories 309.4, Fat 14, SaturatedFat 4.7, Cholesterol 42.3, Sodium 215, Carbohydrate 41.2, Fiber 1.2, Sugar 26.8, Protein 5.6

MINI LEMON MERINGUE PIES



Mini Lemon Meringue Pies image

This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 4 1/2-inch pies

Number Of Ingredients 7

Pie Dough for Mini Lemon-Meringue Pies
6 tablespoons cornstarch
1/2 cup freshly squeezed lemon juice plus 2 tablespoons grated lemon zest (about 4 lemons)
5 large eggs, separated
Pinch plus 1/4 teaspoon of salt
4 tablespoons unsalted butter, cut into pieces
2 large egg whites

Steps:

  • Heat oven to 400 degrees. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Cut into six 7-inch-diameter circles; place in six 4 1/2-inch pie pans. Crimp edges, and refrigerate until firm, about 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork.
  • Line piecrusts with parchment paper, and fill shells with dried beans, rice, or pie weights. Transfer to oven; bake until edges begin to turn brown, about 10 minutes. Remove paper and weights. Continue baking until golden brown, about 7 minutes. Transfer to a wire rack to cool.
  • Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir in 2 cups water, and mix until smooth; set aside.
  • In a nonreactive saucepan, combine lemon juice, 5 egg yolks, and pinch of salt. Set over medium heat, and stir in cornstarch mixture; cook, stirring constantly, until mixture comes to a boil, about 14 minutes. Remove from heat; stir in the lemon zest and butter. Pour filling into a bowl, and set aside to cool, stirring occasionally.
  • Pour lemon filling into the six piecrusts. Cover; refrigerate until firm, about 1 hour.
  • Heat broiler. Bring a medium saucepan of water to a simmer. Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4 teaspoon salt in bowl of an electric mixer. Hold bowl over simmering water; whisk until the mixture is warm and the sugar has dissolved, about 3 minutes.
  • Return bowl to mixer fitted with the whisk attachment, and beat until stiff peaks form. Using an offset spatula, spread each pie with meringue so the filling is covered and the meringue touches the edges of the piecrusts. Transfer pies to broiler, and lightly brown the meringue, watching constantly, 30 to 45 seconds. Remove from broiler, and place on a wire rack to cool to room temperature. Serve.

MINI LEMON MERINGUE PIES RECIPE - (4.5/5)



Mini Lemon Meringue Pies Recipe - (4.5/5) image

Provided by Lady Butterfly

Number Of Ingredients 7

1 cup white sugar
3 eggs
1 cup fresh lemon juice (about 4 to 5 lemons)
Zest of 3 lemons
1/2 cup unsalted butter, melted
24 (1.75-inch) premade miniature tart shells
2 cups meringue topping

Steps:

  • Lemon curd: In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and butter. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3 to 5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon. Remove from the microwave, push through a fine, mesh sieve and set aside. Place the tart shells on a tray or baking sheet. Spoon the lemon curd into a piping bag and fill each tart with lemon curd. Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.

MINI LEMON MERINGUE PIES



Mini Lemon Meringue Pies image

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

4 sheets shortcrust pastry, partially thawed
4 egg whites
1/4 teaspoon cream of tartar
2/3 cup caster sugar
1 cup water
1/2 cup lemon juice
1/2 cup caster sugar (or white sugar)
1/4 cup cornflour
2 tablespoons plain flour
2 egg yolks
30 g butter
1 lemon, zest of, finely grated

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

PIE DOUGH FOR MINI LEMON-MERINGUE PIES



Pie Dough for Mini Lemon-Meringue Pies image

Use this recipe with our Mini Lemon-Meringue Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes crust for six 4 1/2-inch pies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons sugar
15 tablespoons cold unsalted butter, cut in pieces
3 tablespoons vegetable shortening

Steps:

  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter and shortening; pulse until mixture resembles coarse meal. Add 1/4 cup ice water in a slow, steady stream through the feed tube, pulsing, until mixture holds together. If necessary, add more ice water, 1 tablespoon at a time, until dough holds together when squeezed. Form dough into a ball; cover with plastic wrap. Flatten into a disk; refrigerate at least 1 hour.

LITTLE LEMON MERINGUE PIES



Little lemon meringue pies image

These weeekend puds are light and fluffy with a tangy filling

Provided by John Torode

Categories     Dessert, Dinner, Lunch

Time 1h5m

Number Of Ingredients 6

500g pack shortcrust pastry
zest and juice 4 lemons
100g unsalted butter
325g caster sugar
8 eggs , 4 separated
few drops malt vinegar

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Roll out pastry and use to line 8 x 10cm fluted loose-bottomed tart cases, leaving a little pastry overhanging. Prick the cases with a fork and bake blind for 20 mins (removing the paper and beans after 15 mins) until pale golden brown. Set aside to cool. When cool, use a serrated knife to neatly level the pastry.
  • Meanwhile, put the zest, juice, butter and 225g sugar into a large heavy-based pan. Heat gently until the sugar dissolves, then remove the pan from the heat. Beat the whole eggs and yolks together, then stir into the pan. Stir over a low heat for 5-10 mins until thickened. Sieve into a bowl, then spoon into the cases. Any leftover curd will keep in the fridge for up to 3 days.
  • Whisk the egg whites with 50g sugar in a grease-free bowl until stiff peaks form. Whisk in the vinegar, then gradually whisk in the remaining sugar. 4 Put a good dollop of meringue on top of each tart, then dip a palette knife in hot water and make little peaks on each. Place on a baking sheet and bake for 15 mins or until just browned on top. Allow to cool, then serve.

Nutrition Facts : Calories 500 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.53 milligram of sodium

More about "mini lemon meringue pies recipe 455"

MINI LEMON MERINGUE PIES - SUGAR SALT MAGIC
mini-lemon-meringue-pies-sugar-salt-magic image
2018-09-11 For the meringues Preheat oven to 120C / 100C fan forced. Line 2 large cookie sheets with baking paper. In a stand mixer, with the whisk …
From sugarsaltmagic.com
4.7/5 (14)
Total Time 1 hr 40 mins
Cuisine Various
Calories 87 per serving
  • Preheat the oven to 160C (320F) and spray the holes of two 24 hole mini muffin tins with oil spray


EASY LEMON MERINGUE PIE (MINIS) - KYLEE COOKS
easy-lemon-meringue-pie-minis-kylee-cooks image
2020-06-11 How to make Mini Lemon Meringue Pies Full, printable recipe below – just scroll down to the recipe card! Crust Preheat the oven to 350F. …
From kyleecooks.com
5/5 (3)
Total Time 30 mins
Category Dessert
Calories 102 per serving


MINI LEMON MERINGUE PIES - BEYOND THE BUTTER
2022-03-22 Using your hand mixer and a medium-size mixing bowl or your stand mixer and the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until soft peaks form. 2 large Egg Whites, ¼ teaspoon Cream of Tartar. Add in the granulated sugar, then mix for another 8-10 min until stiff peaks form.
From beyondthebutter.com
Cuisine American
Category Dessert
Servings 24
Total Time 1 hr 42 mins


MINI LEMON MERINGUE PIES - BAKIN' CARE OF BUSINESS
Prick the dough on the bottom and sides with a fork. Bake crusts at 350 degrees for 10-15 minutes. Allow to cool completely. Once cooled, pop crusts out of pan. It will be easier to take them out now than when your whole pie is assembled. Spoon lemon curd into the pie shells. Pipe meringue on top of the lemon curd.
From bakincareofbusiness.com


MINI LEMON MERINGUE PIES - COOKIST.COM
Bring to a boil. Divide the dough into 4 balls and roll each ball out on a floured surface to about 1/8 of an inch thick. In a separate bowl, whisk the egg yolks with about 1 tablespoon of sugar. Slowly pour a little of the hot lemon mixture into the egg yolks, whisking constantly to ensure the egg yolks do not cook.
From cookist.com


MINI LEMON MERINGUE PIES - MARIA'S MIXING BOWL
HOW TO MAKE MINI LEMON MERINGUE PIES: Preheat your oven to 350 degrees F. Allow your frozen mini pie crusts to thaw for about 15 minutes then place them on a baking pan. Bake the mini pie crusts for 10-15 minutes and set aside to cool.
From mariasmixingbowl.com


MINI LEMON MERINGUE PIES - WAITROSE
Add the lemon zest and egg yolk (place the white into a large mixing bowl for the meringue topping) and mix with a round-bladed knife until the dough clumps together. Use your hands to briefly knead the dough to bring to a ball, then shape it into a flat disc, wrap and place in the fridge for 30 minutes. 2. Preheat the oven to 180°C, gas mark 4.
From waitrose.com


MINI LEMON MERINGUE PIES : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
Method: Preheat the oven to 375F (185C) 1. Separate THREE of your eggs and save the yolks and whites in separate bowls. 2. Zest and juice your lemons into a large mixing bowl - you want about 2/3rds a cup of fresh lemon juice total. 3. Add your sugar to the bowl and using an electric mixer, beat until combined.
From instructables.com


MINI LEMON MERINGUE PIES RECIPE - ENTIRELY ELIZABETH
Place an inch or two of water in the bottom of your double boiler and place the top pot on. Over medium heat add your sugar, salt, eggs, and egg yolks and whisk until incorporated. Slowly pour in the lemon juice and zest and continue to whisk until the mixture thickens.
From entirelyelizabeth.com


EASY LEMON MERINGUE PIE (FOR TWO) - ZONA COOKS
2022-05-29 For the Lemon Filling from scratch: Whisk the egg yolk in a medium bowl and set aside. In a medium-sized saucepan, add the 1 ½ tablespoons cornstarch, 1/3 cup sugar, 1/8 teaspoon salt, and 1/4 cup water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken ...
From zonacooks.com


MINI LEMON MERINGUE PIES FOR PARTIES - BITERKIN
2019-05-11 Step 1 – Make the Lemon Curd. You will need a medium stainless bowl, which fits comfortably over a medium saucepan. In the bowl, put the sugar and zest directly the lemon on top.Add the egg, egg yolk, lemon juice and salt and whisk to combine.. Fill halfway a medium saucepan with water and bring to a gentle simmer.
From biterkin.com


IRRISISTIBLE MATCHA MINI LEMON MERINGUE PIES - TEA CACHAI
2020-09-21 1 cup freshly squeezed lemon juice (200 ml) 1 can condensed milk (397 gms) 1.5 tbsp culinary Matcha Italian Meringue 2 egg whites 1/2 cup sugar 1/4 cup water Instructions Crust Preheat the oven at 350 F. In a bowl, combine flour, sugar, salt and butter and mix with your hands until the mixture is sandy.
From teacachai.com


MINI LEMON MERINGUE PIES - THIS SILLY GIRL'S KITCHEN
2022-03-21 30 mini fillo shells Instructions Preheat oven to 350 degrees. Separate yolks and whites of eggs. Taking the yolks, mix with 3/4 Cup of the sugar and whisk until smooth, set aside. In a small sauce pot, mix the flour and cornstarch. Whisk in the water, lemon juice and lemon zest. Bring to a boil over medium heat, stirring occasionally.
From thissillygirlskitchen.com


MINI LEMON MERINGUE PIES | DESSERT | THE BEST BLOG RECIPES
2022-03-10 NINTH STEP: Add meringue to a piping back with a tip ¾ of the way full. Pipe the meringue on the top of each lemon curd bite. TENTH STEP: Preheat the oven broiler too high. Place the mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes. Watch it carefully so it doesn’t burn.
From thebestblogrecipes.com


MINI LEMON MERINGUE PIE RECIPE | THE NOVICE CHEF
2021-08-07 Place lemon curd in a ziplock baggie with the tip cut off and pipe into shells. Set aside. In a small bowl (or stand mixer if you choose), whip egg whites until foamy. Add sugar and vanilla extract and continue to whip until stiff peaks form. Pipe meringue onto the tops of each mini pie (using a piping bag or a ziplock again).
From thenovicechefblog.com


MINI LEMON MERINGUE PIES - BAKERHOLICS ANONYMOUS
2018-03-29 Spoon meringue into a piping bag with a large star tip nozzle. Place pastry cases onto a baking tray and carefully fill each with lemon curd. Pipe stars of meringue onto each pie. Bake in the oven for 8-10 minutes or until the meringue is lightly browned. Lemon curd recipe adapted from My Baking Addiction and meringue recipe from 9 Honey Kitchen.
From bakerholicsanonymous.com


EASY MINI LEMON MERINGUE PIE WITH JUST 3 INGREDIENTS
2020-04-06 Preheat oven to 350F. Fill crusts ⅔ full with lemon pie filling. Top with 1 - 2 tablespoons of meringue. Bake for 10 - 13 minutes, until meringue is golden brown. Add desired toppings and serve.
From withasplashofcolor.com


INDIVIDUAL LEMON MERINGUE PIES - BAKING MAD
Step 1: In a bowl, whisk together the egg yolks, whole eggs, sugar and corn flour until smooth. Step 2: Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water. Step 3: Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon.
From bakingmad.com


LEMON MERINGUE PIE | MY BAKING ADDICTION
2012-09-04 Place the tart shells on a tray or baking sheet. Spoon the lemon curd into a piping bag and fill each tart with lemon curd. Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.
From mybakingaddiction.com


DIY MINI LEMON MERINGUE PIES - DIY TUTORIALS
Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray. To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk.
From fabartdiy.com


MINI MILE-HIGH LEMON MERINGUE PIES - HOLLYBBAKING.COM
2013-07-25 Directions: 1. Preheat oven to 400 degrees. Unroll your pie crust and cut out about 12 circles using a 3-in circle cookie cutter. 2. Invert a mini cupcake pan and place each pie round over the bottom of the cupcake wells. Press the dough down to form a cup shape and prick each cup with a fork on the bottom and sides.
From hollybbaking.com


MINI LEMON MERINGUE PIE - HOMEMADE IN THE KITCHEN
2013-02-05 Next, make the filling: In a medium saucepan, whisk together the water, sugar, cornstarch, lemon zest, and salt. Bring to a boil, whisking often. Boil for 1-2 minutes or until smooth and almost transparent. Remove from the heat. In a small bowl, whisk together the egg yolks and lemon juice.
From chocolatemoosey.com


MINI LEMON MERINGUE PIES - SPACESHIPS AND LASER BEAMS
2022-02-28 Pipe the meringue on the top of each lemon curd bite. Preheat the oven broiler too high. Place the mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes. Watch it carefully so it doesn’t burn. Notes PRO TIP: This recipe can also be made as one large 9-inch pie instead of as tarts.
From spaceshipsandlaserbeams.com


LEMON MERINGUE MINI PIES - KING ARTHUR BAKING
To make the meringue: Dissolve the sugar in the boiling water. Cool, then add the meringue powder and beat until stiff peaks form. Fill the baked cups with lemon curd, then dollop the meringue on top. Bake the pies for 7 to 10 minutes, until the meringue is lightly browned.
From kingarthurbaking.com


MINI LEMON MERINGUE PIES - SOMEWHAT SIMPLE
Mini Lemon Meringue Pies Recipe INGREDIENTS: You will need to start by making some Mini Pie Crusts. The recipe and EASY directions we use are found HERE For the filling- 1 cup sugar 1/3 cup cornstarch 1/8 teaspoon salt (optional) 1 1/2 cups cold water 1 large egg yolk, lightly beaten 1/3 cup lemon juice 1 teaspoon grated lemon peel
From somewhatsimple.com


MINI LEMON MERINGUE PIES | TIDYMOM.NET
Using an electric mixer, whisk egg whites until stiff. Gradually add sugar and continue to beat several minutes until sugar is completely dissolved. Spoon meringue over lemon filling, be sure to go past the edges of your pies. Bake for 10 minutes, or until the meringue is golden. Turn oven off, and leave pies to cool inside the oven, with the ...
From tidymom.net


LEMON MERINGUE PIE (WITH VIDEO) | HOW TO FEED A LOON
2020-05-17 MAKING THE FILLING FOR LEMON MERINGUE PIE Use a medium-sized saucepan and whisk to dissolve the corn starch into the water and lemon juice. Stir in the sugar. Bring to a boil and let simmer for exactly 1 minute. The mixture will become very thick. Ladle of few dollops (one at a time) into a bowl with the egg yolks.
From howtofeedaloon.com


MINI LEMON MERINGUE PIES - PINCH ME, I'M EATING
2017-04-24 1/2 cup lemon curd homemade or storebought 2 egg whites 1/4 cup white sugar Instructions For the pie shells Preheat oven to 400 degrees. Cut the butter into the flour using your fingertips, a fork, or a pastry cutter, until the mixture …
From pinchmeimeating.com


MINI LEMON MERINGUE PIES - SKIP TO MY LOU
2011-03-23 Make a meringue to top the little pies. Beat 3 egg whites, 6 tablespoons of granulated sugar, 1/4 tsp cream of tatar with an electric mixer until stiff glossy peaks are formed. Place meringue in a pastry bag fitted with a large plain round tip. Squeeze meringue onto each mini pie. I purchased a hand held micro torch to brown the tops (but ...
From skiptomylou.org


UPSIDE-DOWN MINI LEMON MERINGUE PIES RECIPE - PUREWOW
6 tablespoons butter, melted and cooled slightly Lemon Curd 4 large egg yolks 2 large eggs 1 cup lemon juice (from 4 to 6 lemons) 1 tablespoon lemon zest 1½ cups granulated sugar 6 tablespoons unsalted butter, at room temperature Pinch of kosher salt Meringue 4 large egg whites ½ teaspoon cream of tartar 1 cup granulated sugar Get Ingredients
From purewow.com


MINI LEMON MERINGUE PIES – THE IRISH TIMES
2018-03-24 Over a medium-high heat gradually pour in water, lemon juice and zest and bring to the boil, stirring with a wooden spoon or whisk until translucent and thickened. Remove from the heat and whisk ...
From irishtimes.com


MINI LEMON MERINGUE PIE - BITE SIZED DESSERT RECIPE
2019-11-23 Place the pans in the fridge and chill the shells for 30 minutes. While it is chilling, preheat the oven. Bake the dough for 8-10 minutes. Remove the shells from the pan and let them cool on a wire rack. To make the meringue, mix egg white with cream of tartar with a whisk or hand mixer for about a minute.
From aredspatula.com


MINI LEMON MERINGUE PIES - SIMPLE ACRES BLOG
My Mini Lemon Meringue Pies with Raspberry Whipping Cream are delicious, bite size, light and refreshing the way only freshly squeezed lemons can be! Let’s get cooking. Mini Lemon Meringue Pie Ingredients. Filling: 2 large eggs; 1/3 cup sugar; 5 Tbsp lemon juice (6-7 lemons) Zest of 1 lemon; 4 Tbsp butter, melted; Directions. Preheat oven to ...
From simpleacresblog.com


LEMON MERINGUE PIE MINIS - HAPPY HOUR PROJECTS
2015-08-15 Preheat oven to 350ºF. Separate egg whites and yolks. Whisk yolks together until smooth in a small bowl and set aside. In a stand mixer, add ¼ c. of sugar and egg whites, and allow your meringue to whip as you work.
From happyhourprojects.com


MINI LEMON MERINGUE PIES - BAKERHOLICS ANONYMOUS
Spoon meringue into a piping bag with a large star tip nozzle. Place pastry cases onto a baking tray and carefully fill each with lemon curd. Pipe stars of meringue onto each pie. Bake in the oven for 8-10 minutes or until the meringue is lightly browned. Lemon curd recipe adapted from My Baking Addiction and meringue recipe from 9 Honey Kitchen.
From bakerholicsanonymous.com


MINI LEMON MERINGUE PIES - RECIPES
Add the lemon zest and egg yolk (place the white into a large mixing bowl for the meringue topping) and mix with a round-bladed knife until the dough clumps together. Use your hands to briefly knead the dough to bring to a ball, then shape it into a flat disc, wrap and place in the fridge for 30 minutes. 2. Preheat the oven to 180°C, gas mark 4.
From waitrose.com


MINI LEMON MERINGUE PIE RECIPE - MOMS NEED TO KNOW
Bake at 400 degrees for about 10 minutes. Allow to cool before removing. Add Lemon pudding pix and milk to medium bowl. Mix for 1 minute. Fill pie crust with Pie filling. Place 3 egg whites in a bowl and whip until peaks form. Slowly add sugar and cream of tartar. Top pie with meringue making sure it touches crust.
From momsneedtoknow.com


MINI LEMON MERINGUE PIES - HONEST COOKING - RECIPES
2015-01-25 1 cup sugar. ¼ teaspoon cream of tartar. 1 teaspoon pure vanilla extract. Instructions. Lemon Curd. Place the eggs, the yolk, sugar and lemon juice in a medium size heat-resistant (stainless steel or glass) bowl and whisk the ingredients together. Next, place the bowl over a low simmering pot of water. Using your whisk, you will constantly ...
From honestcooking.com


Related Search