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 MERINGUE PIES ARE PERFECT INDIVIDUAL DESSERT OPTIONS
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
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
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
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
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
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
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
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)
Provided by Lady Butterfly
Number Of Ingredients 7
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
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
PIE DOUGH FOR MINI LEMON-MERINGUE PIES
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
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
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
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
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