Description

Tiny tart shells filled with tangy lemon curd and topped with fluffy toasted meringue. These bite sized pies offer a crisp crust, bright citrus flavor, and elegant presentation, perfect for brunch, showers, or summer gatherings.

Ingredients

Scale

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, chilled and cubed

2 tablespoons ice water

pinch of salt

3/4 cup granulated sugar

1/4 cup cornstarch

1 cup water

3 egg yolks, lightly beaten

1/4 cup fresh lemon juice

1 tablespoon lemon zest

2 tablespoons butter

3 large egg whites

1/2 cup superfine sugar

1/4 teaspoon cream of tartar

Instructions

1. Preheat oven to 350°F (175°C) and press dough circles into mini tart pans, prick bottoms, line with foil and weights, bake 10–12 minutes, remove weights and bake 3–4 more minutes until golden, then cool

2. In a saucepan whisk sugar and cornstarch, add water, cook until thick and bubbling, temper egg yolks, return to heat, stir 2 minutes, remove from heat and whisk in lemon juice, zest, and butter, cool slightly

3. Next, beat egg whites with cream of tartar until soft peaks form, gradually add superfine sugar until stiff and glossy, then spoon or pipe meringue over lemon filling, sealing edges

4. Finally, bake pies at 350°F for 8 minutes until meringue is lightly browned or toast with a kitchen torch, cool to room temperature, then chill before serving

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 mini pie

Keywords: mini lemon meringue pies, bite sized desserts for a crowd, dessert bites for party, mini lemon desserts, pastry bites, lemon meringue, mini pies, party desserts