ingredients
  • Pie Crust ingredients
  • Flour 2 1/2 cups
  • Butter 1 1/4 cups, cold • 717 kcal
  • Salt 3/4 tsp • 1 kcal
  • Cold Water 6 tbsp
  • Lemon filling ingredients
  • Sugar 1 cup • 470 kcal
  • Flour 2 tbsp
  • Cornstarch 3 tbsp • 338 kcal
  • Water 1 cup
  • Fresh lemon juice 1 cup
  • Eggs 4 yolks • 130 kcal
  • Salt 1/2 tsp • 1 kcal
  • Butter 1 tbsp • 717 kcal
  • Meringue topping ingredients
  • Eggs 4 whites • 130 kcal
  • Sugar 7 tbsp • 470 kcal
Calories refers to 100 gr of product

Sometimes, everyone just needs their own, individual lemon meringue pie! With this recipe, you can make personal sized, mouth watering lemon meringue pies right at home. With a rich and tangy lemon filling, a buttery crust and a light meringue topping, this is the perfect lemon meringue pie. Although there are a few steps to making this pie, it is relatively easy to make. The only required baking is to bake the crust while the rest of the pie is cooked on the stove top. The meringue is gently torched to an ideal brown and served while cold making this a great summer treat. So whip up a few mini lemon meringue pies and share the amazing flavor with all of your loved ones!

  • Make the pie crust by adding the flour, cold butter and salt to a mixer with a paddle attachment. Mix until the butter is crumbled in with the flour
  • Slowly add the water to the mixer and mix until a dough ball forms.
  • Divide the dough into 4 balls and roll each ball out on a floured surface to about 1/8 of an inch thick.
  • Press the dough circles into 4″ pie pans and crimp the edges of the dough. Using pie weights or a second pie pan as a weight, bake the pie crust at 350 ̊F for about 30 minutes or until fully cooked. Set aside to cool.
  • Make the lemon filling by whisking together the sugar, cornstarch, flour and salt in a medium sized sauce pan.
  • Squeeze the lemon juice and add to the saucepan along with the water. Bring to a boil.
  • 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. Add the yolks back into the saucepan and continue whisking. Cook for about 4 minutes over low heat or until thick. Pour the lemon filling into the prepared pie crusts. Cool in the fridge
  • Make the meringue topping by whipping the egg whites until foamy. Add the sugar and continue to whip until stiff peaks form.
  • Spread the meringue over the pie filling and use a kitchen torch to brown the meringue peaks. Serve and enjoy!

Tips.

-Try using a combination of lemon and lime juice for a tangier twist on this classic pie
-This recipe will also make one large 9″ pie or the 4 small 4″pies as described
-If you do not have a torch to brown the meringue, simply put the pies into a 400 ̊F oven for about 5 minutes and the meringue will brown nicely.