Description
These individual Lemon Meringue Custard Pies feature buttery pastry shells filled with silky lemon custard and topped with fluffy toasted meringue. Perfect for spring celebrations and elegant desserts, these mini pies combine tangy lemon flavor with sweet, airy meringue for a delightful treat.
Ingredients
Pie Crust
- 6 mini pie crusts
Lemon Custard Filling
- 1½ cups whole milk
- ½ cup sugar
- 3 egg yolks
- 2 tbsp cornstarch
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 2 tbsp butter
Meringue Topping
- 3 egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
- ½ tsp vanilla extract
Instructions
- Bake Pie Shells: Preheat the oven and bake the 6 mini pie crusts until they turn golden brown and are fully cooked. This forms the base for the custard filling.
- Prepare Lemon Custard: In a saucepan, whisk together the whole milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
- Add Flavors: Remove the custard from heat and stir in the butter, fresh lemon juice, and lemon zest. Mix thoroughly until the butter melts and the filling is smooth.
- Fill Pie Shells: Spoon the warm lemon custard into the baked pie shells evenly. Allow the filled pies to cool completely to help the custard set properly.
- Make Meringue: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add sugar while continuing to beat to achieve stiff, glossy peaks. Stir in vanilla extract at the end.
- Top Pies: Pipe or spread the meringue over the cooled lemon custard-filled pies, covering the surface completely.
- Brown Meringue: Place the pies under a preheated broiler for a short time or use a kitchen torch to toast the meringue lightly until it develops a golden brown color.
Notes
- Chill the pies before serving to allow cleaner and neater slices.
- Best enjoyed on the day they are made for optimal freshness and texture.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
