Fun, simple and delicious! These pie tarts have a fresh lemon curd filling topped with a homemade meringue topping. It’s an ideal lemon dessert for any occasion.
Prevent Soggy Pie Crusts
I’ve learned about baking pies or desserts. Brushing the crusts with an egg wash and baking it for 10 minutes helps create a sealed layer.
When you add the filling, it won’t cause your pie crust to go soggy. It is an important tip that will make all
the difference!
Making the Lemon Curd Filling
Separate eggs into two bowls. This will make things easier for having quick access to your ingredients for the lemon curd filling and the meringue.
In a saucepan, whisk together the sugar, cornstarch, and flour over medium-high heat. It’s important to keep whisking otherwise it could start to cause clumps to show up. Whisking will help maintain the lemon curd consistency.
Add the egg yolks and butter. Again, keep whisking to prevent clumps and the egg from cooking all the way. Whisk for about a minute. Your curd will take on a yellowish color from the egg yolks. Remove from heat.
Spoon the filling mixture into baked pie crusts.
Making the Meringue
To make the meringue, beat the eggs, sugar, and almond extract in a glass or metal bowl. Use a larger kitchen mixer (i.e. Kitchen Aid) or an electric hand mixer to mix things. I like to use my Kitchen Aid. It makes the meringue mixing process go much quicker. That’s only my preference. An electric hand mixer will work just fine.
Mix meringue until it starts to become fluffy and soft peaks form. This takes about 2-3 minutes when the speed is on medium to high.
When the meringue is ready, use either a spatula or a spoon to add the topping to the pies. If you use a spatula, you can do some decorative swirls.
Baking in the oven you will get the picture-perfect golden brown colors in about 10 minutes.
Recipe Tips:
- If you’re worried your pie crust will get soggy, brush the pie crust with an egg white wash. Bake for an additional 10 minutes before adding the filling. This helps create a sealed layer for the crust so the filling can be added and prevent it from getting soggy.
- Use a cold bowl for whipping egg whites. It makes it easier for whipping the meringue.
- You can find these mini pie crusts in the baking section next to the pre-made crusts.
- To get the decorative swirls in the meringue, use a spatula.
- Leftovers can be stored in the refrigerator for 1-2 days. Meringue topping tends to lose some of its fluff after a day. If you want the full fluff effect, enjoy the same day when it’s made.
Other Fruit Pie Recipes
If you’re a fan of fruit pies, try out some of these recipes.
Questions? Leave me a comment below. If you make this recipe, tag me #thedesignfoodie on Instagram or The Design Foodie on Facebook! Happy cooking!
Lemon Meringue Pie Tarts
Ingredients
For Crust:
- 1 pkg (of 6) mini graham cracker crusts
For Lemon Curd Filling:
- 3 eggs, separated (separate into two bowls)
- 3/4 cup sugar
- 2 Tbsp cornstarch
- 2 Tbsp all-purpose flour
- 1 cup water
- 4-6 Tbsp fresh lemon juice (about 3-4 large lemons)
- 2 Tbsp fresh lemon zest
- 1 Tbsp unsalted butter
For Meringue Topping:
- egg whites (from separated eggs)
- 1/4 cup sugar
- 1/4 tsp almond extract
Instructions
For Crust:
- Preheat oven to 350ºF. Prepare the pie crusts and set aside.
- Separate four eggs into two bowls. One bowl with egg whites and another bowl with egg yolks. Beat the egg yolks until smooth and set aside.
- Brush the pie crusts with an egg whites wash. This will help seal the crusts and prevent it from turning soggy later.
- Add pie crusts on a small baking sheet. Place into oven for about 10 minutes.
- Remove from oven. Set aside and allow to cool.
For Lemon Curd Filling:
- In a saucepan, whisk together 3/4 cup of sugar with the cornstarch and flour until thoroughly combined over medium heat. Add water, lemon juice and lemon zest. Bring mixture to a boil and then reduce heat to simmer.
- Add egg yolks and butter to the filling mixture. Keep whisking until it's smooth and thickened. Remove from heat. Filling should be a nice yellow color.
- Using a spoon, add the hot lemon curd filling to the baked pie crusts. Set aside.
For Meringue Topping:
- In a glass or metal bowl, beat the eggs with 1/4 cup sugar and almond extract. Use an electric hand mixer or larger kitchen mixer. Mix on medium to high speed, mix until meringue become fluffy and soft peaks form, about 2 minutes.
- Using a spoon or spatula, top each pie with some of the meringue (about 1 inch). Spread with swirls using spoon or spatula. Make sure to cover all of the lemon curd filling.
- Place into oven. Bake at 350ºF for 10 minutes until the meringue turns a light gold brown with darker brown peaks.
- Remove from oven. Allow to cool for 3-4 minutes before serving.
Notes
- Any main dish
