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Lemon Meringue Pie Tart

Lemon Meringue Pie Tarts

Ashlee
Fun, simple and delicious! These pie tarts are an enjoyable miniature version of the lemon meringue pie. It has a fresh lemon curd filling topped with a homemade meringue topping. Tangy, tart and sweet. It's a great lemon dessert for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 6

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

Suggested Sides:
  • Any main dish
Keyword Citrus, Dessert, Lemons