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Lemon Meringue Pie Tart
Ashlee

Lemon Meringue Pie Tarts

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
Servings: 6
Course: Dessert
Ingredients Method Notes

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

Method
 

For Crust:
  1. Preheat oven to 350ºF. Prepare the pie crusts and set aside.
  2. 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.
  3. Brush the pie crusts with an egg whites wash. This will help seal the crusts and prevent it from turning soggy later.
  4. Add pie crusts on a small baking sheet. Place into oven for about 10 minutes.
  5. Remove from oven. Set aside and allow to cool.
For Lemon Curd Filling:
  1. 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.
  2. 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.
  3. Using a spoon, add the hot lemon curd filling to the baked pie crusts. Set aside.
For Meringue Topping:
  1. 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.
  2. 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.
  3. Place into oven. Bake at 350ºF for 10 minutes until the meringue turns a light gold brown with darker brown peaks.
  4. Remove from oven. Allow to cool for 3-4 minutes before serving.

Notes

Suggested Sides:
  • Any main dish