Mini pies are summer in a bite. This semi-homemade Mini Lemon Meringue Pies recipe is irresistible with homemade lemon curd and meringue topping.
Ingredient
– 3 large eggs room temerpature, divided– 1 2up granulated sugar divided– 2 tablespoons all purpose flour– 2 tablespoons cornstarch– 1 cup water– 5 tablespoons lemon juice fresh squeezed– 3 tablespoons lemon zest– 1 tablespoons unsalted butter– 1/4 teaspoon cream of tartar– 30 mini phyllo shell
Introduction
Warm the oven up to 350*F. Take the egg whites and yolks apart. Mix the egg yolks and 3/4 cup of the sugar together in a large bowl until they are smooth. Set this mixture aside.
Step 1
Mix the flour and cornstarch together in a small saucepan. Add the water, fresh lemon juice, and lemon zest and mix them in well. Over medium heat, bring to a boil while stirring every now and then.
Step 2
Turn off the heat. Pour about half a cup of the sugar mixture into the egg yolk mixture while whisking all the time. Add the mixture back to the pot after it has been mixed.
Step 3
Put the pot back on the stove and add the butter. Whisk the mixture until it becomes smooth and thick. Take it off the heat and set it aside.
Step 4
Whip the egg whites, cream of tartar, and the rest of the sugar with an electric mixer for 3 to 4 minutes, until they form stiff peaks. This is how you make your own meringue.
Step 5
Once the phyllo cups are full, put them on a baking sheet and fill them with lemon zest. Spread the meringue topping on top with a pipe or spoon, and bake it in a hot oven for 10 to 12 minutes,
Step 6
or until golden brown. You can brown meringue with a kitchen torch. Remove the mini pies from the oven and cool. Serve them immediately or refrigerate them.