Mini Lemon Meringue Pies

Ingredients

• 1 batch Homemade Microwave Lemon Curd (about 2 cups), chilled

• 24 1.75-inch premade miniature tart shells

• 2 cups meringue topping

Lemon Curd Filling

• 1 cup granulated sugar

• 3 eggs (yolks and whites)

• 1 cup fresh lemon juice (about 4-5 lemons)

• zest of 3 lemons

• 1/2 cup unsalted butter, melted

Meringue

• 5 large egg whites

• 3/4 cup sugar

• 1/4 teaspoon cream of tartar

• Pinch fine salt

• 1/2 teaspoon pure vanilla extract

Instructions

1. Make the Lemon Curd

   1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and thoroughly combined. Whisk in lemon juice, lemon zest and melted butter.

   2. Cook in the microwave on full power for 45-60 second intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.

   3. Remove from the microwave, push through a fine, mesh sieve and pour into sterile jar or container.

   4. Once the curd has cooled to room temperature, cover it with a lid and store it in the refrigerator for about 2 weeks. The curd will thicken as it cools.

2. Make the Meringue

   1. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.

3. Place the tart shells on a tray or baking sheet and if required, cook according to the instructions on the box.

4. Spoon the lemon curd into a piping bag and fill each tart with lemon curd.

5. Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.

This article uses material from the article “Lemon Meringue Pie Recipe”, which is released under the Creative Commons Attribution-Share-Alike License 3.0.