Servings: 6
3, separated
White sugar 
3/4 cup
All-purpose flour 
2 tbsp
2 tbsp
1 cup
Lemon juice 
6 tbsp
Lemon zest 
3 tbsp, grated
1 tbsp
Prepared mini graham cracker pie crusts 
White sugar 
1/4 cup
Almond extract 
1/4 tsp
New Recipe: Mini Meringue Pies
20 m
40 m
Ready in:
60 m
  1. Preheat the oven to 350° F (180° C/Gas mark 4). 
  2. In a bowl, beat 3 egg yolks until smooth. 
  3. In a saucepan, whisk sugar (3/4 cup) with flour and cornstarch until mixed. Beat in water, juice, and zest. Bring to a boil over medium. Next, reduce to a simmer. 
  4. Add egg yolks and butter. Whisk until smooth. Remove the saucepan from heat. Spoon the filling into the crusts. 
  5. In a glass bowl, beat egg whites, sugar (1/4 cup), and almond extract using an electric mixer until stiff peaks appear. Top the pies with the mixture. Using a spatula, make swirls and peaks. 
  6. Bake for 10 minutes, or until lightly golden brown. Let the mini lemon hand pies cool. Serve and enjoy!