New Recipe: Mini Meringue Pies|Print

Servings: 6

Eggs

3, separated

White sugar

3/4 cup

All-purpose flour

2 tbsp

Cornstarch

2 tbsp

Water

1 cup

Lemon juice

6 tbsp

Lemon zest

3 tbsp, grated

Butter

1 tbsp

Prepared mini graham cracker pie crusts

White sugar

1/4 cup

Almond extract

1/4 tsp

New Recipe: Mini Meringue Pies

Prep:

20 m

Cook:

40 m

Ready in:

60 m

Preheat the oven to 350° F (180° C/Gas mark 4).
In a bowl, beat 3 egg yolks until smooth.
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.
Add egg yolks and butter. Whisk until smooth. Remove the saucepan from heat. Spoon the filling into the crusts.
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.
Bake for 10 minutes, or until lightly golden brown. Let the mini lemon hand pies cool. Serve and enjoy!