Mini Lemon Meringue Pies

Ingredients

• Servings: 6
• 3 eggs, separated
• 3/4 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 cup water
• 6 tablespoons freshly squeezed lemon juice, or to taste
• 3 tablespoons freshly grated lemon zest, or to taste
• 1 tablespoon butter
• 6 prepared mini graham cracker pie crusts
• 1/4 cup white sugar
• 1/4 teaspoon almond extract

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• beat the 3 yolks in a bowl until smooth; set aside.
• whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. bring the mixture to a boil over medium heat; reduce heat to a simmer. add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. spoon the hot lemon filling into the mini graham cracker crusts.
• beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. cover all the lemon filling with meringue.
• bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. allow to cool before serving.