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Sweets & Desserts
Mini Lemon Meringue Pies
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Looking for the perfect dessert to bring to the next cookout? Look no further than these adorable mini Lemon Meringue Pies
Ingredients
6 | Basic egg & lemon juice mini pie crusts (4 inch), baked, cooled |
1 1/2 cups | Sugar |
1/3 cup | Cornstarch |
1/4 tsp | Salt |
1/2 cup | Fresh lemon juice |
2 tbsp | Butter |
1 tbsp | Cornstarch |
1/4 tsp | Cream of tartar |
5 | Grade A Large Phil’s Fresh Egg |
1/2 tsp | Vanilla |
Directions
Step-1
Heat oven to 325F. Filling: mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in water and lemon juice until smooth. Add egg yolks, stir until blended. Add butter
Step-2
Cook over medium heat, stirring constantly, until mixture thicken and comes to a boil. Reduce heat; simmer, stirring constantly, 1 minute. Remove from heat. Stir in lemon peel
Step-3
Immediately make meringue: dissolve cornstarch in cold water in one cup glass measure. Microwave on high 30 seconds; stir. Microwave until mixture boils, 15-30 seconds longer. Remove, cover
Step-4
Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 1 tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add cornstarch paste, 1-2 tbsp at a time. Beat in vanilla
Step-5
Pour hot filling evenly into mini baked pie crusts. Quickly spread meringue evenly over filling, starting at edge and sealing crust all around; swirl with back of spoon. Bake in upper third of 325F oven until lightly browned, 16-18 minutes. Cool on wire rack 30 minutes-1 hour.
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