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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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