MINI LEMON MERINGUE PIES
This recipe can also be made as one large pie: Use a nine-inch pie pan and half of the pie dough recipe; freeze the remaining dough for a later use.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes six 4 1/2-inch pies
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Cut into six 7-inch-diameter circles; place in six 4 1/2-inch pie pans. Crimp edges, and refrigerate until firm, about 30 minutes. Remove from refrigerator, and prick bottoms of shells with a fork.
- Line piecrusts with parchment paper, and fill shells with dried beans, rice, or pie weights. Transfer to oven; bake until edges begin to turn brown, about 10 minutes. Remove paper and weights. Continue baking until golden brown, about 7 minutes. Transfer to a wire rack to cool.
- Sift together 1 1/4 cups sugar and cornstarch in a medium bowl. Stir in 2 cups water, and mix until smooth; set aside.
- In a nonreactive saucepan, combine lemon juice, 5 egg yolks, and pinch of salt. Set over medium heat, and stir in cornstarch mixture; cook, stirring constantly, until mixture comes to a boil, about 14 minutes. Remove from heat; stir in the lemon zest and butter. Pour filling into a bowl, and set aside to cool, stirring occasionally.
- Pour lemon filling into the six piecrusts. Cover; refrigerate until firm, about 1 hour.
- Heat broiler. Bring a medium saucepan of water to a simmer. Combine 7 egg whites, the remaining 3/4 cup sugar, and 1/4 teaspoon salt in bowl of an electric mixer. Hold bowl over simmering water; whisk until the mixture is warm and the sugar has dissolved, about 3 minutes.
- Return bowl to mixer fitted with the whisk attachment, and beat until stiff peaks form. Using an offset spatula, spread each pie with meringue so the filling is covered and the meringue touches the edges of the piecrusts. Transfer pies to broiler, and lightly brown the meringue, watching constantly, 30 to 45 seconds. Remove from broiler, and place on a wire rack to cool to room temperature. Serve.
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Haroon king
[email protected]These pies are the perfect size for a party or potluck. They're also really easy to make, so they're great for busy cooks.
Sandra Gramoney
[email protected]These pies are easy to make and they always turn out perfect. I love that I can make them ahead of time and they still taste great the next day.
Pattisaqib Pattisaqib
[email protected]I'm not a fan of lemon meringue pie, but I thought these pies were pretty good. The crust was flaky and the filling was tart and sweet.
Md Jwel
[email protected]These pies are delicious, but they are a lot of work to make. I'm not sure if I would make them again unless I had a special occasion.
Jahed Hassan
[email protected]Overall, I thought these pies were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
Mahamuda Islam
[email protected]These pies were a bit too tart for me, but I think I just need to use less lemon juice next time.
Bryson Tilley
[email protected]I had a hard time getting the meringue to brown. I think I might have over-beaten it.
Ali Ryk
[email protected]These pies are a bit too sweet for my taste, but I still enjoyed them.
zachriah king
[email protected]I've never made meringue before, but these pies were surprisingly easy to make. I'm definitely going to make them again.
Ayangbade Taofeeq
[email protected]These pies are so pretty and elegant. They're perfect for a special occasion.
Santo Cale Soykat
[email protected]I'm not a huge fan of lemon desserts, but these pies are an exception. They're the perfect balance of tart and sweet.
Ebony Jackson
[email protected]These pies are a bit time-consuming to make, but they're definitely worth the effort.
Keyari Thomas
[email protected]I love the individual serving size of these pies. It's the perfect way to satisfy my sweet tooth without overindulging.
Mia Goeda
[email protected]These pies are so cute and delicious! I made them for a bake sale and they sold out in no time.
taseem abbas
[email protected]I've made these pies several times now and they're always a crowd-pleaser. The combination of the tart lemon filling and the sweet meringue is just perfect.
Madinathul Meedin
[email protected]These pies are so easy to make and they always turn out perfect. I love that I can make them ahead of time and they still taste great the next day.
Dorisha Walker
[email protected]These mini lemon meringue pies were a huge hit at my last dinner party! The filling was perfectly tart and sweet, and the meringue was light and fluffy. Everyone raved about them!