Ingredients and Weight:
- Premade Pie Crusts: 8 (4 inches)
- Lemon Juice: 1 cup
- Sugar: 1 cup
- Eggs: 4, separated
- Butter: 1/2 cup, softened
- Salt: 1/4 teaspoon
- Water: 1/4 cup
- Vanilla Extract: 1 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the lemon juice, sugar, egg yolks, softened butter, salt, and water.
- Pour the lemon mixture into the pie crusts.
- Bake for 15-20 minutes, or until the filling is set.
- Let the pies cool completely.
- In a clean bowl, beat the egg whites and vanilla extract until stiff peaks form.
- Spread the meringue over the cooled lemon filling.
- Bake for 10-15 minutes, or until the meringue is golden brown.
Nutritional Information:
- Calories: 250 per pie
- Fat: 10 grams
- Carbohydrates: 35 grams
- Protein: 5 grams
Dish Characteristics:
- Zesty and sweet lemon flavor
- Rich and creamy filling
- Crispy and fluffy meringue topping
- Bite-sized and perfect for serving at parties or gatherings
User Comments:
- "These mini lemon meringue pies were a hit at my dinner party! They were so easy to make and everyone loved the combination of tart and sweet."
- "I'm not usually a fan of lemon desserts, but these pies were surprisingly delicious. The meringue was perfectly fluffy and the lemon filling was just the right amount of tangy."
- "I made these pies for a baby shower and they were the perfect size for guests to enjoy. They were also very visually appealing, with the bright yellow lemon filling and white meringue topping."
Special Precautions and Tips:
- Be sure to separate the egg whites carefully, as any egg yolk in the whites will prevent them from whipping up properly.
- To achieve a perfectly golden brown meringue, use a kitchen torch to lightly brown the tips.
- For a taller and more impressive meringue, use a piping bag to pipe the meringue onto the pies.
