Mini Crustless Lemon Meringue Pies

There’s something enchanting about a light and airy lemon meringue pie, especially when it’s served in adorable mini ramekins. These Mini Crustless Lemon Meringue Pies are a delightful twist on a classic dessert, perfect for those who crave that bold tangy-sweet flavor without dealing with a traditional crust. Whether it’s for a sunny brunch, a summer gathering, or simply to satisfy your sweet tooth, these little treats are sure to impress.

Why make this recipe

Reasons to try it

Just imagine the scene: a gathering with friends where the conversation is lively, laughter fills the air, and you unveil a tray of delicate mini pies. Not only are these pies quick and easy to make, but they also check all the boxes for budget-friendly desserts. Beyond their charm, they are kid-approved with a taste that appeals to adults too!

They’re perfect for any occasion—think family dinners, holiday celebrations, or even a cheerful afternoon tea. Plus, the absence of a crust makes them lighter, so you can enjoy more than one without feeling too guilty. What makes these miniature desserts truly special is their presentation and the ability to make them ahead, giving you more time to enjoy your guests’ company.

How to make Mini Crustless Lemon Meringue Pies

Preparing Mini Crustless Lemon Meringue Pies

Making these mini lemon meringue pies is easier than you might think! You’ll start by creating a luscious lemon filling, which you pour into ramekins. While that sets, you’ll whip up some fluffy meringue to crown your pies. Finally, a quick bake will give them that golden finish. Let’s dive into the details.

Ingredients

What you’ll need

Before starting, gather the following ingredients:

• 1 cup sugar
• 1/4 cup corn starch
• 1 1/2 cups cold water
• 3 egg yolks, slightly beaten
• 1/4 cup lemon juice
• 3 egg whites
• 1/3 cup sugar (for meringue)

Feel free to experiment with fresh lemon zest for an enhanced lemony flavor, or consider using a granulated sugar substitute if you’re looking for a low-sugar option.

Directions

Cooking method

1. In a medium saucepan over medium heat, combine 1 cup of sugar and corn starch. Mix well.
2. Gradually stir in 1 1/2 cups of cold water until smooth.
3. Add the slightly beaten egg yolks to the mixture.
4. Continuously stir until the mixture comes to a boil. Keep stirring and let it boil for 1 minute.
5. Once thickened, remove from heat and stir in 1/4 cup of lemon juice.
6. Carefully spoon the lemon filling into individual ramekins, filling each about 3/4 full.
7. In a clean mixing bowl, beat the 3 egg whites on high speed until foamy.
8. Gradually add the 1/3 cup of sugar while continuing to beat until stiff peaks form.
9. Spread the meringue over the filling, ensuring it goes all the way to the edges of the ramekin to seal in the filling.
10. Bake in a preheated oven at 350ºF for 10-15 minutes or until the meringue is golden brown.
11. Allow to cool before serving, and refrigerate if not consumed right away.

How to serve Mini Crustless Lemon Meringue Pies

Serving suggestions

To serve these delightful mini pies, consider garnishing them with a sprinkle of fresh lemon zest or a few berries for added color and freshness. They can be enjoyed as is or paired with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Guests will appreciate this added touch and you can create a delightful dessert bar experience!

How to store

Keeping leftovers fresh

If you’re lucky enough to have leftovers, store them in the refrigerator, covered with plastic wrap or an airtight container. These pies are best enjoyed fresh, but they can last for about 2-3 days in the fridge. Just be sure to cool them completely before refrigerating, as this helps maintain the texture of the meringue. Freezing is not recommended for these pies, as the meringue does not hold up well once frozen.

Tips to make

Helpful cooking tips

To ensure your meringue reaches those fluffy peaks, make sure your mixing bowl is completely clean and free of grease. For a hint of flavor, try adding a teaspoon of vanilla extract to your meringue. This subtle addition elevates the dish while providing a nice balance to the tartness of the lemon.

Variations

Creative twists

If you’re feeling adventurous, consider experimenting with different citrus fruits. Lime or orange could bring a new dimension to this recipe. You can also make the filling richer by adding a bit of sweetened condensed milk for a creamier texture, or even top the meringue with toasted coconut for a delightful twist!

FAQs

Your questions answered

• How long does it take to prepare?
  The total time for preparation and cooking is approximately 30-40 minutes.

• Can I use bottled lemon juice?
  While fresh lemon juice is preferred for flavor, you can use bottled juice in a pinch. Just ensure it’s 100% juice for the best results.

• What’s the best way to reheat?
  These mini pies are best served chilled. If needed, gently reheat only the filling in a microwave safe dish but avoid reheating the meringue as it can become chewy.