Description
Delightful mini lemon meringue pies without the crust, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Combine 1 cup of sugar and corn starch in a medium saucepan over medium heat.
- Gradually stir in 1 1/2 cups of cold water until smooth.
- Add slightly beaten egg yolks to the mixture.
- Continuously stir until the mixture comes to a boil and let it boil for 1 minute.
- Remove from heat and stir in 1/4 cup of lemon juice.
- Spoon the lemon filling into individual ramekins, filling each about 3/4 full.
- Beat 3 egg whites in a clean mixing bowl on high speed until foamy.
- Gradually add 1/3 cup of sugar while continuing to beat until stiff peaks form.
- Spread the meringue over the filling, sealing it to the edges of the ramekin.
- Bake in a preheated oven at 350ยบF for 10-15 minutes or until the meringue is golden brown.
- Cool before serving, and refrigerate if not consumed right away.
Notes
Consider garnishing with fresh lemon zest or berries. Pair with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 72mg