Mini Mile-High Lemon Meringue Pies

I love lemon meringue pie.  In the words of the little girl from the movie, Despicable Me, “It’s so fluffy!!!” I came across the recipe for these Mini Mile High Lemon Meringue Pies on the Betty Crocker website and they really live up to their name, as you can tell by the picture.  They are the perfect summer treat- light, mini, and refreshing!

My favorite part of these Mini Mile-High Lemon Meringue Pies is the surprise inside that you won’t find in your average lemon meringue pie.  The recipe calls for one raspberry to be placed inside each mini pie and I almost skipped this step, but I’m glad I didn’t because it really did complete the dessert.  This recipe is definitely a little more time intensive than a lot of my recipes, but belie it is worth it!   

Ingredients:
– 1 refrigerated pie crust
– 3/4 cup lemon curd pie filling (you can make it from a box, like pudding, or get in a can)
– 12 raspberries
– 1/4 cup egg whites
– 1/4 tsp cream of tartar
– 1/4 tsp vanilla
– 2 tbsp sugar

Directions:  
1. Preheat oven to 400 degrees.  Unroll your pie crust and cut out about 12 circles using a 3-in circle cookie cutter.  
2. Invert a mini cupcake pan and place each pie round over the bottom of the cupcake wells.  Press the dough down to form a cup shape and prick each cup with a fork on the bottom and sides. Bake for 8-10 minutes, or until golden brown,
3. When the mini pie shells are cool enough to touch, take them off the bottom of the pan, turn the pan right-side up and set the shells in the cupcake wells.  They won’t fit, but should just sit on top.  Place one raspberry in each shell
4. In a small microwavable bowl, heat lemon curd for about 45 seconds, until hot.  Stir until smooth, then spoon about a tablespoon into each pie shell, over the raspberries.  
5. Reduce oven temperature to 350 degrees.  In a small, deep bowl, beat the egg whites, vanilla, and cream of tartar with an electric mixer, on medium speed, for a few minutes, or until fluffy peaks form.  It will be very foamy first, then eventually the peaks will form.  Be patient!
6. With the mixer on high speed, gradually beat in the sugar until completely dissolved.  Spoon the meringue on top of the lemon curd and seal off the pie shells with it.  
7. Bake for 8-10 minutes, or until the tips of the meringue is golden brown.  Cool for at least 1 hour.  Store in the fridge.
Enjoy 🙂


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