Little Lemon Meringue Pies

Lemon meringue pie is believed to have originated in the late 19th century in Europe and gained popularity in the United States during the early 20th century.

This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Little Lemon Meringue Pies

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 120 min Total Time 2 hrs 50 mins

Servings: 6 Calories: 1920

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Pie Crust
• 1 cup Lemon Filling
• 3 piece Egg Whites
• 0.75 cup Sugar
• 0.25 teaspoon Cream of Tartar
• 0.5 teaspoon Vanilla Extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. Roll out the pie crust and cut it into circles to fit your mini pie pans.
3. Press the crust into the pans and prick the bottoms with a fork.
4. Bake the crusts for 10 minutes, or until golden brown.
5. In a saucepan, whisk together the lemon filling ingredients over medium heat until thickened.
6. Pour the lemon filling into the pre-baked crusts.
7. In a clean mixing bowl, beat the egg whites until foamy.
8. Gradually add the sugar, cream of tartar, and vanilla extract while continuing to beat until stiff peaks form.
9. Spoon the meringue over the lemon filling, making sure to seal the edges.
10. Bake the pies for 10 minutes, or until the meringue is lightly browned.
11. Allow the pies to cool for 2 hours before serving. Enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 45g15%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.