Growing up my aunt made lemon meringue pie for every holiday and we looked forward to it every time. It may be the reason most of us went to family gatherings... Ha.
But now I know that it takes time to make. So I found this recipe and its just as good, it takes less work, and it's in individual form.
Mini Lemon Meringue Pie
Recipe Source: TidyMom.com
1 - 5oz box Walkers Shortbread Fingers, finely crushed
3 Eggs, separated
1 - 14 oz can Sweetened Condensed Milk
1/2 cup Lemon Juice
zest from 1 Lemon
1/3 cup Granulated Sugar
1. Preheat oven to 350 degrees. Line muffin tin with nut cups.
2. Divide shortbread crumbs between the 9 nut cups. Press crumbs firmly with a glass.
3. In a medium bowl, combine egg yolks, condensed milk, lemon juice and lemon zest. Stir until well combined then spoon on top of shortbread crusts.
4. In the bowl of a stand mixer, whisk egg whites until stiff. Gradually add sugar and beat until sugar is completely dissolved, it will take several minutes. Spoon meringue over lemon filling, be sure to go past the edges of your pies.
5. Bake for about 10 minutes, or until the top is golden. Turn the oven off, and leave the pies to cool inside oven, with door open. Refrigerate until cold and serve.
3. In a medium bowl, combine egg yolks, condensed milk, lemon juice and lemon zest. Stir until well combined then spoon on top of shortbread crusts.
4. In the bowl of a stand mixer, whisk egg whites until stiff. Gradually add sugar and beat until sugar is completely dissolved, it will take several minutes. Spoon meringue over lemon filling, be sure to go past the edges of your pies.
5. Bake for about 10 minutes, or until the top is golden. Turn the oven off, and leave the pies to cool inside oven, with door open. Refrigerate until cold and serve.
No comments:
Post a Comment