Ever since my parents let me abscond with their electric juicer, I have been experimenting with lemon recipes. Lemon curd, Lemonade, and now Mini Lemon Meringue tarts!
6-pack of mini-graham cracker pie crusts
1 cup white sugar
3 Tablespoons cornstarch
juice of 4 large lemons
4 Tablespoons unsalted butter, melted
Mix sugar and cornstarch together in a large sauce pan. Whisk in eggs, butter and lemon juice. Cook mixture over medium low heat - stirring constantly (approx 10 min) until thick. Remove from heat and cool in pan for 10 minutes.
Keep mini-graham cracker crusts in their metal tins and place all 6 on a cookie sheet. Take a large spoon and fill each crust with the lemon mixture.
In a clean mixing bowl, combine 3 egg whites with a splash of vanilla. Using the whisk attachment, beat eggs until foamy. Add 3 Tablespoons of white sugar and beat on high until stiff peaks form.
To pipe the meringue onto the pies, I used a very large Ateco Tip #829 and taped it in the (cut out) corner of a plastic Ziploc bag. Spoon the fluffy meringue into the bag, twist the bag shut and squeeze the meringue onto the top of each mini-pie. So pretty!
Bake at 325 degrees for 15-20 minutes or until golden brown.