Description
Delicious mini lemon meringue pies with a buttery graham cracker crust, tangy lemon filling, and a fluffy meringue topping, perfect for bite-sized indulgence.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 1/2 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1/2 cup sweetened condensed milk
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 350°F (175°C). Line a mini muffin pan with paper liners.
- In a bowl, mix the crushed graham crackers, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of each muffin cup to form a crust.
- In another bowl, whisk together the lemon juice, lemon zest, sweetened condensed milk, egg yolks, and vanilla extract until smooth. Spoon this mixture over the graham cracker crusts in the muffin pan.
- Bake for 10-12 minutes, or until the lemon filling is set. Let cool completely.
- For the meringue topping, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Spoon or pipe the meringue over the cooled lemon filling, creating peaks and swirls.
- Bake for an additional 8-10 minutes, or until the meringue is golden brown. Let cool before serving.
Notes
These bites can be made a day in advance; store in the refrigerator until serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes