Hamdi Saidani These cute, individual Pioneer Woman easy mini lemon meringue pies are made with a graham cracker crumb base, a rich homemade lemon curd, and toasted meringue browned with a kitchen torch. They take about 30 minutes of active work plus a couple hours to chill the curd.
The lemon curd is cooked on the stove with seven whole eggs, which makes it thicker and creamier than versions that only use yolks. You cook it low and slow, stirring constantly until it thickens, then strain it to catch any bits of cooked egg. That straining step is non-negotiable. Even a few tiny lumps ruin the smooth, silky texture you want in each ramekin.
The meringue uses cornstarch mixed into the sugar, which stabilizes the egg whites and keeps the peaks from weeping or deflating after you torch them. Add the sugar mixture gradually while the mixer is running, not all at once. Dumping it in too fast weighs down the whites and you end up with a flat, dense meringue instead of tall, glossy peaks that hold their shape.
Pioneer Woman Mini Lemon Meringue Pies
Description
These Pioneer Woman easy mini lemon meringue pies layer graham cracker crumbs and rich homemade lemon curd in ramekins, topped with torched meringue for individual-sized citrus desserts.
Ingredients
For the lemon curd:
For the crust:
For the meringue:
Instructions
- Combine the sugar, butter, and lemon juice in a medium saucepan over low heat. Cook until the butter melts completely.
- Stir in the beaten eggs until combined. Bring the mixture to a simmer and cook, stirring constantly, until thick and creamy, 5 to 7 minutes.
- Press the lemon curd through a fine mesh strainer into a bowl. Cover and refrigerate until fully set, about 2 hours.
- Combine the graham crackers and sugar in a food processor. Pulse until finely ground. Pour in the melted butter and pulse until combined.
- Whisk the egg whites in a large bowl with a mixer until frothy. Beat in the cream of tartar.
- Whisk together the sugar and cornstarch in a small bowl. With the mixer running, add the sugar mixture to the egg whites a little at a time. Beat until stiff, glossy peaks form, 3 to 5 minutes.
- Sprinkle a few tablespoons of the crumb mixture into the bottom of eight 4-ounce heatproof ramekins. Scoop about 1/3 cup of lemon curd into each. Top with a few spoonfuls of meringue.
- Use a kitchen torch to brown the meringue until golden with toasted edges.
FAQs
What do I serve it with?
A cup of Earl Grey tea or a light espresso pairs well with the tart lemon filling. For a dessert table, Chocolate Mousse Pie next to these gives guests a rich, chocolate option against the bright citrus. The Strawberry Sorbet also works well alongside since the creamy layers contrast nicely with the tangy curd.
Do I need a kitchen torch for the meringue?
It’s the easiest way to get that golden, toasted finish. If you don’t have one, set the ramekins under a broiler for 30 to 60 seconds, watching closely. The meringue goes from golden to burnt in seconds under a broiler, so don’t walk away.
Can I use bottled lemon juice instead of fresh?
Fresh gives a brighter, cleaner flavor that bottled can’t match. Bottled juice has a slightly cooked, flat taste that shows up clearly in a curd where lemon is the main flavor. Three lemons is all you need for the half cup.
How far ahead can I make the lemon curd?
Up to three days ahead, stored covered in the fridge. It actually firms up more over time, which makes it easier to scoop into the ramekins. Don’t add the crumb base or meringue until you’re ready to serve, or the crumbs get soggy and the meringue weeps.
Why does the meringue recipe include cornstarch?
It stabilizes the egg whites and absorbs moisture, which prevents the meringue from beading or weeping after torching. Without it, the peaks soften and liquid pools on the surface within an hour.
