MINI LEMON MERINGUE PIES - ALLRECIPES
Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together.
Provided by Lisawas
Categories Meringue Pie
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 6 mini pies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the 3 yolks in a bowl until smooth; set aside.
- Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
- Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
- Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.
Nutrition Facts : Calories 327 calories, CarbohydrateContent 54.7 g, CholesterolContent 98.1 mg, FatContent 10.4 g, FiberContent 1.5 g, ProteinContent 4.5 g, SaturatedFatContent 3 g, SodiumContent 200.4 mg, SugarContent 40 g
LEMON COCONUT BITES RECIPE: HOW TO MAKE IT
The tangy lemon flavor of this no-fuss dessert is especially delicious on a warm day. It gives me delightful flashbacks of selling lemonade on the sidewalk as a little girl. —Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 46mg sodium, CarbohydrateContent 11g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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Reviews 5.0
Total Time 4 hours
Calories 444 calories per serving
- 1. Make the Graham Cracker Crumble: Preheat the oven to 350�F and line a baking sheet with parchment paper. In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a large bowl and add the sugar; stir to combine. Add the melted butter, and using your clean hands or a silicone spatula, mix until the crumbs are moistened. (It should feel like wet sand.) 2. Spread the crumb mixture into an even layer on the prepared baking sheet. Bake until golden brown and toasty, 7 to 9 minutes, stirring with a spatula halfway through. 3. Make the Lemon Curd: Fill a medium saucepan with a few inches of water and bring to a simmer. In a large nonreactive bowl (e.g., glass), whisk together the eggs, egg yolks, lemon juice, lemon zest and sugar. Set the bowl over the saucepan and cook the mixture, whisking constantly, until it is thickened, 10 to 15 minutes. (It should coat the back of a spoon and hold a line when you run your finger through it.) 4. Remove the bowl from the heat. Whisk in the butter a tablespoon at a time. Cover the lemon curd with plastic wrap directly on the surface and chill until firm, at least 3 hours or overnight. 5. Make the Meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar at medium speed to soft peaks, about 3 minutes. (When lifted, the whisk should form gentle peaks in the egg whites that collapse back onto themselves.) 6. Meanwhile, in a medium saucepan, combine the sugar with � cup water. Bring to a boil over medium heat and cook until the syrup reaches 240�F on a candy thermometer. 7. With the mixing running, slowly and carefully drizzle in the hot sugar syrup. Increase the speed to high and whip to medium-firm peaks, about 5 minutes. Transfer the meringue to a pastry bag or Ziploc bag with one corner snipped, if desired. 8. To assemble the "pies," spoon a few tablespoons of the lemon curd into the bottom of ramekins, cups or shallow bowls. Top each with a few tablespoons of the graham cracker crumb, followed by a dollop or piping of the meringue. (You can toast the meringue with a kitchen torch, if desired.) Note: Both the lemon curd and graham cracker crumb can be made ahead. The curd will keep in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. The crumb will keep in an airtight container in the freezer for up to three months. To use, thaw in the fridge or at room temperature.
EASY LEMON PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 475 calories per serving
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.
SHORTBREAD LEMON BARS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.6
Total Time 40 minutes
Category Desserts
Calories 172 calories per serving
- Preheat oven to 350°. In a food processor, combine the flour, confectioners' sugar, and lemon and orange zest. Add butter; cover and process until mixture forms a ball. , Pat into a greased 13x9-in. baking pan. Bake until set and the edges are lightly browned, 12-14 minutes. , In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake until set and lightly browned, 14-16 minutes. In a small bowl, combine topping ingredients. Spread over filling. , Bake until topping is set, 7-9 minutes longer. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.
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