Mini Lemon Meringue Pie with Homemade Lemon Curd Filling

This is a perfect dessert for two people. I use two 4.25" diameter mini pie pans.

Note: If you want the lemon pie filling to have more stability, add some cornstarch slurry and reheat the lemon curd until comes to a soft boil and thickened.
If you want to make a full pie (9"), double the recipe for lemon curd. See the lemon curd video.

Ingredients:
1 roll of refrigerated pie dough, cut into 2 circles to fit the pie pans.
Note: I place a pie pan upside down on the dough and cut 1" bigger than the edges.
3 large egg white
Pinch of salt
2 tbsp sugar
1 cup homemade lemon curd

Method:
1. Place the pie dough inside the mini pie pan with some flour on the bottom of the pan. Press lightly and adjust the dough to fit the all-around pan. Crimp and prick the dough with a fork.
2. Bake 375 deg. for 8-10 minutes until brown. Let cool completely.
3. In a mixer bowl with a wire whisk attachment, beat egg whites and a pinch of salt until frothy. Add a pinch of cream of tartar. Mix for 1 minute.
4. Add 2 TB. sugar 1 TB. at a time and beat until medium peak form about 2 minutes.
5. Fill both pie crusts with lemon curd equally (about 1/2 cup each). Then top with the meringue as much as wanted. You may not use all of the meringue.
6. Place the pie under the broiler for a few minutes until brown slightly on the top of the meringue.
7. Keep the pies in the fridge for a few hours before serving.

[TheBakingDiva]

Hi there, well for all of the lemon lovers out there this looks delicious. Making my mouth water! My son-in-law loves lemon. Maybe I’ll put it on my to do list for him. 😍 Thanks for sharing, See you soon, Dolores 🐰❤️🐰❤️