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Mini Lemon Meringue Pies

by Jamie on September 4, 2012

Post image for Mini Lemon Meringue Pies

September 1st was the day – the day that I was going to transition my house from Summer to Fall. I’m a seasonal scent kind of girl, so I planned on packing away all the tropical, fruity candles, deodorizing sprays and decor and even make a little room in the pantry for a gazillion cans of pumpkin. However, two things got in the way – blazing hot temperatures and a big bag of lemons.

I simply couldn’t couldn’t bring myself to hang an Autumn wreath when there’s no doubt that I would have broken a sweat unpacking it from the garage. So, I decided to whip up a batch a Homemade Microwave Lemon Curd, paint my nails a pretty shade of pink and embrace the last few days of Summer.

Brian’s unlike me in the fact that he doesn’t think it’s okay to eat lemon curd straight from the jar with a spoon. Lucky for him, I had a couple of semi-homemade tricks up my sleeve that allowed me to create a simple, delicious, Summery dessert without bribing him into a grocery store run.

A few weeks ago, I came across a box of miniature tart shells at my local market – knowing that they’d come in handy sooner rather than later, I tossed them into my cart. I filled the cute, mini shortbread shells with lemon curd and topped them with a dollop of meringue.

I have a little confession, I didn’t exactly make the meringue by hand. I did whip it up in my stand mixer, but I totally took a little help from The Miracle Meringue. It’s a little packet of powder that allows you to create a perfect meringue topping in minutes – all you need to add is warm water.

Fall is just around the corner – I promise, but until the temps drop and leaves start turning, celebrate Summer with simple Lemon Meringue Pies.

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Mini Lemon Meringue Pies

September 4th, 2012

Yield: 24 mini pies

Ingredients:

1 batch Homemade Microwave Lemon Curd (about 2 cups), chilled
24 1.75-inch premade miniature tart shells

2 cups meringue topping (see note below)

Directions:

1. Place the tart shells on a tray or baking sheet.

2. Spoon the lemon curd into a piping bag and fill each tart with lemon curd.

3. Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.

Notes:

- I purchased my tart shells from my local market for $5.99, so definitely check a store near you before purchasing from Amazon as the price seems a bit high.
- If you want to make your own meringue topping, I really like this one from Alton Brown.
- I used a large Star Tip to pipe the meringue.

- The Amazon links within this post are derived from an affiliate program. My Baking Addiction receives a small commission on products that are purchased through these links.
- The Miracle Meringue is a current sponsor of My Baking Addiction; however, the views and opinions expressed within this post are our own.


{ 60 comments… read them below or add one }

Pat April 17, 2014 at 8:06 am

These are so cute. I love lemon! :)

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Bobbie Koble June 24, 2014 at 7:05 pm

How will these hold up if frozen for future snacks. I live alone so love single servings

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Jamie June 26, 2014 at 10:55 pm

Bobbie, I’m not really sure because I never froze them. I’m sure it would work out okay, but I’d love to know if you try it.
- Jamie

Reply

Τια Vanidhis June 25, 2014 at 8:40 am

Very nice recipes,indeed!!!

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