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Lemon Meringue Custard Pies Recipe

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4.2 from 72 reviews

  • Author: Jane
  • Total Time: 55 minutes
  • Yield: 8 mini pies
  • Diet: Vegetarian

Description

Delicate mini custard pies filled with bright, creamy lemon curd and topped with a fluffy toasted meringue. This classic dessert combines a sweet-tart citrus flavor with a crisp crust and light, airy meringue topping.

Ingredients

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 2–3 tbsp cold water
  • 1/4 tsp salt

For the Lemon Custard

  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup water
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp butter

For the Meringue

  • 3 egg whites
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the crust: Preheat the oven to 180°C. In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, mixing gently until a dough forms. Divide the dough into small portions and press each into mini tart pans. Prick the bases with a fork to prevent bubbling.
  2. Bake the crust: Place the tart pans in the preheated oven and bake for 12 to 15 minutes, or until the crusts are just lightly golden. Remove from the oven and set aside to cool slightly.
  3. Make the lemon custard: In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Gradually whisk in the water and fresh lemon juice to avoid lumps. Cook the mixture over medium heat, stirring constantly to prevent curdling or burning, until it thickens into a smooth custard. Remove from heat and stir in the lemon zest and butter until fully combined and glossy.
  4. Fill the crusts: Spoon the warm lemon custard evenly into the pre-baked tart shells, filling them nearly to the top.
  5. Prepare the meringue: In a clean, dry mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat the mixture until stiff, glossy peaks develop. Gently fold in the vanilla extract.
  6. Top with meringue: Spoon or pipe the meringue over the lemon custard in each tart, creating swirls or peaks for texture.
  7. Bake the meringue: Return the filled tarts to the oven and bake for 8 to 10 minutes, until the meringue is lightly golden on top.
  8. Cool and serve: Remove the pies from the oven and allow them to cool completely before serving. For a firmer custard, chill the pies in the refrigerator before serving.

Notes

  • Use freshly squeezed lemon juice for the best bright and authentic citrus flavor.
  • Ensure no egg yolk contaminates the egg whites to guarantee the meringue whips properly and achieves stiff peaks.
  • Chilling the pies before serving will help set the custard and improve texture.
  • If you prefer not to bake the meringue, a kitchen torch can be used to toast the meringue topping evenly and quickly.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Pie
  • Method: Baking
  • Cuisine: American

Find it online: https://cookingmomy.com/lemon-meringue-custard-pies-recipe/