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Mini Lemon Meringue Pie

Mini Lemon Meringue Pie

  • 55 Minutes
  • 9 People
  • Easy
  • Favorite

Nothing beats a lemon dessert in the summer time – make it a mini version and it’s even better! In partnership with Tidy Mom.

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Ingredients

  • 5.3 oz. Walkers Shortbread Fingers, finely crushed
  • 3 eggs, separated
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup lemon juice
  • zest from 1 lemon
  • 1/3 cup sugar
Mini Lemon Meringue Pie

Method

1
Preheat oven to 350 degrees.
2
Line muffin tin with cupcake papers, or baking cups.
3
Divide shortbread crumbs into 9 cupcake papers. Use the bottom of a glass to press crumbs firmly into muffin well.
4
In a medium bowl, combine egg yolks, condensed milk, lemon juice and lemon zest. Stir until well combined then spoon on top of shortbread crusts.
5
Using an electric mixer, whisk egg whites until stiff. Gradually add sugar and continue to beat several minutes until sugar is completely dissolved.
6
Spoon meringue over lemon filling, being sure to go past the edges of your pies.
7
Bake for 10 minutes, or until the meringue is golden.
8
Turn oven off, and leave the pies to cool inside oven, with door open.
9
Serve pies when completely cool - or store in refrigerator until ready to serve.

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