Mini Lemon Meringue Pie

Mini Lemon Meringue Pie


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


  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.

Serve pies when completely cool - or store in refrigerator until ready to serve.

Shortbread Fingers
Shortbread Fingers Shortbread Fingers