Mini Lemon Meringue Pies

Yield: 12 mini pies | Prep Time: 25 minutes | Chill Time: Overnight

Lemon curd and meringue are easier to make than I imagined when going into culinary school. I was always intimidated by pastries. As a young culinary student, there seemed to be a gazillion reasons why pastries flop, and until I realized that there are simpler techniques and shortcuts, I thought that something like this would be too challenging to try. I’ve taken what I learned back then and simplified it for my own ease and yours.

INGREDIENTS

1 cup sugar

3 large eggs

Finely grated lemon zest

1 cup lemon juice

8 tablespoons (1 stick / ½ cup) unsalted butter, melted

12 store-bought mini graham cracker crusts

1 (3.5-ounce) package lemon pudding mix

1 (8-ounce) container frozen whipped topping, thawed

Lemons for garnish

Granulated suger

DIRECTIONS

1. In a large microwave-safe bowl, whisk together the sugar and eggs until smooth and well combined. Whisk in the lemon zest, lemon juice, and butter.
2. Cook in the microwave on full power in 1-minute increments, stirring after each minute, until the lemon curd is thick and coats the back of a spoon.
3. Strain the curd through a fine-mesh sieve to remove any lumps. Pour the curd into the prepared crusts.
4. Make the lemon pudding according to the package directions.
5. Fold in the whipped topping.
6. Dollop each pie with the pudding–whipped topping mixture.
7. Refrigerate the pies overnight.
8. Top with lemon slices and zest. Sprinkle with sugar and slightly torch (optional).
9. Serve chilled.

NOTE

If torching the tops: Using a kitchen blow torch with a medium flame, pass over the topping on the bars, just barely above the surface, working in a circular pattern until the surface turns a light golden brown.