Little Lemon Meringue Pies Recipe

How to Make Little Lemon Meringue Pies

1. Whisk together 1 cup all-purpose flour and 1/4 teaspoon salt in a bowl.
2. Cut in 1/2 cup shortening and 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup ice water, mixing with a fork until the dough just comes together. Add more water, a tablespoon at a time if needed.
4. Divide the dough in half.
5. On a lightly floured surface, roll each portion of dough into a 5-inch circle.
6. Carefully transfer each circle to two 10-ounce custard cups.
7. Gently press the dough up the sides of the cups, about 1 1/8 inches high.
8. Place the cups on a baking sheet.
9. Bake at 425°F (220°C) for 7-10 minutes, or until golden brown.
10. While the crusts bake, prepare the lemon filling: In a medium saucepan, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt.
11. Gradually whisk in 1 cup cold water until smooth.
12. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
13. Reduce heat to low and cook for 2 minutes more, stirring constantly.
14. Remove from heat. In a small bowl, whisk 1 large egg yolk. Gradually whisk 1/4 cup of the hot filling into the egg yolk to temper it. Pour the yolk mixture back into the saucepan.
15. Bring the filling to a gentle simmer, stirring constantly, for 2 minutes.
16. Remove from heat and stir in 1/4 cup fresh lemon juice and 2 tablespoons (1/4 stick) of unsalted butter.
17. Pour the lemon filling into the baked pastry shells.
18. Prepare the meringue: In a clean, dry bowl, beat 2 large egg whites with 1/4 teaspoon cream of tartar using an electric mixer on medium speed until soft peaks form.
19. Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form (about 1-2 minutes).
20. Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
21. Bake at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown.
22. Let cool completely on a wire rack for at least 1 hour.
23. Refrigerate for at least 3 hours before serving.