Individual Lemon Meringue Pies

1. 1

   Preheat oven at 325 degrees F.

2. 2

   In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks.

3. 3

   Divide among the mini pie crusts.

4. 4

   Bake for 10 to 12 minutes until the filling is just set, it can still be wobbly in the center when shaken.

5. 5

   With an electric mixer, beat egg whites with cream of tartar until soft peaks form.

6. 6

   Gradually beat in the sugar until stiff.

7. 7

   Transfer the meringue to a piping bag fitted with a medium star tip.

8. 8

   Pipe stars of meringue all over the surface of each pie.

9. 9

   With a blow torch, carefully brown the meringue on top of the pies.

* Per serving · 4 servings · Values may vary.

No additional tips available.