Get ready to indulge in the most epic mini lemon meringue pie extravaganza of your life!

Today, we’re diving into the world of sweet treats, and trust me, you won’t want to miss this! Imagine a tart, zesty lemon filling, topped with a fluffy, golden-brown meringue, all wrapped up in a bite-sized package. Yes, please!

First, preheat your oven to 350 degrees F (175 degrees C). While that’s heating up, beat 3 egg yolks in a bowl until they’re smooth and silky. Set them aside for now.

In a saucepan, whisk together 3/4 cup sugar, 2 tablespoons cornstarch, and 2 tablespoons all-purpose flour. Add in 1 cup water, 6 tablespoons freshly squeezed lemon juice, and 3 tablespoons freshly grated lemon zest. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.

Add the egg yolks and 1 tablespoon butter to the saucepan, whisking until the filling is smooth and thickened. Remove it from the heat and spoon the hot lemon filling into 6 prepared mini graham cracker pie crusts.

Now, it’s time for the meringue! Beat 3 egg whites, 1/4 cup sugar, and 1/4 teaspoon almond extract in a metal or glass bowl until the mixture is fluffy and holds stiff peaks. Top each lemon pie with about 1-inch meringue and spread it into decorative swirls and peaks with a spatula, covering all of the lemon filling with meringue.

Pop those pies into the preheated oven and bake for about 10 minutes, or until the meringue is lightly golden brown with darker brown peaks and swirls. Allow them to cool before serving, and get ready for the oohs and aahs!

These mini lemon meringue pies are the perfect treat for any occasion. They’re easy to make, adorable, and absolutely delicious. So go ahead, indulge in a few (or a dozen) and enjoy the sweet, tangy, fluffy goodness!