Mini Lemon Meringue Pies

Ingredients

• 3 eggs, separated
• 0.75 cup white sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1 cup water
• 3 tablespoons freshly grated lemon zest, or to taste
• 6 tablespoons freshly squeezed lemon juice, or to taste
• 1 tablespoon butter
• 6 prepared mini graham cracker pie crusts
• 0.25 teaspoon almond extract

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Beat 3 yolks together in a bowl until smooth; set aside.
3. Whisk ¾ cup sugar, cornstarch, and flour together in a saucepan until thoroughly combined; whisk in water, lemon zest, and lemon juice. Bring to a boil over medium heat; reduce heat to a simmer. Add egg yolks and butter; whisk until filling is smooth and thickened. Divide hot lemon filling among crusts.
4. Beat egg whites, remaining ¼ cup sugar, and almond extract together in a glass or metal bowl with an electric mixer until meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each pie with about 1-inch meringue; spread into decorative swirls and peaks with a spatula, completely covering filling with meringue.
5. Bake in the preheated oven until meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Cool before serving.