I feel certain that a whole cookbook could be written on Southern lemon desserts. There’s lemon chess pie, lemon bars, lemon meringue pie, lemon curd, lemon cream pie, lemon icebox cookies, lemon poppyseed cake, lemon squares, lemon pound cake, and lemon this and lemon that! It seems that Southerners love lemon in more things than just sweet tea. I’m slowly making my way through the lemon-flavored classic desserts and scaling down the recipes to serve two. When I came to mini lemon meringue pie, I found that I preferred it in a tart pan in order to achieve the perfect lemon curd to meringue ratio in each bite. If you prefer mile-high meringue, double the ingredients for the meringue (minus 1 teaspoon sugar) and proceed. This recipe has a lot of steps, however the crust and lemon curd can be made 1-2 days ahead of time.
