Mini Lemon Meringue Pie

"If you’re going to make crust, filling and meringue, why not just make a large pie? Because then you’d have to share. This is a real treat, a tiny pie that tastes, perhaps, even better than a slice of a big one. And when it comes to pie, it’s definitely faster and easier when you keep things small. You could use a quarter of a pre-rolled refrigerated pie crust, trimming it to fit your ramekin or mini pie pan. But you can also mix up a little ball of pastry in moments. The secret to keeping this speedy? Beat the egg whites and make the filling while the crust bakes, then pour the hot filling into the hot crust, slather on the meringue and pop it back in the oven. If you let the crust cool, you have to let the filling cool as well or the crust gets soggy. When everything is hot, you can move more quickly — and eat your little pie that much faster...."