Mini Lemon Meringue Pies Recipe

Introduction

These Mini Lemon Meringue Pies are simple to make and absolutely delicious. They feature a buttery crust, tangy lemon curd, and fluffy toasted meringue topping. Perfect for parties or a sweet treat, this recipe is easy to follow. If you enjoy fruity desserts, try the Easy Homemade Apple Crumble Recipe or Blueberry Buttermilk Breakfast Cake Recipe for more ideas.

Ingredients

These bite-sized treats deliver the perfect balance of buttery crust, tangy lemon filling, and light, sweet meringue in every delightful mouthful.

• 2 pie crusts (store bought or homemade, cut into rounds to fit mini muffin or tart pan)
• 1 cup lemon curd
• 4 egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons granulated white sugar

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: These Mini Lemon Meringue Pies are about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Tart Shells

Roll out your pie dough to ⅛-inch thickness and cut circles to fit your mini tart pans. Gently press the dough into each pan, trimming any excess from the edges.

Prick the bottoms with a fork to prevent air bubbles, then chill the shells for 15 minutes before baking at 375°F (190°C) for 10–12 minutes until lightly golden. Let them cool completely before filling.

Step 2 — Make the Lemon Curd Filling

Whisk together fresh lemon juice, sugar, eggs, and egg yolks in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Remove from heat and stir in cold butter until fully melted and incorporated. Strain the curd through a fine-mesh sieve to ensure a smooth texture, then let it cool slightly before using.

Step 3 — Fill the Tart Shells

Spoon or pipe the lemon curd into the cooled tart shells, filling each about ¾ full. Smooth the tops with a small offset spatula or the back of a spoon.

Refrigerate the filled tarts for at least 30 minutes to allow the curd to set. This helps prevent the meringue from sinking into the filling later.

Step 4 — Prepare the Meringue

In a clean, grease-free bowl, whisk room-temperature egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to whip until stiff, glossy peaks appear.

Test for doneness by lifting the whisk—the meringue should hold a firm peak without drooping. Avoid overbeating, which can cause a grainy texture.

Step 5 — Pipe the Meringue

Transfer the meringue to a piping bag fitted with a star or round tip. Pipe decorative swirls or peaks onto each filled mini lemon meringue pie, covering the lemon curd completely.

Ensure the meringue touches the edges of the crust all around to seal in the filling and prevent shrinkage during baking.

Step 6 — Toast the Meringue

Use a kitchen torch to carefully brown the meringue peaks, moving continuously to avoid burning. Alternatively, bake at 425°F (220°C) for 3–5 minutes until golden.

Watch closely—the meringue can go from perfectly toasted to burnt in seconds. Let the mini lemon meringue pies cool for 10 minutes before serving for best texture.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	42g
Fat	12g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour crust — Creates a gluten-free, lower-carb base with nutty flavor that complements the lemon filling.
• Coconut oil pastry — Provides dairy-free, vegan-friendly crust with subtle tropical notes.
• Greek yogurt filling — Adds protein boost while maintaining creamy texture with tangy flavor balance.
• Monk fruit sweetener — Offers zero-calorie sweetness for lower-carb Mini Lemon Meringue Pies without sugar spikes.
• Aquafaba meringue — Creates egg-free, vegan meringue topping with light texture identical to traditional versions.
• Reduced-sugar lemon curd — Cuts carbohydrates while preserving the bright, tart citrus flavor essential to these mini pies.
• Oat flour crust — Provides gluten-free alternative with heart-healthy fiber and mild flavor that doesn’t overpower the lemon.
• Avocado oil crust — Offers neutral-tasting, low-sodium fat source with heart-healthy monounsaturated fats.

Serving Suggestions

• Pair these Mini Lemon Meringue Pies with freshly brewed Earl Grey tea or a crisp Prosecco for a sophisticated dessert experience.
• Serve as elegant party favors at bridal showers, baby showers, or afternoon tea parties where individual portions are perfect.
• Create a stunning dessert platter by arranging these mini pies alongside fresh berries and mint sprigs for color contrast.
• Offer as a light dessert option after rich meals – the citrus brightness cuts through heavier flavors beautifully.
• Transform into holiday treats by adding edible gold dust to the meringue peaks for festive celebrations.
• Pack in individual containers for picnics or lunchbox treats – they travel well and make any meal special.

For beautiful presentation, use a kitchen torch to create varying degrees of golden-brown peaks on your meringue, and serve these Mini Lemon Meringue Pies on a tiered stand to showcase their elegant appearance.

Common Mistakes to Avoid

• Mistake: Overworking the pie crust dough, which makes it tough. Fix: Mix ingredients just until combined and chill thoroughly before rolling.
• Mistake: Using cold ingredients for the lemon curd, causing lumps. Fix: Ensure eggs and butter are at room temperature before starting.
• Mistake: Underbaking the crust, resulting in a soggy bottom. Fix: Blind bake until golden and fully crisp before adding filling.
• Mistake: Adding sugar to egg whites too quickly when making meringue. Fix: Gradually incorporate sugar only after soft peaks form.
• Mistake: Not sealing the meringue to the crust edge, allowing weeping. Fix: Spread meringue to touch the crust all around to create a seal.
• Mistake: Overfilling mini tart shells with lemon curd, causing spills. Fix: Fill shells only ¾ full to leave room for meringue topping.
• Mistake: Baking meringue at too high a temperature, leading to browning too fast. Fix: Use moderate heat and watch closely for perfect golden tips.
• Mistake: Skipping the cooling step for lemon curd, making it runny. Fix: Allow curd to cool and thicken completely before assembling your Mini Lemon Meringue Pies.
• Mistake: Storing finished pies in an airtight container immediately, creating condensation. Fix: Let pies cool uncovered at room temperature for several hours first.

Storing Tips

• Fridge: Store assembled Mini Lemon Meringue Pies in an airtight container in the refrigerator for up to 3 days. Keep them chilled to maintain food safety.
• Freezer: Freeze unbaked or baked Mini Lemon Meringue Pies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator before serving.
• Reheat: Warm refrigerated Mini Lemon Meringue Pies in a preheated 300°F (150°C) oven for 5–8 minutes, or until the filling is heated through to at least 165°F (74°C) for food safety.

Always cool your Mini Lemon Meringue Pies completely before storing to prevent condensation and sogginess. For best texture, serve chilled or gently reheated.

Conclusion

These Mini Lemon Meringue Pies are the perfect bite-sized treat for any occasion. If you love lemon desserts, you might also enjoy our Magic Lemon Custard Cake Recipe or Cheesecake Lemon Bars Recipe. Give this recipe a try and let us know how it turned out in the comments!

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FAQs

Can I make Mini Lemon Meringue Pies ahead of time?

Yes, you can prepare the crust and lemon filling a day in advance. However, it’s best to whip and brown the meringue just before serving to maintain its texture and height. This ensures your Mini Lemon Meringue Pies are fresh and delicious.

How do I prevent the meringue from weeping on my Mini Lemon Meringue Pies?

Ensure the meringue is spread over the lemon filling while it is still warm, sealing it to the edges of the crust. Also, bake the meringue until golden to stabilize it. This technique helps prevent weeping in your Mini Lemon Meringue Pies.

What is the best way to store leftover Mini Lemon Meringue Pies?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep them away from strong odors. Note that the meringue may soften over time, so enjoy your Mini Lemon Meringue Pies as soon as possible.