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Mini Lemon Meringue Pies
Lemony and creamy with a flaky crust, mini lemon meringue pies are the perfect citrus treat. Delightful to eat and easy to make with just five ingredients.
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Lemony and creamy with a flaky crust, mini lemon meringue pies are the perfect citrus treat. These cute little pies are easy to make and delightful to eat.
MORE RECIPES: Lemon Brownies | Lemon Lasagna | Lemon Crinkle Cookies
Mini Lemon Meringue Pies
Bright and fresh, mini lemon meringue pies are the perfect size for this sweet and tart dessert. Friends and family will adore this finger food dessert that can be made with just five ingredients.
Serve these adorable mini lemon pies for a brunch or tea party. They make a delicious addition alongside other bite-sized desserts like mini cherry cheesecake or cream puffs.
With tangy lemon curd filling, topped with fluffy meringue and nestled into a flaky, buttery crust, mini lemon meringue pies are the same flavors of a classic lemon meringue pie, just in miniature form.
Mini Lemon Meringue Pies Ingredients
- Pie crust - premade pie crusts, either store-bought or homemade
- Lemon Curd - jars of Lemon Curd
- Eggs - egg whites
- Cream of tartar
- Sugar - granulated sugar
Piping the lemon curd into the pie crusts is much easier than trying to spoon the filling in. You can make your own piping bag by snipping off the corner of a Ziploc bag. Scoop the lemon curd into the Ziploc bag and then pipe the lemon curd into your pie shells.
Make sure that your eggs are at room temperature before beginning. Room temperature eggs whip faster, and to a greater volume, than cold egg whites. Using cream of tartar also helps to stabilize the meringue making it bigger and fluffier.
When looking for stiff peaks, you want peaks that stand up when the beaters are lifted. In addition to growing the meringue under the broiler, you can also use a kitchen torch if you have one.
How to Make Mini Lemon Meringue Pies
PIE CRUST
FIRST STEP: Remove the pie crusts from the refrigerator and let them sit on the counter for 15 minutes.
SECOND STEP: Gently roll out 1 pie crust. Using a round cookie cutter that is a bit larger than the mini muffin tin circles, cut the pie crust into as many circles as you can. Carefully place the cutouts into the mini muffin tin. Push down in the middle of the cutouts with your fingers and shape the crust to the shape of the pan.
THIRD STEP: Place in the oven and bake per package directions, or until lightly golden brown. Once done baking, remove from the oven and place the mini bites on a wire rack to completely cool.
FOURTH STEP: Repeat steps to bake the second batch.
LEMON CURD
FIFTH STEP: Once the mini pie crusts are cooled fill each crust to the top with store-bought lemon curd. Set aside.
MERINGUE
SIXTH STEP: In the bowl of a stand mixer add room temperature egg whites. Use the whisk attachment to beat on medium-high until they become frothy and soft peaks form. This takes around one minute.
SEVENTH STEP: While the mixer is still running add the cream of tartar, then begin adding the sugar a tablespoon at a time, while continuing to beat on high. Go slowly when adding the sugar; this part may take 5 to 10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar incorporated.
EIGHTH STEP: When the mixture has formed stiff peaks stop the stand mixture. Over-mixing will cause your meringue to fall.
NINTH STEP: Add meringue to a piping back with a tip ¾ of the way full. Pipe the meringue on the top of each lemon curd bite.
TENTH STEP: Preheat the oven broiler too high. Place the mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes. Watch it carefully so it doesn't burn.
Can I use homemade lemon curd?
If you want to make your own homemade lemon curd, you can use that in place of store-bought for these lemon tarts.
Can I make one large pie with this recipe?
Yes, this easy lemon meringue pie recipe can also be made as one large 9-inch pie instead of as tarts.
Can I freeze lemon meringue pie?
You can keep mini lemon meringue tarts in an airtight container in the freezer for up to three months.
How To Store Mini Lemon Meringue Pies
IN THE FRIDGE: Store leftover mini lemon meringue pies in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: Mini lemon meringue pies can be kept in the freezer in an airtight container for up to 3 months. Defrost in the refrigerator before serving.
Mini Lemon Meringue Pies
Lemony and creamy with a flaky crust, mini lemon meringue pies are the perfect citrus treat. Delightful to eat and easy to make with just five ingredients.
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Ingredients
Pie Crust
- 2 premade crust ((store-bought or try our homemade pie crust recipe).)
Lemon Curd
- 2 (10-ounce) jars of Lemon Curd
Meringue
- 4 egg whites (room temperature (super important → room temp))
- ½ teaspoon cream of tartar
- 1 cup granulated sugar
DIRECTIONS
Pie Crust
- Remove the pie crusts from the refrigerator and let them sit on the counter for 15 minutes.
- Gently roll out 1 pie crust. Using a round cookie cutter that is a bit larger than the mini muffin tin circles, cut the pie crust into as many circles as you can. Carefully place the cutouts into the mini muffin tin. Push down in the middle of the cutouts with your fingers and shape the crust to the shape of the pan.
- Place in the oven and bake per package directions, or until lightly golden brown. Once done baking, remove from the oven and place the mini bites on a wire rack to completely cool.
- Repeat steps to bake the second batch.
Lemon Curd
- Once the mini pie crusts are cooled fill each crust to the top with store-bought lemon curd. Set aside.
Meringue
- In the bowl of a stand mixer add room temperature egg whites. Use the whisk attachment to beat on medium-high until they become frothy and soft peaks form. This takes around one minute.
- While the mixer is still running add the cream of tartar, then begin adding the sugar a tablespoon at a time, while continuing to beat on high. Go slowly when adding the sugar; this part may take 5 to 10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar incorporated.
- When the mixture has formed stiff peaks stop the stand mixture. Over-mixing will cause your meringue to fall.
- Add meringue to a piping back with a tip ¾ of the way full. Pipe the meringue on the top of each lemon curd bite.
- Preheat the oven broiler too high. Place the mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes. Watch it carefully so it doesn't burn.
Nutrition
Calories: 101kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 68mg | Potassium: 32mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Calcium: 3mg | Iron: 1mg
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