Mini Lemon Meringue Pies

Mini lemon meringue pies have a buttery crust, tangy lemon filling, and fluffy toasted meringue topping. They’re easy to make and perfect for any occasion!

Jump to Recipe

Mini lemon meringue pies have a crispy, buttery crust, a creamy lemon filling, and a fluffy toasted meringue topping. They’re the perfect bite-sized treat for holidays, parties, or any time you want something sweet and tangy. You can make them ahead, and they look impressive without much effort. Serve them chilled or fresh from the oven for a dessert that everyone will love.

This recipe is easy to make with simple ingredients and step-by-step photos to guide you. Follow the pro tips and tricks to get the perfect meringue every time. Check out the frequently asked questions for expert answers before you bake!

Miniature lemon meringue pies are the perfect bite-sized treat with a buttery crust, tangy lemon filling, and fluffy toasted meringue. They take less than an hour to make and are great for parties, holidays, or anytime you want a sweet and tart dessert.

These mini pies look impressive but are surprisingly easy to make with simple ingredients. Follow the step-by-step guide to create a bakery-quality dessert right at home!

What you'll need to make this lemon meringue mini tarts recipe:

For The Pie Crust:

• 2 premade pie crusts (store-bought or try our homemade pie crust recipe)

For The Lemon Curd:

• 2 (10-ounce) jars of lemon curd

For The Meringue:

• 4 egg whites, room temperature
• ½ teaspoon of cream of tartar
• 1 cup of granulated sugar

Make your mini lemon meringue pies even better with simple swaps and tasty extras! Try these easy ingredient changes to create a dessert that’s all your own:

• Substitute Graham Cracker Crust: Use crushed vanilla wafers or shortbread cookies for a sweeter, buttery base.
• Add Fresh Berries: Top with raspberries, blueberries, or strawberries for extra sweetness and color.
• Substitute Lemon Juice: Swap fresh lemon juice for lime juice to give the filling a tangy twist.
• Add Lemon Zest: Stir lemon zest into the filling for even more citrus flavor.
• Substitute Cornstarch: Use flour instead of cornstarch to thicken the lemon filling if needed.
• Add a Drizzle of White Chocolate: Melted white chocolate pairs perfectly with the tart lemon filling.
• Substitute Vanilla Extract: Try almond or coconut extract in the meringue for a unique flavor.

Get ready to make the best individual lemon meringue tarts with a crispy crust, tangy filling, and fluffy meringue topping. Follow along with our pictures, step-by-step instructions, and expert tips and tricks to get perfect results. Let’s get started!

For The 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 one pie crust onto your work surface.

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.

Prick the bottoms of the tart shells with a fork to let steam escape while baking.

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 cool completely.

FOURTH STEP: Repeat steps to bake the second batch.

For The Lemon Curd

FIRST STEP: Once the mini pie crusts are cooled, fill each tart shell to the top with store-bought lemon curd. Set aside. 

For The Meringue Topping

FIRST STEP: In the medium bowl of a stand mixer, add the room-temperature egg whites.

Use the whisk attachment to beat egg whites on medium-high speed until they become frothy and soft peaks form. This takes around one minute.

SECOND 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.

Don’t skip the cream of tartar step, as cream of tartar helps to stabilize the meringue, making it bigger and fluffier.

Go slowly when adding the sugar; this part may take five to ten minutes of continuous beating/adding sugar.

Make sure to scrape the sides of the bowl to get all the sugar incorporated.

THIRD STEP: When stiff peaks form in the mixture, stop the stand mixer. Over-mixing will cause your meringue to fall.

FOURTH STEP: Add meringue to a piping bag with a tip ¾ of the way full. Pipe meringue on the top of each lemon curd bite.

FIFTH STEP: Preheat the oven broiler too high. Place the mini-muffin pan under the broiler until the meringue is evenly toasted, about two minutes. Watch it carefully so it doesn’t burn.

Enjoy these mini meringue tartlets for any occasion, from casual gatherings to fancy celebrations. Their bite-sized shape makes them easy to serve, and their sweet, tangy flavor is a hit with both kids and adults. Here are some of the best ways to enjoy this delicious dessert:

• Holidays and Special Celebrations: These mini pies make a stunning dessert for Easter, Thanksgiving, or baby showers. Their bright lemon flavor adds a fresh touch to any spread. Serve them with a strawberry shortcake roll or strawberry mousse for a dessert table everyone will love.
• Summer Picnics and Backyard Parties: The refreshing lemon curd makes these pies a great warm-weather treat. Pack them in a cooler and enjoy them outdoors. Pair them with homemade lemonade or iced tea for a perfect summer combo.
• Dessert for a Fancy Dinner: Mini lemon meringue pies add an elegant touch to dinner parties without extra effort. Their light, airy texture balances rich main courses. Serve them after chicken marsala or buffalo chicken pasta for a show-stopping meal.

Mini lemon meringue tarts are a favorite for so many reasons. They’re easy to make, look fancy, and taste amazing every time. Here’s why readers keep coming back to this recipe:

• Bite-Sized and Fun: No slicing needed! These little pies are easy to grab, serve, and enjoy without any mess.
• Sweet and Tangy Balance: The bright lemon filling and fluffy meringue create the perfect mix of tart and sweet flavors.
• Easy to Make: No special skills required! Just follow the simple steps for a foolproof homemade dessert.
• Great for Any Occasion: These mini pies work for casual get-togethers, fancy dinners, or just because you’re craving something sweet.
• Make-Ahead Friendly: Prep them in advance and serve when you’re ready. No last-minute baking stress!

This recipe is a must-try for lemon lovers and anyone who wants a delicious, homemade dessert without the hassle!

Can I use store-bought pie crust for mini lemon meringue pies?
Yes, you can use a pre-made pie crust to save time. Just cut it into circles and press into a mini muffin tin.

Why is my lemon filling runny?
Your lemon filling might be runny if it didn’t cook long enough. Keep stirring over medium heat until it thickens properly.

How do I keep my meringue from weeping?
To prevent weeping, spread the meringue while the lemon filling is still warm. This helps it stick and stay firm.

Can I use bottled lemon juice instead of fresh?
Yes, but fresh lemon juice gives the best flavor. Bottled juice works in a pinch, but it may taste slightly different.

How do I know when my meringue is done?
Your meringue is ready when the peaks turn golden brown. Watch closely while baking to avoid burning.

Can I make mini lemon meringue pies ahead of time?
Yes, you can make them a few hours ahead. Keep them chilled and add the meringue just before serving for the best texture.

What’s the best way to serve mini lemon meringue pies at a party?
Arrange them on a dessert tray for easy grabbing. Use mini cupcake liners to keep hands clean and make serving simple.

Should I serve mini lemon meringue pies warm or cold?
They taste great both ways! Serve warm for a soft, gooey filling or chilled for a firmer, refreshing bite.

Can I garnish mini lemon meringue pies before serving?
Yes! Add a sprinkle of lemon zest, a dusting of powdered sugar, or a tiny mint leaf for a fresh touch.

How can I serve these pies for a fancy event?
Plate them individually with a small swirl of whipped cream. A lemon slice on the side makes them look extra elegant.

Do mini lemon meringue pies need plates and forks?
Nope! These bite-sized pies are easy to eat with your hands, making them perfect for casual parties and gatherings.

Can I serve mini lemon meringue pies with other desserts?
Absolutely! Offer them alongside chocolate treats or fresh fruit for a well-balanced dessert table with different flavors.

Follow these simple directions, tips, and tricks to store your mini lemon meringue pies properly. Keeping them fresh ensures the crust stays crisp, the lemon filling holds its texture, and the meringue stays fluffy. Check out the storage FAQs below for the best ways to store, freeze, and reheat this delicious dessert.

Can I make mini lemon meringue pies ahead of time?
Yes, you can prepare them a few hours in advance. Keep them chilled until ready to serve for the best texture.

What’s the best way to store leftover mini lemon meringue pies?
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days.

Can I freeze mini lemon meringue pies?
These small lemon meringue pies will freeze for up to three months.

How do I keep the crust from getting soggy when storing?
Store them in a single layer in an airtight container. Avoid stacking to keep the crust crisp.

What’s the best way to reheat mini lemon meringue pies?
For a warm filling, place them in a 325°F oven for five minutes. Let them cool slightly before serving.

Can I reheat mini lemon meringue pies in the microwave?
Yes, but use short ten second bursts to avoid overcooking the meringue. Serve immediately for the best texture.

Mini Lemon Meringue Pies

Mini lemon meringue pies have a buttery crust, tangy lemon filling, and fluffy toasted meringue topping. They’re easy to make and perfect for any occasion!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Course Dessert, Desserts, Pie

Cuisine American

Servings 20 servings

Calories 214 kcal

Ingredients

  

1x2x3x

Pie Crust

• 2 pre-made pie crusts (store-bought or try our homemade pie crust recipe)

Lemon Curd

• 20 ounces lemon curd ((two 10-ounce jars))

Meringue

• 4 egg whites (room temperature)
• ½ teaspoon cream of tartar
• 1 cup granulated sugar

DIRECTIONS

 

Pie Crust

• Remove the pie crusts from the refrigerator and let 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.

Notes

• This recipe can also be made as one large 9-inch pie instead of as tarts.
• Spooning the lemon curd into a Ziploc bag with the corner snipped off and piping it into the shells makes it much easier than trying to spoon the filling in.
• It is very important that your egg whites are at room temperature. They whip faster than cold egg whites and they also whip to a greater volume than cold egg whites.
• Cream of tartar helps to stabilize the meringue making it bigger and fluffier.
• Stiff peaks stand up when the beaters are lifted.
• If you have a kitchen torch, you could also use that to brown the meringue instead of under the broiler.

Nutrition

Calories: 214kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 165mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 0.2IU | Calcium: 4mg | Iron: 0.5mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes