There’s something magical about a perfect lemon meringue pie—the balance of tart and sweet, the buttery crust, and that billowy, toasted meringue on top. Now imagine all that goodness in a bite-sized form! These Mini Lemon Meringue Pies are the perfect little treats for any occasion. Whether you’re hosting a party, craving something sweet, or just want a fun baking project, these mini pies are guaranteed to impress.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Mini Lemon Meringue Pies
Perfectly Balanced Flavors: The tangy lemon curd pairs beautifully with the sweet, fluffy meringue.
Easy to Serve: No slicing required—just grab and enjoy!
Great for Any Occasion: Ideal for parties, brunches, or a fancy dessert at home.
Make-Ahead Friendly: Prep the lemon curd in advance for an easier assembly.
Fun to Make: If you love baking, you’ll enjoy crafting these little delights!
Ingredients in Mini Lemon Meringue Pies
Pie Crust: Buttery, flaky, and the perfect base for these mini treats. You can use homemade or store-bought.
Lemon Curd: A silky, tangy-sweet filling made with fresh lemon juice, sugar, eggs, and butter.
Egg Whites: The key to a light and airy meringue topping.
Sugar: Sweetens the meringue and helps it hold its shape.
Cream of Tartar: Stabilizes the meringue, making it fluffy and glossy.
Vanilla Extract: Adds a subtle depth of flavor to the meringue.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Prepare the Crust: Preheat your oven and roll out your pie dough. Cut into small rounds and press into a mini muffin tin. Bake until golden and let cool.
Make the Lemon Curd: In a saucepan, whisk together lemon juice, sugar, eggs, and butter. Cook over medium heat until thickened, then strain for a smooth texture. Let it cool completely.
Fill the Mini Pies: Spoon the cooled lemon curd into each baked crust, filling them almost to the top.
Whip Up the Meringue: Beat the egg whites with sugar and cream of tartar until stiff peaks form. Add vanilla for extra flavor.
Top and Toast: Pipe or spoon the meringue onto the mini pies, creating beautiful peaks. Use a kitchen torch to lightly toast the tops, or broil for a golden finish.
Chill and Serve: Let the mini pies set before serving. Enjoy these bite-sized delights!
How to Serve Mini Lemon Meringue Pies
On a Dessert Platter: Perfect for brunches, parties, or afternoon tea.
With Fresh Berries: A handful of raspberries or blueberries adds a fresh contrast.
Dust with Powdered Sugar: A light sprinkle makes them even more elegant.
Chilled or Room Temperature: They taste great either way, but chilling helps the flavors meld.
Additional Tips
Use Fresh Lemons: Fresh juice and zest make a big difference in flavor.
Let the Lemon Curd Cool Completely: Warm curd can make the meringue slide off.
Be Gentle with the Meringue: Overbeating can make it grainy, so stop once you reach stiff peaks.
Store Properly: Keep them in the fridge and enjoy within 2 days for the best texture.
FAQ Section
Q1: Can I use store-bought lemon curd?
A1: Yes! It’s a great time-saver, but homemade will have a fresher taste.
Q2: How do I keep my meringue from weeping?
A2: Make sure your lemon curd is cool before adding the meringue, and try not to overbeat the egg whites.
Q3: Can I make these ahead of time?
A3: Yes! You can make the crust and curd a day in advance, but add the meringue just before serving.
Q4: Do I need a kitchen torch to toast the meringue?
A4: Nope! You can broil them for a minute or two—just keep an eye on them.
Q5: Can I freeze mini lemon meringue pies?
A5: The crust and curd freeze well, but the meringue doesn’t hold up as well after freezing.
Q6: How do I know when my lemon curd is ready?
A6: It should be thick enough to coat the back of a spoon and hold its shape when cooled.
Q7: What if I don’t have mini muffin tins?
A7: You can use small tart molds or even make bite-sized versions in a regular muffin tin.
Q8: Can I make a sugar-free version?
A8: Yes! Use a sugar substitute in the curd and meringue, but note that the texture may vary.
Q9: How long do these stay fresh?
A9: They’re best enjoyed within 1-2 days, as the meringue can start to soften.
Q10: What other flavors can I try?
A10: Swap lemon for lime, orange, or even passion fruit for a fun twist!
Final Thoughts
These Mini Lemon Meringue Pies are the perfect combination of tangy, sweet, and creamy with a crisp, buttery crust. Whether you’re making them for a special event or just because you love lemon desserts, they’re sure to be a hit. Get ready to impress your friends, family, and—most importantly—your taste buds!
Print
Mini Lemon Meringue Pie
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 1 serving
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Mini Lemon Meringue Pie features a buttery graham cracker crust, a tangy lemon filling, and a light, fluffy meringue topping. It’s the perfect single-serving dessert for when you crave a classic pie without making a full-sized version!
Ingredients
For the Crust:
-
1/4 cup graham cracker crumbs (about 2 sheets, crushed)
-
1/4 tsp sugar
-
1 tbsp salted butter, melted
For the Filling:
-
3 tbsp sugar
-
1 tbsp cornstarch
-
1/3 cup water
-
1 large egg yolk
-
1/2 tbsp salted butter
-
2 tbsp lemon juice
-
1/2 tsp lemon zest (optional)
For the Meringue:
-
1 large egg white
-
1/8 tsp cream of tartar
-
1 1/2 tbsp sugar
Instructions
-
Make the Crust:
-
Preheat oven to 350°F (177°C).
-
In a small bowl, mix graham cracker crumbs, sugar, and melted butter.
-
Press the mixture firmly into a 10-ounce ramekin.
-
Bake for 15 minutes, then set aside to cool.
-
-
Make the Filling:
-
Increase oven temperature to 400°F (200°C).
-
In a saucepan, mix sugar and cornstarch. Slowly whisk in water.
-
Cook over medium heat, stirring constantly, until thickened and boiling. Reduce heat.
-
Whisk egg yolk in a small bowl. Gradually add a spoonful of hot mixture to temper it.
-
Return yolk mixture to saucepan and cook until thick.
-
Remove from heat and stir in butter, lemon juice, and zest.
-
Pour filling over the baked crust.
-
-
Make the Meringue:
-
Beat egg white and cream of tartar on medium-high speed until foamy (about 2 minutes).
-
Gradually add sugar, ½ tbsp at a time, beating until stiff peaks form.
-
-
Top & Bake:
-
Spread meringue evenly over filling, sealing the edges.
-
Bake for 8-10 minutes, until golden brown.
-
-
Cool & Serve:
-
Let pie cool to room temperature before refrigerating. Serve chilled.
-
Notes
-
Seal the edges with meringue to prevent shrinking.
-
Storage: Keep leftovers covered in the fridge for up to 2 days.
-
No ramekin? Use a small oven-safe dish.
Nutrition
- Serving Size: 1 mini pie
- Calories: 340
- Sugar: 38g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg