These Mini Lemon Meringue Pies pair a crisp pie crust shell with silky lemon curd and a lightly toasted meringue top. They’re ideal for birthdays, Easter, or any spring gathering.
Table of Contents
- Why You’ll Love This Recipe!
- Mini Lemon Meringue Pies Recipe Ingredients
- Helpful Tools for Making Mini Pies
- How to Make Mini Lemon Meringue Pies
- Recipe FAQs
- Try These Other Lemon Desserts from Beyond the Butter!
- Mini Lemon Meringue Pies Recipe
Why You’ll Love This Recipe!
Bright, fresh flavor. These bite-sized pies deliver an intense lemon flavor using fresh lemon juice and zest—no bottled juice substitutes.
Simple and flexible. The recipe uses store-bought pie crusts and a straightforward lemon curd that cooks quickly (then needs chilling). The mini pie shells and lemon curd can be prepared ahead of time to streamline assembly.
Perfect for gatherings. These mini pies make a pretty, portable dessert for parties, Easter brunches, or birthdays.
Mini Lemon Meringue Pies Recipe Ingredients
A quick overview of the ingredients you’ll need.
- Store-bought pie crusts: Two refrigerated crusts (or use your favorite homemade dough).
- Eggs: 4 egg yolks for the curd; 2 egg whites for the meringue (reserve 2 whites when separating eggs for the curd).
- Granulated sugar: Sweetens the curd and stabilizes the meringue.
- Cornstarch: Thickens the lemon curd.
- Cream of tartar: Helps the meringue hold shape and prevents weeping.
- Lemon: Zest and fresh juice from one lemon for best flavor.
- Unsalted butter: Adds richness and smooth texture to the curd; strain the curd after cooking for the smoothest result.
Helpful Tools for Making Mini Pies
Handy tools that make assembly easier:
- 2.25″ or 2.5″ round cookie cutter (to cut crust circles)
- Non-stick 24-cavity mini muffin tin
- Mini muffin liners or small foil squares for blind-baking
- Small kitchen blowtorch (optional) to toast meringue tops
How to Make Mini Lemon Meringue Pies
Below is a concise overview of the method. The full, detailed recipe follows in the recipe card.
Make the lemon curd first. Cook the curd on low-medium heat until thickened, press through a fine-mesh sieve, cover with plastic wrap directly on the surface to prevent a skin, and chill for at least 1 hour (overnight is better).
Form and blind-bake the mini pie shells. Roll the crust slightly, cut 24 circles, press them into a greased mini muffin tin (a shot glass helps shape them), line each with a liner or foil and pie weights, then bake until set. Cool completely.
Fill the shells. Pipe or spoon the chilled lemon curd into each baked shell—about half full unless you double the curd.
Make the meringue. Whip the reserved egg whites with cream of tartar until soft peaks form, add the sugar and beat to stiff peaks. Pipe or spoon the meringue onto each mini pie and lightly brown the tops with a kitchen torch.
Storage. Store the assembled pies in an airtight container in the refrigerator for 3–5 days; the meringue holds up well when chilled.
Recipe FAQs
Yes. A flaky homemade pie crust works great—use your preferred recipe and proceed the same way.
Yes. Store-bought curd is a convenient shortcut if you prefer.
Re-roll and cut more circles for extra minis, or double-wrap and freeze the dough for later use.
Yes. Make the baked mini shells 2–3 days ahead and the lemon curd up to a week in advance. Make the meringue the day you plan to serve for best texture.
Try These Other Lemon Desserts from Beyond the Butter!
Lemon Shortbread Cookies
Super Easy Lemon Bars
Small Batch Lemon Cupcakes
Lemon Meringue Ice Cream Pie
Or explore the lemon desserts category in the recipe box on the original site for more ideas.
Mini Lemon Meringue Pies
Equipment
-
Round cookie cutter (2 1/4″ or 2 1/2″)
-
Non-stick 24-cup mini muffin tin
-
Small kitchen blowtorch (optional)
Ingredients
Mini Pie Crusts
- 2 Refrigerated Store-Bought Pie Crusts
Lemon Curd Filling
- 4 large egg yolks (save 2 egg whites for meringue)
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp lemon zest
- 4 tbsp fresh lemon juice
- 3 tbsp unsalted butter
Meringue Topping
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
Mini Pie Crusts
- Preheat oven to 375ºF. Spray a 24-cavity mini muffin tin with baking spray.
- Cut out 24 circles with a 2.25″ or 2.5″ cookie cutter from the pie crusts. Press each circle into the mini muffin cavities using a shot glass or similar tool and prick the bottoms 1–2 times with a fork.
- Cover each crust with a mini liner or small foil square, fill with pie weights or dry beans, and bake 10–12 minutes. Cool completely. Baked shells can be stored in an airtight container at room temperature for 2–3 days.
Lemon Curd Filling
- In a medium saucepan, whisk together egg yolks, granulated sugar, cornstarch, lemon zest, lemon juice, and butter. Cook over low–medium heat, whisking constantly, until the curd thickens (about 5–6 minutes).
- Remove from heat and press the curd through a fine-mesh sieve into a bowl. Cover the surface with plastic wrap to prevent a skin and chill at least 1 hour or overnight. The curd will keep up to a week refrigerated in a sealed container.
Meringue Topping
- Beat the egg whites and cream of tartar on medium-high speed until soft peaks form. Gradually add sugar and continue beating 8–10 minutes until stiff peaks form.
Assembling the Mini Lemon Meringue Pies
- Fill each cooled mini pie shell about halfway with chilled lemon curd using a piping bag or spoon.
- Pipe or spoon meringue onto each filled shell. Carefully brown the tops with a small kitchen blowtorch until lightly toasted.
Notes
If you prefer fuller pies, make two batches of the lemon curd to have extra filling.
Leftover crust can be re-rolled for more mini pies or double-wrapped and frozen. Thaw overnight in the refrigerator before using.
Store-bought lemon curd can be substituted for the homemade curd if desired.
Nutrition
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Carbohydrates: 14 g
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Protein: 2 g
Nutritional information is an estimate and will vary based on specific ingredients used.