Mini Lemon Meringue Pies with Torched Meringue Tops
These mini lemon meringue pies pair a crisp pie crust shell, a creamy lemon curd filling, and a lightly browned meringue top. Serve them at your next birthday, Easter, or any other time!
- Prep
- 30 mins
- Cook
- 12 mins
- Chill Time (for Lemon Curd)
- 1 hr
- Total
- 1 hr 42 mins
- Makes
- 24 servings
These Mini Lemon Meringue Pies pair a pie crust shell with a creamy lemon curd filling and a toasted meringue top. Make them for your next birthday party, for Easter, or any time you feel like it!
Why You Will Love This Recipe
These Mini Lemon Meringue Pies may be small, but they pack a huge punch of mouthwatering lemon flavor! Only fresh lemon juice and zest go into the filling.
The recipe uses store-bought pie crust and an easy lemon curd that comes together in minutes (spoiler: it does need time to chill!) topped with a simple meringue. You can make the mini crust shells and the lemon curd ahead of time, too, which saves a lot of effort!
Whether you are hosting a small party or getting the family together for Easter or a birthday, these mini lemon meringue pies are a great choice.
Enjoy!
What You Will Need
To make these mini lemon meringue pies, you will need:
- Store-Bought Pie Crusts. You can also use one of your favorite homemade pie crust recipes. You will need 2 pie crusts.
- Eggs. You need 4 egg yolks for the lemon curd and 2 egg whites for the meringue. I suggest setting aside 2 of the egg whites while you make the lemon curd, so you can use them for the meringue.
- Granulated Sugar. Adds sweetness to the lemon curd and helps stabilize the meringue.
- Cornstarch. Thickens the lemon curd.
- Cream of Tartar. Adding it to the meringue makes it sturdier and less likely to weep.
- Lemon. You need just one lemon, for both the juice and the zest. I do not recommend skipping the zest or using bottled lemon juice.
- Unsalted Butter. As the lemon curd cools, the butter helps it thicken and gives it a smooth texture. You should still strain the lemon curd after cooking it.
How to Make the Recipe
Here is a brief overview of how to make these easy lemon meringue mini pies. For the full printable recipe, which you can make in US customary or metric measurements using the toggle switch, see the recipe card below.
Make the lemon curd. Start with this, since it needs at least 1 hour in the fridge to chill (overnight is even better) before it goes into the mini crusts.
Press the curd through a fine-mesh sieve to remove any lumps before it cools, then cover the surface with plastic wrap so a skin does not form.
Make the mini pie crusts. Unroll the pie crusts and roll them out a little more with a floured rolling pin. Cut out each crust with a 2.25-inch or 2.5-inch round cookie cutter. Lay them over the mini muffin cavities and press them in. A shot glass works perfectly for this!
Line each unbaked crust with a mini muffin or cupcake liner (or small squares of aluminum foil), fill with pie weights or dry beans, then bake. Let the shells cool completely before adding the lemon curd.
Fill each pie crust with lemon curd. I used a small piping bag, but a spoon works too. You do not need a decorative tip. Just fill the bag and snip off the end.
Make the meringue. Make sure every tool you use for the meringue (mixing bowl, whisks, and so on) is spotless. Once it is made, fill a large piping bag with meringue, then toast each top with a small kitchen blowtorch. You can find these at most kitchen supply stores or online.
Storing the mini lemon meringue pies. Keep the mini pies in an airtight container in the refrigerator for up to 3-5 days. The meringue holds up well.
Frequently Asked Questions
Can I use homemade pie crust instead of store-bought?Yes, absolutely! Browse any of my delicious pie recipes for some really good buttery pie crusts.
Can I use store-bought lemon curd?Yes! I recommend either two jars of Bonne Maman or Dickinson's lemon curd.
What should I do with the leftover pie crust?You can either make more mini lemon meringue pies or press all the leftover dough into one disc and freeze it (wrap it in plastic wrap twice and seal it in a freezer bag).
Can I make mini lemon meringue pies in advance?Yes! You can make the mini pie crusts and the lemon curd in advance: 2-3 days ahead for the crusts and up to a week for the curd. I suggest making the meringue topping on the day you serve them.
If you tried this Mini Lemon Meringue Pies recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for visiting!
Mini Lemon Meringue Pies with Torched Meringue Tops
These mini lemon meringue pies pair a pie crust shell with a creamy lemon curd filling and a toasted meringue top. Make them for a birthday, Easter, or any day you want a treat!
- Prep
- 30 mins
- Cook
- 12 mins
- Chill Time (for Lemon Curd)
- 1 hr
- Total
- 1 hr 42 mins
- Makes
- 24 servings
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
Method
- Preheat the oven to 375ºF. Spray a 24-cavity mini muffin tin with baking spray.
- Cut out 24 circles from the pie crusts using a 2.25-inch or 2.5-inch round cookie cutter. Place one over each muffin cavity. Use a shot glass to press into the center of each circle to form the mini shells. Prick the bottom of each shell 1-2 times with a fork.
- Lay mini muffin liners or small squares of aluminum foil over each crust and fill with pie weights (dry beans work well too). Bake for 10-12 minutes. Take them out and let them cool completely. Baked shells can be kept in an airtight container at room temperature for 2-3 days.
- In a medium saucepan, combine the egg yolks, granulated sugar, cornstarch, lemon zest, lemon juice, and unsalted butter. Whisk constantly over low-medium heat until the curd thickens (about 5-6 minutes).
- Remove the curd from the heat and use a spatula to press it through a fine-mesh sieve into a mixing bowl. Lay plastic wrap directly on the surface of the curd so no film forms, then refrigerate it for at least 1 hour, or overnight. Stored in a tightly sealed container, lemon curd keeps for up to a week in the fridge.
- With a hand mixer and a medium mixing bowl, or a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
- Add the granulated sugar and keep mixing for another 8-10 minutes, until stiff peaks form.
- Using a small or medium piping bag or a spoon, fill each baked mini shell with lemon curd. I suggest filling them only half full.
- Fill a medium piping bag with meringue and pipe a swirl on top of each mini lemon pie. Lightly brown the meringue with a kitchen blowtorch.
Baker’s notes
- If you want to fill the shells with even more lemon curd, make 2 batches of the filling. Leftover pie crust can be rerolled into more mini pies, or frozen for later. Wrap it twice in plastic wrap, then place it in a freezer bag. Move it to the refrigerator the night before you plan to use it so it comes to room temperature. You can also use store-bought lemon curd instead of the homemade version.
