These Mini Lemon Meringue Pies are the perfect bite-sized dessert for any occasion. With a buttery, flaky crust, a tangy lemon curd filling, and a soft, cloud-like meringue topping, these little treats pack big flavor into a small package. Whether you’re hosting a party, attending a potluck, or simply craving a citrusy sweet, these pies offer the classic taste of lemon meringue in a fun, portable size.
They’re easy to make, visually impressive, and sure to become a favorite among guests of all ages. Their bright flavor and elegant look make them an ideal choice for spring gatherings, bridal showers, or afternoon tea. Once you take a bite, the balance of sweet, tart, and creamy textures will leave you reaching for another.
Ingredients
For the crust:
1 ½ cups all-purpose flour
½ cup cold unsalted butter, cubed
¼ cup granulated sugar
¼ teaspoon salt
3–4 tablespoons cold water
For the lemon filling:
½ cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest
½ cup granulated sugar
2 large eggs
2 large egg yolks
¼ cup unsalted butter, cut into pieces
For the meringue topping:
2 large egg whites
¼ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract
Instructions
- Prepare the crust:
In a large bowl, mix together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. - Preheat and prep mini tins:
Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin or mini tart pans. Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Use a round cutter to cut out circles slightly larger than the muffin cups. Press the dough circles into the tins and trim any excess. Prick the bottoms with a fork and bake for 10–12 minutes or until lightly golden. Allow to cool completely. - Make the lemon filling:
In a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and egg yolks over medium-low heat. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and stir in butter until smooth and fully melted. Let the curd cool slightly, then spoon into the cooled pie crusts. Chill in the fridge while preparing the meringue. - Prepare the meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract. - Assemble the pies:
Spoon or pipe the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. Use the back of a spoon to create swirls or peaks. - Bake the meringue:
Place the pies under a preheated broiler for 1–2 minutes or bake at 375°F (190°C) for 6–8 minutes until the meringue is golden brown. Watch carefully to avoid burning. - Cool and serve:
Let the pies cool completely. Refrigerate for at least 1 hour before serving to allow the filling to set. These mini pies are best enjoyed the same day, but they can be stored in the fridge for up to two days.
These Mini Lemon Meringue Pies combine elegance and flavor in a size that’s easy to serve and fun to eat. Each bite brings together the crispness of the crust, the refreshing zing of lemon, and the delicate sweetness of toasted meringue. Perfect for dessert tables or afternoon indulgence, these pies are a citrusy sensation that never fails to impress.