Mini Lemon Meringue Pies are the perfect blend of tangy lemon curd, flaky crust, and pillowy meringue topping. These delightful treats are a miniature version of the classic lemon meringue pie and offer all the flavor in a convenient, elegant package. Whether you’re hosting a party, celebrating a holiday, or simply indulging in a personal craving, these mini pies are sure to impress. The crisp crust complements the creamy, tart filling while the meringue adds a light, sweet contrast. Easy to make and even easier to love, these pies are a fantastic dessert for any occasion.
Ingredients
For the crust:
1 ¼ cups all-purpose flour
½ cup cold unsalted butter, cubed
2 tablespoons granulated sugar
¼ teaspoon salt
3-4 tablespoons ice water
For the lemon filling:
¾ cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
¼ teaspoon salt
1 cup water
2 egg yolks, lightly beaten
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon unsalted butter
For the meringue:
2 egg whites
¼ teaspoon cream of tartar
¼ cup granulated sugar
½ teaspoon vanilla extract
Instructions
- Prepare the crust:
In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time and mix just until the dough comes together. Do not overwork the dough.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. - Roll and bake the crusts:
Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick. Use a round cutter to cut out circles and press them into a mini muffin tin, making sure each cup is fully lined.
Prick the bottoms with a fork and place a small piece of parchment paper with pie weights or dried beans on top of each. Bake for 10–12 minutes or until lightly golden. Remove the weights and cool completely. - Make the lemon filling:
In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add water while whisking to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Slowly whisk about half of the hot mixture into the beaten egg yolks, then return the egg mixture to the pan. Cook for another 2–3 minutes, stirring constantly. Remove from heat and stir in lemon juice, zest, and butter. Mix until smooth.
Spoon the filling into the cooled mini pie crusts, filling each nearly to the top. - Prepare the meringue:
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
Spoon or pipe the meringue onto each pie, spreading it all the way to the edges to seal in the filling and avoid shrinking during baking. - Bake the mini pies:
Return the pies to the oven and bake at 375°F (190°C) for 8–10 minutes, or until the meringue is golden brown. Keep a close eye on them to prevent overbrowning. - Cool and serve:
Let the pies cool at room temperature for about 1 hour, then refrigerate for at least 2 hours to fully set. Serve chilled for best flavor and texture.