Mini Lemon Meringue Pies Recipe

If you have a craving for something bright and delightful, this Mini Lemon Meringue Pies Recipe is your new best friend in the kitchen. These petite pies pack a punch of zesty lemon curd topped with a cloud of toasted meringue, all nestled in a perfectly crisp crust. Whether you’re serving them up for a party or just treating yourself, each bite offers a harmonious balance of tartness and sweet fluffiness that feels like sunshine on a plate. They’re irresistibly charming, easy to make, and guaranteed to bring a smile with every mouthful.

Ingredients You’ll Need

Keeping the ingredient list simple is one of the best parts about this Mini Lemon Meringue Pies Recipe. Every component plays a key role in crafting the perfect texture and flavor, from the buttery crust to the light, airy meringue topping.

• Pie crusts: Choose store-bought for convenience or homemade for that extra personal touch; these form the sturdy base for your pies.
• Lemon curd: The star of the show, bursting with vibrant citrus flavor that sings in every bite.
• Egg whites: Essential for crafting the fluffy, glossy meringue that crowns these pies.
• Cream of tartar: Helps stabilize the egg whites so your meringue holds its shape beautifully.
• White sugar: Sweetens and gives the meringue its signature glossy finish and perfect peaks.

How to Make Mini Lemon Meringue Pies Recipe

Step 1: Prepare the Crust

Start by rolling out your two pie crusts to about a quarter-inch thickness. Using a round cutter or the rim of a glass, cut out circles to fit snugly in your mini muffin or tart pan. Gently press each round into the wells, forming small crust cups that will hold all the lemony goodness. Preheat your oven to 350°F, then bake the crusts for 10 to 15 minutes until they turn a lovely golden brown. Keep a close watch so they don’t over-bake and become too crisp to bite into.

Step 2: Add the Lemon Curd Filling

Once your crusts have cooled slightly, spoon lemon curd generously into each pie shell. Fill them nearly to the top to ensure every bite bursts with citrus flavor. Setting them aside now lets you focus on your meringue masterpiece.

Step 3: Whip Up the Meringue Topping

In a clean, dry bowl, whisk the egg whites with the cream of tartar until soft peaks start to form—this means when you lift your whisk, gentle peaks hold their shape but flop over. Gradually add the white sugar while continuing to beat until you reach stiff, glossy peaks that stand tall and proud. This is the magic that turns your pies into show-stopping treats.

Step 4: Top and Brown the Pies

Spoon or pipe the meringue carefully over the lemon curd, covering it completely for that classic pie look. Then place the pies under the broiler for just a few moments, watching closely, until the meringue develops a beautiful golden brown crust with crispy tips. Remove and let them cool before diving in—this cooldown helps the meringue set perfectly.

How to Serve Mini Lemon Meringue Pies Recipe

Garnishes

A sprinkle of finely grated lemon zest or a few fresh mint leaves can elevate these pies visually and add a subtle fragrance that enhances the bright lemon flavor. Tiny edible flowers also make for a charming touch if you want to impress guests.

Side Dishes

These mini pies shine best on their own but pairing them with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream brings a creamy contrast that pairs delightfully with the zingy lemon. Fresh berries alongside also complement the tartness beautifully.

Creative Ways to Present

Serve your Mini Lemon Meringue Pies Recipe on a pretty tiered dessert stand to make a striking centerpiece at your next gathering. For an extra fun twist, offer a variety of mini pie flavors so guests can sample and savor. If you’re feeling artistic, pipe the meringue into whimsical swirls or peaks that showcase your personal flare.

Make Ahead and Storage

Storing Leftovers

You can keep leftover pies in an airtight container in the refrigerator for up to two days; just be aware that the meringue might soften slightly but will still taste fantastic.

Freezing

Freezing is not recommended since meringue tends to lose its delicate texture once thawed. The crust might also become soggy, so it’s best to enjoy these pies fresh or within a couple of days.

Reheating

If you want to refresh the meringue’s crispy surface, briefly broil the pies again for a minute or two, but watch carefully to avoid burning. Avoid reheating in the microwave as this will make the meringue rubbery.

FAQs

Can I use a different type of crust for Mini Lemon Meringue Pies Recipe?

Absolutely! While traditional pie crust is classic, you can experiment with graham cracker crust or even a gluten-free option to suit dietary preferences. Each will add its own unique flavor and texture.

How do I make lemon curd from scratch?

Homemade lemon curd involves whisking together eggs, sugar, fresh lemon juice, and butter over gentle heat until thickened. It’s worth the effort for its fresh, vibrant taste, but store-bought curd works beautifully if you’re short on time.

What’s the best way to get stiff peaks for meringue?

Use eggs at room temperature and a completely clean bowl free of any grease. Add cream of tartar early in the whipping process to stabilize the egg whites and slowly incorporate sugar for the best glossy, stiff results.

Can I make these pies ahead for a party?

You can assemble the pies ahead but wait to broil the meringue topping until right before serving. This keeps the meringue looking fresh and perfectly toasted.

Is it safe to eat raw egg whites in the meringue?

The egg whites are cooked briefly under the broiler, which kills any bacteria. Using fresh, high-quality eggs and proper broiling ensures your meringue is safe and delicious.

Final Thoughts

There’s something truly special about a Mini Lemon Meringue Pies Recipe that brings joy not only to your taste buds but to your entire kitchen experience. These little pies are simple to make, utterly charming, and bursting with bright lemon flavor balanced by sweet, fluffy meringue. I promise once you whip these up, they will become a beloved treat you’ll want to make over and over. So grab your ingredients, dive in, and get ready to fall in love with every bite.

Mini Lemon Meringue Pies Recipe

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These Mini Lemon Meringue Pies are delightful bite-sized treats featuring a crisp pie crust filled with tangy lemon curd and topped with a light, fluffy meringue that is beautifully browned under the broiler. Perfect for entertaining or a sweet snack, these pies combine classic flavors with visually appealing presentation.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Pie Crust

• 2 pie crusts (store bought or homemade, cut into rounds to fit mini muffin pan)

Lemon Curd Filling

• 1 cup lemon curd (recipe linked separately or store-bought)

Meringue Topping

• 4 egg whites
• 1/8 teaspoon cream of tartar
• 2 tablespoons white sugar

Instructions

1. Prepare the Crust: Roll out the two pie crusts about 1/4 inch thick on a clean surface. Using a round cutter or the rim of a glass, cut out rounds sized to fit your mini muffin or tart pan.
2. Shape the Crust: Place each round into the mini muffin or tart pan cups, pressing gently to form a small well to hold the filling.
3. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crusts.
4. Bake the Crusts: Bake the crust-lined pan for 10 to 15 minutes or until the crusts turn golden brown. Monitor closely to prevent burning.
5. Cool the Crusts: Remove the crusts from the oven and allow them to cool completely before filling.
6. Add Lemon Curd Filling: Spoon the lemon curd into each cooled crust, filling almost to the top. Set aside to prepare the meringue.
7. Make the Meringue: In a clean bowl, whisk together the 4 egg whites and 1/8 teaspoon cream of tartar until soft peaks form.
8. Add Sugar: Gradually add the 2 tablespoons of white sugar, continuing to beat until stiff, glossy peaks form.
9. Top the Pies: Spoon or pipe the meringue over the lemon curd-filled crusts, covering the top completely.
10. Broil the Meringue: Place the pies under a preheated broiler and cook briefly until the meringue is nicely browned and crispy on top. Watch carefully as this happens quickly.
11. Cool and Serve: Remove from the broiler and let the mini pies cool before serving to enjoy their perfect texture and flavor.
12. Enjoy: Devour these delicious mini lemon meringue pies as a refreshing dessert or snack.

Notes

• Ensure the egg whites are free from any yolk for best meringue results.
• Do not overbake the crust; golden brown is ideal to avoid a dry crust.
• Broil the meringue just until brown to avoid burning, as it browns quickly.
• Store leftover pies in the refrigerator for up to 2 days for best freshness.
• Use fresh lemon curd or a high-quality store-bought variety for the best flavor.