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Mini Lemon Meringue Pies Recipe

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4.2 from 6 reviews

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.

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.

Find it online: https://bitezly.com/mini-lemon-meringue-pies-recipe/