I’m thrilled to share these mini lemon meringue pies with you today! There’s something magical about the combination of buttery crust, tangy lemon filling, and cloud-like meringue that makes my taste buds do a happy dance. These bite-sized treats are perfect for parties, but honestly, I sometimes make a batch just for myself on a random Tuesday. They’re surprisingly simple to put together, and the results look so impressive that your friends will think you spent hours in the kitchen. Ready to discover the secret?
Why You’ll Love these Mini Lemon Meringue Pies
While full-sized desserts definitely have their place, these mini lemon meringue pies are about to become your new favorite treat.
They’re perfectly portioned for individual servings, making them ideal for parties or when you just want a little something sweet.
The contrast between the buttery crust, tangy lemon filling, and fluffy meringue creates a perfect bite every time.
Can you imagine a better combination of textures and flavors?
Plus, they’re surprisingly easy to make.
Room temperature egg whites, as mentioned in the recipe tip, truly do make all the difference in achieving that gorgeous, cloud-like meringue topping.
What Ingredients are in Mini Lemon Meringue Pies?
These mini lemon meringue pies require just a handful of simple ingredients to create that perfect balance of buttery, tangy, and sweet that we all crave.
- 2 pie crusts (store-bought or homemade)
- 1 cup lemon curd
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 2 tablespoons granulated sugar
Remember to bring those egg whites to room temperature before whipping them up—this little detail makes a world of difference in creating that gorgeous, fluffy meringue topping that browns so beautifully under the broiler.
How to Make these Mini Lemon Meringue Pies
Step 1: Prepare the Crusts
Roll out your 2 pie crusts on a lightly floured surface and cut them into rounds using a cookie cutter or small glass. These little circles will become the foundation of your delightful mini pies.
Step 2: Form the Mini Crusts
Press each round into the cups of a mini muffin pan, gently pushing the dough against the sides to create that classic pie shape.
Don’t stress if they’re not perfect—rustic edges add character.
Step 3: Blind Bake the Crusts
Bake the empty crusts at 350°F for 10-15 minutes until they’re golden and crisp.
Think of this as giving your crusts a head start before they meet their tangy filling.
Step 4: Fill with Lemon Curd
Once the crusts have cooled completely, spoon about 1 tablespoon of your 1 cup of lemon curd into each mini pie shell.
The bright yellow filling should come just below the rim of each crust.
Step 5: Whip the Meringue
In a clean, dry bowl, beat 4 egg whites with 1/8 teaspoon cream of tartar until soft peaks form.
The mixture will look like billowy clouds starting to take shape.
Using a stand mixer will make achieving the perfect meringue consistency much easier and faster than whipping by hand.
Step 6: Add Sugar to Meringue
Gradually sprinkle in 2 tablespoons of granulated sugar while continuing to beat the egg whites until stiff, glossy peaks form.
The meringue should stand tall when you lift the beaters.
Step 7: Top with Meringue
Dollop or pipe the meringue onto each lemon-filled mini pie, creating decorative swirls or peaks.
Make sure the meringue touches the crust edges all the way around to prevent shrinking.
Step 8: Brown the Meringue
Place your topped pies under the broiler for just a minute or two, watching carefully until the meringue turns a beautiful golden brown.
Those little caramelized peaks are what dreams are made of.
What to Serve with Mini Lemon Meringue Pies
These dainty little treats are perfect for afternoon tea or as the grand finale to a dinner party.
I love pairing them with a scoop of vanilla ice cream for a cold-hot contrast that makes the lemon flavor sing even brighter. A handful of fresh berries on the side adds a pop of color and complements the tartness beautifully.
For drinks, try serving these minis with earl grey tea (the bergamot notes are magical with lemon) or a small glass of limoncello for the adults.
If you’re hosting brunch, these pies fit right in alongside a savory quiche or breakfast casserole to balance the meal.
And don’t forget a dollop of lightly sweetened whipped cream on the side for guests who want to gild the lily just a bit more.
Mini Lemon Meringue Pies Substitutions and Variations
• Seasonal Garnishes: Top with candied lemon peel, fresh berries, edible flowers, or a light dusting of colored sanding sugar to match any holiday theme.
Leftovers and Storage for these Mini Lemon Meringue Pies
These mini treats are definitely best enjoyed fresh, as meringue tends to weep and crusts can soften over time.
If you do have leftovers:
- Store in the refrigerator in an airtight container for up to 2 days. The meringue may deflate slightly and become chewier.
- For the best texture, avoid freezing completed pies as the meringue will break down.
- To refresh stored pies, let them come to room temperature before serving (about 20-30 minutes). This helps revive some of the original texture.
- If you want to make components ahead, you can freeze unbaked pie shells for up to a month and prepare the lemon curd up to a week in advance (refrigerated).
- Pro tip: Store with paper towels between layers to absorb excess moisture and prevent sogginess.
Final Thoughts
These mini lemon meringue pies are the perfect balance of sweet, tart, and airy all wrapped up in a bite-sized package.
The contrast between the crisp crust, smooth lemon curd, and cloud-like meringue creates a textural symphony that’s simply irresistible.
They’re particularly wonderful for spring gatherings, afternoon teas, or any occasion when you want to serve something impressive without the fuss of slicing a full-sized pie.
Plus, their miniature size means guests can indulge guilt-free.
There’s something magical about that first bite when the meringue gives way to bright lemon filling—a little taste of sunshine no matter the season.