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Mini Meringue Lemon Pies: Tangy, Buttery, and Perfectly Sweet in Every Bite
These Mini Meringue Lemon Pies are a bite-sized version of the classic dessert, buttery crust, silky lemon curd, and golden meringue peaks baked to perfection. A fresh, tangy treat everyone will love.
There’s something about a mini lemon meringue pie that feels like sunshine on a plate. These little pies bring all the charm of the classic: buttery crust, silky lemon curd, and fluffy meringue, but in a fun, shareable size. They’re perfect for brunches, tea parties, or just an afternoon craving for something sweet and tangy.
Why You’ll Love Mini Meringue Lemon Pies
- Perfect balance: Tart lemon curd meets buttery crust and sweet meringue.
- Cute & shareable: Mini size means no slicing: just grab and enjoy.
- Make-ahead friendly: Both crust and lemon curd can be prepped ahead.
- Real flavor: Fresh lemon juice and zest make all the difference.
- Light but satisfying: Crisp on top, creamy in the middle, flaky underneath.
Sweet, tangy, and irresistibly golden. These Mini Meringue Lemon Pies are a sunshine-filled dessert that melts in your mouth. Perfect for spring, brunches, or when you just need a zesty pick-me-up.
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Mini Meringue Lemon Pies
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings depending on size 1x
- Category: Desserts
- Method: Easy
Description
These Mini Meringue Lemon Pies deliver bakery-style flavor right from your kitchen. Buttery, tangy, and beautifully golden, they’re pure joy in bite-sized form. Try baking these when you need a bright, feel-good treat.
Ingredients
Crust:
- 6 tbsp unsalted butter, softened
- 3 tbsp sugar
- Pinch of salt
- 1 large egg yolk
- 3/4 cup all-purpose flour
Lemon curd filling:
- 1/3 cup sugar
- 2 tbsp Cornflour
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tbsp finely grated lemon zest
- 3 large egg yolks
- 3 tbsp unsalted butter
Meringue:
- 1/4 cup egg whites (about 2 large eggs)
- 1/2 cup sugar
- 1/4 tsp cream of tartar
- Pinch of salt
You’ll also need:
- Standard non-stick muffin tin
- Baking paper and baking beans
Instructions
- In a medium bowl, beat 6 tbsp unsalted butter until creamy using an electric mixer.
- Add 3 tbsp sugar and a pinch of salt and beat again until smooth.
- Scrape down the sides of the bowl, then add ¾ cup all-purpose flour and 1 large egg yolk.
- Mix just until crumbly.
- Tip it out onto a floured surface, knead gently into a ball, wrap in cling film, and chill for about 30 minutes.
- In a small saucepan, mix ⅓ cup sugar with 2 tbsp Cornflour and a splash of cold water to make a smooth paste.
- Gradually whisk in ½ cup boiling water, then add ¼ cup lemon juice, 2 tbsp lemon zest, 3 large egg yolks, and 3 tbsp butter.
- Cook gently over low heat, stirring until thick and glossy.
- Remove from heat, pour into a bowl, press cling film directly onto the surface to stop it from forming a skin, and chill until needed.
- Lightly grease a standard muffin tin.
- Roll out the chilled dough on a floured surface and cut circles large enough to fit each muffin cup.
- Press them in gently. Line each crust with a small square of parchment paper and fill with baking beans.
- Blind bake at 180°C (350°F) for 15 minutes, remove the paper and beans, then bake another 10 minutes until lightly golden. Let them cool slightly.
- Lower the oven to 150°C (300°F). Spoon the cooled lemon filling into each baked pastry shell, almost to the top.
- In a clean bowl, whisk ¼ cup egg whites with a pinch of salt until soft peaks form.
- Add ½ cup sugar, 1 tablespoon at a time, whisking constantly until the meringue is thick, glossy, and holds stiff peaks.
- Mix in ¼ tsp cream of tartar to stabilize.
- Spoon the meringue into a piping bag and swirl or dollop it generously on top of each filled tart.
- Bake for about 35 minutes, or until the meringue tops are golden and crisp on the outside but soft inside.
- Let them cool in the tin, then gently lift out and cool completely on a wire rack.
- Once cooled, the meringue tops stay slightly chewy and the lemon filling firm but smooth.
- Best enjoyed the same day, though I won’t lie, I’ve stolen one straight from the fridge the next morning, and it’s still divine.
Timeframe Guide:
Chill the crust dough for about 30 minutes
Blind bake at 180°C (350°F) for 15 minutes
Bake Mini Meringue Lemon Pies for about 35 minutes
Let them cool in the tin for 10 minutes
Notes
Created, prepared, tried, and tested by Joy
Mini Meringue Lemon Pies are the perfect mix of buttery crust, zesty curd, and soft meringue peaks. They’re as pretty as they are delicious. Save this sunshine-sweet recipe for your next dessert table.
Mini Meringue Lemon Pies combine buttery crusts, bright lemon curd, and soft meringue peaks in one beautiful bite. Each pie offers a refreshing balance of sweet and tart, making them a perfect dessert for gatherings, brunches, or quiet afternoons at home. The recipe is approachable, elegant, and always leaves guests asking for more.
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