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Mini Lemon Meringue Pies

Mini Lemon Meringue Pies

Sarah
These Mini Lemon Meringue Pies feature crisp buttery crusts, silky homemade lemon filling, and fluffy toasted meringue—all in perfectly portioned handheld size. Bright, tangy, and elegant, these mini lemon meringue pies are perfect for Easter, spring brunch, baby showers, and summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 mini pies

Ingredients
  

  • For the Crust:
  • 1 ¼ cups all-purpose flour
  • ½ cup unsalted butter cold and cubed
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 –2 tablespoons ice water
  • Pinch of salt
  • For the Lemon Filling:
  • 3 large egg yolks
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¾ cup water
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons unsalted butter
  • For the Meringue:
  • 3 large egg whites
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Instructions
 

  • Step 1: Make the Crust
  • In a bowl, combine flour, sugar, and salt.
  • Cut in cold butter until mixture resembles coarse crumbs.
  • Add egg yolk and ice water. Mix just until dough forms.
  • Wrap and chill for 30 minutes.
  • Step 2: Bake the Mini Shells
  • Preheat oven to 350°F (175°C).
  • Roll dough to ⅛-inch thickness.
  • Cut circles and press into greased muffin tin wells or mini tart pans.
  • Prick bottoms with a fork.
  • Bake 12–15 minutes until lightly golden.
  • Cool completely.
  • Step 3: Prepare the Lemon Filling
  • In a saucepan, whisk sugar and cornstarch.
  • Gradually whisk in water and lemon juice.
  • Cook over medium heat, stirring constantly, until thickened.
  • Remove from heat and whisk in egg yolks.
  • Return to heat for 1–2 minutes, stirring continuously.
  • Remove from heat and stir in butter and lemon zest.
  • Spoon warm filling into cooled crusts.
  • Step 4: Make the Meringue
  • In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
  • Gradually add sugar while beating.
  • Continue beating until stiff, glossy peaks form.
  • Mix in vanilla extract.
  • Step 5: Top & Toast
  • Pipe or spoon meringue over lemon filling, sealing edges completely.
  • Toast with a kitchen torch or bake at 400°F for 5–7 minutes until lightly golden.
  • Cool completely before serving.

Notes

  • Seal meringue to the crust edges to prevent shrinking.
  • Cook lemon filling until thick but not boiling vigorously.
  • Beat meringue until stiff peaks for best structure.
  • Assemble and toast meringue the day of serving for best texture.
  • Store refrigerated up to 2 days.
Keyword Mini Lemon Meringue Pies