mini lemon meringue pie recipe

Written BySheba G Updated On
mini lemon meringue pie recipe
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The Best mini lemon meringue pie recipe

I’ve always been a fan of lemon meringue pie, and I’m so glad I can share this mini version with you. This recipe is perfect for any occasion, whether it’s a family gathering or just a Tuesday night dinner.

My kids love helping me make the mini pies, and they’re always excited to taste the tangy lemon filling and fluffy meringue topping. I’ve experimented with different types of citrus, but there’s something special about the way the lemon flavor shines through in these bite-sized treats.

One of the things I appreciate most about this recipe is how easy it is to make – even my youngest child can help with the mixing and assembly. The key to success lies in using high-quality ingredients and not overmixing the batter, which can result in a dense meringue.

I like to serve these mini pies at room temperature, but they’re also delicious chilled or reheated in the oven for a few minutes before serving.

Mini Lemon Meringue Pie

Mini Lemon Meringue Pie

4.7 from 660 votes

Delightful mini lemon meringue pies with a tangy lemon filling and fluffy meringue topping. Perfect for a refreshing dessert.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1/4 tsp salt
1-2 tbsp ice water

For the Lemon Filling

1 cup granulated sugar
2 tbsp cornstarch
1/4 tsp salt
1/2 cup fresh lemon juice
2 tbsp lemon zest
2 large eggs
2 tbsp unsalted butter, softened

For the Meringue

2 large egg whites
1/4 tsp cream of tartar
1/4 cup granulated sugar

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2In a mixing bowl, combine flour, powdered sugar, and salt.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Divide the dough into 4 equal portions and press each into a greased 4-inch pie tin.
6Prick the bottom of each crust with a fork to prevent bubbles.
7Bake for 12-15 minutes or until the crusts are lightly golden.
8While the crusts are baking, prepare the lemon filling.
9In a saucepan, whisk together granulated sugar, cornstarch, and salt.
10Gradually whisk in lemon juice and lemon zest.
11Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
12Remove from heat and let it cool for 5 minutes.
13In a separate bowl, whisk the eggs and gradually add the hot lemon mixture, whisking constantly.
14Stir in the softened butter until well combined.
15Pour the filling into the pre-baked crusts and spread evenly.
16Preheat the oven broiler to high.
17In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
18Gradually add the granulated sugar and beat until stiff, glossy peaks form.
19Spoon or pipe the meringue onto the lemon filling, spreading it to the edges of the crust to seal.
20Broil for 1-2 minutes or until the meringue is lightly golden.
21Watch carefully to prevent burning.
22Remove from the oven and let the pies cool completely before serving.

🔧Equipment

Mixing bowl
Pie crust cutter
Baking sheet
Pie tins
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

One of my favorite things about this recipe is how versatile it is – whether you’re looking for a sweet treat for your family or just want something quick and easy for yourself, these mini lemon meringue pies are always a good idea.

They’re also perfect for potlucks or parties because they’re so easy to transport and serve.

Plus, they make great leftovers – simply reheat them in the oven for a few minutes until they’re warm and gooey.

❓ Frequently Asked Questions About Mini Lemon Meringue Pie

Q1: What is the best type of citrus to use in this recipe?

The best type of citrus to use in this recipe is freshly squeezed lemon juice. I find that using bottled lemon juice can result in a less intense flavor, so if possible, try to use fresh lemons for the best taste.

Q2: Can I use a stand mixer to mix the batter?

Yes, you can use a stand mixer to mix the batter, but be careful not to overmix it – this can result in a dense meringue. Instead, try to mix it just until it comes together in a ball and then stop mixing.

Q3: How do I ensure that my meringue topping is fluffy and not soggy?

To ensure that your meringue topping is fluffy and not soggy, make sure that your mixing bowl and beaters are spotlessly clean before starting – any residual moisture can cause the egg whites to become soggy.

Q4: Can I make these mini pies ahead of time?

Yes, you can make these mini pies ahead of time – simply assemble them up to a day in advance and store them in an airtight container in the fridge until you’re ready to bake them.

Q5: How do I store leftover mini pies?

To store leftover mini pies, place them in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months – simply thaw at room temperature when you’re ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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