little lemon meringue pies recipe

Written BySheba G Updated On
little lemon meringue pies recipe
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The Best little lemon meringue pies recipe

I love little lemon meringue pies recipe, it’s a classic dessert that never fails to impress. The combination of the tangy lemon filling and the sweet, fluffy meringue topping is just perfect. I remember making this recipe for the first time when my kids were young, and they just loved it.

It’s a great dessert to serve at family gatherings or even as a special treat for a weeknight dinner. The best part is that it’s relatively easy to make and requires minimal ingredients. I like to use fresh lemons for the best flavor, and I also add a bit of zest to the meringue for extra texture.

The result is a beautiful, golden-brown pie that’s sure to be a hit with anyone who tries it. Over the years, I’ve perfected this recipe to make it even more delicious and easier to prepare. I use a simple pastry crust that’s easy to roll out and shape into individual pie molds.

The lemon filling is made with fresh lemon juice, sugar, eggs, and a bit of flour, which gives it a nice texture. I also add a sprinkle of sugar on top of the meringue before baking for an extra layer of sweetness. This recipe makes about 12 individual pies, which are perfect for serving at parties or family gatherings.

I like to serve them warm, but they’re also great at room temperature or even straight from the fridge if you need to prepare ahead of time. The best part is that these little pies can be made in advance and refrigerated or frozen for up to two weeks, making them perfect for busy families or hosts who want to impress their guests without too much fuss.

Little Lemon Meringue Pies

Little Lemon Meringue Pies

4.6 from 1320 votes

These delightful Little Lemon Meringue Pies are a perfect blend of tangy lemon curd and light, fluffy meringue, all nestled in a buttery crust. They are the perfect size for a satisfying treat.

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

🥘Ingredients

For the Pie Crust

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

For the Lemon Filling

1/2 cup granulated sugar
2 tbsp cornstarch
1/4 tsp salt
1/2 cup freshly squeezed lemon juice
2 large egg yolks
1 tbsp lemon zest
2 tbsp unsalted butter, softened

For the Meringue

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

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2In a mixing bowl, combine flour, cold cubed butter, and salt.
3Using a pastry cutter or your fingers, work the ingredients until the mixture resembles coarse crumbs.
4Add ice water gradually, mixing until the dough just comes together.
5Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 10 minutes.
6On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
7Cut out four small circles using a round cutter or a glass.
8Press each circle into a greased muffin tin cup, ensuring the dough covers the bottom and sides.
9Prick the bottom with a fork to prevent puffing.
10Bake for 10-12 minutes, or until the crust is lightly golden.
11Remove from the oven and set aside to cool.
12In a saucepan, combine sugar, cornstarch, and salt.
13Gradually whisk in lemon juice and egg yolks until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Remove from heat and stir in lemon zest and softened butter until fully incorporated.
16Pour the lemon filling into the cooled pie crusts.
17In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
18Gradually add sugar and continue beating until stiff, glossy peaks form.
19Spoon or pipe the meringue onto the lemon filling in the pie crusts, ensuring the meringue touches the edges to seal.
20Place the muffin tin under the broiler 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.
23Enjoy your Little Lemon Meringue Pies.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Saucepan
Whisk
Oven
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 300mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Ensure the lemon zest is finely grated to avoid any bitter taste.

Watch Video Of How Little Lemon Meringue Pies Works

The little lemon meringue pies are a delightful treat that can be enjoyed at any occasion. They are perfect for family gatherings, potlucks, or even as a special dessert after a weekday dinner. These mini pies are versatile and can be customized to suit various dietary preferences, making them a great choice for any crowd. Whether you are serving them as a light snack or a show-stopping dessert, these little lemon meringue pies are sure to impress.

And if you are looking for a fun family activity, making these pies together can be a rewarding experience. Plus, the health benefits of the lemon curd and the smaller portion size make them a guilt-free indulgence. So, next time you are planning a gathering or simply want to treat yourself to a delicious dessert, give these little lemon meringue pies a try. You wont be disappointed.

The recipe is simple, the flavors are delightful, and the process is enjoyable. They are a crowd-pleaser and a great way to enjoy a classic dessert in a more manageable size. Plus, they can be prepared ahead of time, making them a convenient choice for busy families. So, go ahead and give them a try.

I promise you wont be disappointed.

❓ Frequently Asked Questions About Little Lemon Meringue Pies

Q: What type of pastry crust is best for these little pies?

A: You can use either all-butter or all-shortening pastry crust for these little pies, whichever you prefer. All-butter crust will give you a flaky texture, while all-shortening crust will be more tender and less crumbly.

Q: Can I use bottled lemon juice instead of fresh lemons?

A: While bottled lemon juice is convenient, it lacks the depth of flavor that fresh lemons provide. If you do choose to use bottled lemon juice, start with half the amount called for in the recipe and adjust to taste.

Q: How do I get my meringue topping to brown evenly?

A: To get your meringue topping to brown evenly, make sure your oven is at the right temperature (350°F) and bake for about 15-20 minutes or until golden brown. You can also try using a kitchen torch to give your meringue an extra-brown finish.

Q: Can I make these little pies in advance?

A: Yes! You can make these little pies up to two weeks in advance by baking them without the meringue topping and then freezing them until you’re ready to assemble and bake them.

Q: Do I need any special equipment for this recipe?

A: No special equipment is required beyond what you’d normally have in your kitchen pantry. However, if you do happen to have a pastry brush on hand, use it to brush some egg wash on top of your pie crust before baking for an extra-golden finish.

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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