Lemon Meringue Pies, mini size
These Mini Lemon Meringue Pies combine a pie crust shell, a creamy lemon curd filling, and a toasted meringue top! Make them for your next birthday party, Easter, or whenever!
Why this bake works
These Mini Lemon Meringue Pies might be small, but they pack a ton of lip-smackingly good lemon flavor! Only fresh lemon juice and zest are used to make them!
The method combines store-bought pie crust with an easy lemon curd that comes together in minutes (spoiler—it does need time to chill!) with a simple meringue for the perfect topper. You can make both the mini pie crust shells and the lemon curd in advance, too, to save time!
If you're having a small party or bringing the family together to celebrate Easter or a birthday, these mini lemon meringue pies are a great way to go!
Enjoy!
What goes in
To make these mini lemon meringue pies, you'll need.
- Store-Bought Pie Crusts. You can also use one of your favorite house-made pie crust recipes. You'll need 2 pie crusts.
- Eggs. 4 egg yolks are needed for the lemon curd and 2 egg whites are needed for the meringue topping. Try saving 2 of the egg whites from when you're making the lemon curd for the meringue.
- Granulated Sugar. Adds a little sweetness to the lemon curd and helps to stabilize the meringue.
- Cornstarch. Helps to thicken the lemon curd.
- Cream of Tartar. Adding this to your meringue will make it sturdier and less likely to weep.
- Lemon. Just one lemon is needed for the lemon juice and lemon zest. I don't recommend skipping the zest and using bottled lemon juice.
- Unsalted Butter. Helps to thicken the lemon curd as it cools and gives it a nice smooth texture. It's still recommended you strain the lemon curd after cooking it.
How it comes together
Below is a brief overview of how to make these easy lemon meringue mini pies. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the method card below.
Make the lemon curd. Try making this first because it takes a minimum of 1 hour to chill (overnight is even better) before you can add it to the mini pie crusts.
Make sure to use a fine-mesh sieve to get all the lumps out of the lemon curd before cooling, and cover the top of the lemon curd with plastic wrap so it doesn't form a film on top.
Make the mini pie crusts. Unroll the pie crusts and roll them out a bit more with a floured rolling pin. Use a 2.25″ or 2.5″ round cookie cutter to cut out each pie crust. Place them over the mini muffin cavities and press down to form the crusts. A shot glass works evenly for this part!
Cover each unbaked pie crust with a mini muffin or cupcake liner (or you can use small squares of aluminum foil), fill with pie weights or beans, then bake. Let the pie crust shells cool completely before filling them with the lemon curd.
Fill each pie crust with lemon curd. I used a small piping bag for the lemon curd, but you can also use a spoon. You don't need a decorative tip for this. Just fill a piping bag and snip the end off before using.
Make the meringue. Make sure all of your meringue-making tools (mixing bowl, whisks, etc.) are super clean. Once made, fill a large piping bag with the meringue, then toast each top with a small kitchen blowtorch. You can find these at any kitchen supply type store or online.
Storing the mini lemon meringue pies. You can store the mini pies in an airtight container in the refrigerator for up to 3-5 days. The meringue should hold up just fine.
Questions on this bake
Can Use house-made pie crust instead of store-bought?Yes, genuinely! Check out any of my flavorful pie recipes for some truly good buttery pie crusts.
Can Use store-bought lemon curd?Yes! I would recommend either two jars of Bonne Maman's or Dickinson's lemon curd.
What should I do with the leftover pie crust?You can choose to either make more mini lemon meringue pies or pat it all together into one disc and freeze it (double wrap in plastic wrap and place in a well-sealed freezer bag).
Can I make mini lemon meringue pies in advance?Yes! You can make the mini pie crusts and lemon curd in advance. 2-3 days in advance for the pie crusts and up to a week for the lemon curd. Try making the meringue topping the day of serving.
- Yield 24 servings
- Prep 30 minutes
- Cook 12 minutes
- Total 1 hour 42 minutes
- Calories 116
Ingredients
Mini Pie Crusts
- 2 Refrigerated Store-Bought Pie Crusts
Lemon Curd Filling
- 4 large Egg Yolks, save 2 egg whites for meringue
- 1/2 cup Granulated Sugar
- 3 tbsp Cornstarch
- 1 tsp Lemon Zest
- 4 tbsp Fresh Lemon Juice
- 3 tbsp Unsalted Butter
Meringue Topping
- 2 large Egg Whites
- 1/4 tsp Cream of Tartar
- 1/4 cup Granulated Sugar
Tools
- Round Cookie Cutter, either 2 1/4" or 2 1/2" diameter
- Non-stick Mini Muffin and Cupcake Tin, 24 cups
- Small Kitchen Blow Torch, for browning the meringue tops
Method
Mini Pie Crusts
- Heat the oven to 375ºF. Spray a 24-cavity mini muffin tin with baking spray.
- Cut out 24 circles with a 2.25" or 2.5" round cookie cutter from pie crusts. Place them over the top of each muffin cavity. Then using a shot glass, press down over the center of each pie crust circle and press down to create the mini pie shells. Prick the bottom of each pie shell 1-2 times with a fork.
- Place mini muffin liners or small squares of aluminum foil over the top of each pie crust and fill with pie weights (dry beans work well too). Bake for 10-12 minutes. Remove from the oven and allow it to cool completely. Baked pie shells can be kept in an airtight container at room temperature for 2-3 days.
Lemon Curd Filling
- In a medium-sized saucepan, stir together the egg yolks, granulated sugar, cornstarch, lemon zest, lemon juice, and unsalted butter, whisking continually over low-medium heat until the lemon curd has thickened (about 5-6 minutes).
- Remove the lemon curd from heat and, using a spatula, press the lemon curd through a fine-mesh sieve into a mixing bowl. Add a layer of plastic wrap directly over top of the lemon curd (to avoid getting a film over the top) and chill in the refrigerator for a minimum of 1 hour, or overnight. Kept in a tightly sealed container, lemon curd will last up to a week in the refrigerator.
Meringue Topping
- Using your hand mixer and a medium-size mixing bowl or your stand mixer and the whisk attachment, beat the egg whites and cream of tartar on medium-high speed until soft peaks form.
- Add in the granulated sugar, then mix for another 8-10 min until stiff peaks form.
Assembling the Mini Lemon Meringue Pies
- Using a small or medium-size piping bag or spoon, fill each baked mini pie shell with the lemon curd filling. Try filling them only half full.
- Fill a medium-size piping bag with the meringue and pipe the tops of each mini lemon pie. Lightly brown the tops of each meringue with a kitchen blow torch.
Baker notes
If you would like to fill your pie shells with even more lemon curd filling, Try making 2 batches of this lemon curd filling.
Leftover pie crust can be re-rolled to create more mini lemon meringue pies or can be stored in the freezer to use for a later date. Try double wrapping the leftover pie crust in plastic wrap, then placing it in a freezer bag for storage. Place in the refrigerator the night before to bring to room temperature before using.
You can also use store-bought lemon curd filling in place of this house-made lemon curd filling.
