Mini Lemon Meringue Pies are a delightful treat that combines the tartness of lemon with the sweetness of a fluffy meringue topping. These bite-sized desserts are perfect for parties, potlucks, or just a special treat for yourself. This recipe is easy to follow and yields impressive results every time.
Why You Will Love This Recipe
This recipe for Mini Lemon Meringue Pies is special because it delivers a perfect balance of flavors and textures in every bite. The crisp, buttery crust, the tangy lemon curd filling, and the sweet, airy meringue create a harmonious combination that’s simply irresistible. Plus, making them in mini form makes them incredibly cute and easy to serve. What’s not to love about these homemade lemon meringue pies?
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup vegetable shortening, cold
- 4-6 tablespoons ice water
For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll and Shape the Crust:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles slightly larger than your mini muffin tin cups. Gently press the dough circles into the muffin tin cups. Prick the bottoms with a fork.
3. Bake the Crusts:
Bake the crusts for 12-15 minutes, or until lightly golden brown. Let them cool completely in the muffin tin before removing.
4. Prepare the Lemon Filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce the heat to low and cook for 1 minute more, stirring constantly.
5. Add Lemon and Egg Yolks:
Remove the saucepan from the heat. Whisk a small amount of the hot mixture into the beaten egg yolks to temper them (this prevents them from scrambling). Then, pour the egg yolk mixture back into the saucepan and whisk until combined. Add the lemon juice, lemon zest, and butter. Stir until the butter is melted and the filling is smooth.
6. Fill the Crusts:
Spoon the lemon filling into the cooled crusts, filling them almost to the top.
7. Make the Meringue:
In a clean, dry glass or metal bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the vanilla extract.
8. Top with Meringue:
Immediately spoon or pipe the meringue onto the lemon filling, making sure to cover the filling completely and create decorative swirls.
9. Brown the Meringue:
Broil the mini lemon meringue pies for 1-2 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. Alternatively, you can use a kitchen torch to brown the meringue.
10. Cool and Serve:
Let the Mini Lemon Meringue Pies cool completely before serving. This allows the filling to set and the meringue to stabilize.
Serving Suggestions
These Mini Lemon Meringue Pies are fantastic on their own, but they also pair well with other light desserts or fresh fruit. Consider serving them with a scoop of vanilla ice cream or a side of mixed berries for a complete and refreshing treat.
For presentation, dust the pies with a light coating of powdered sugar or garnish with a few fresh mint leaves. They’re perfect for afternoon tea, summer picnics, or as a show-stopping dessert at your next dinner party. Their size makes them ideal for portion control and easy handling at gatherings.
Suitable occasions for these mini lemon meringue pies could be anything from a bridal shower to a casual family get-together. They add a touch of elegance and homemade charm to any event.
Storage and Reheating
To store your Mini Lemon Meringue Pies, keep them in an airtight container in the refrigerator. They are best enjoyed within 2-3 days, as the meringue may start to weep (release moisture) over time.
Reheating these pies is not recommended, as the meringue can become tough and the crust may lose its crispness. It’s best to serve them cold or at room temperature for the best texture and flavor.
Key Details
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes (including chilling time)
- Servings: Approximately 24 mini pies
Required Equipment:
- Mini muffin tin
- Mixing bowls
- Pastry blender or fork
- Rolling pin
- Round cookie cutter
- Saucepan
- Electric mixer
- Rubber spatula or spoon
Mini Lemon Meringue Pies
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup vegetable shortening cold
- 4-6 tablespoons ice water
- For the Lemon Filling:
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 4 large egg yolks lightly beaten
- 2 tablespoons unsalted butter
- For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Shape the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles slightly larger than your mini muffin tin cups. Gently press the dough circles into the muffin tin cups. Prick the bottoms with a fork.
- Bake the Crusts: Bake the crusts for 12-15 minutes, or until lightly golden brown. Let them cool completely in the muffin tin before removing.
- Prepare the Lemon Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Reduce the heat to low and cook for 1 minute more, stirring constantly.
- Add Lemon and Egg Yolks: Remove the saucepan from the heat. Whisk a small amount of the hot mixture into the beaten egg yolks to temper them (this prevents them from scrambling). Then, pour the egg yolk mixture back into the saucepan and whisk until combined. Add the lemon juice, lemon zest, and butter. Stir until the butter is melted and the filling is smooth.
- Fill the Crusts: Spoon the lemon filling into the cooled crusts, filling them almost to the top.
- Make the Meringue: In a clean, dry glass or metal bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Beat in the vanilla extract.
- Top with Meringue: Immediately spoon or pipe the meringue onto the lemon filling, making sure to cover the filling completely and create decorative swirls.
- Brown the Meringue: Broil the mini lemon meringue pies for 1-2 minutes, or until the meringue is lightly golden brown. Watch carefully to prevent burning. Alternatively, you can use a kitchen torch to brown the meringue.
- Cool and Serve: Let the Mini Lemon Meringue Pies cool completely before serving. This allows the filling to set and the meringue to stabilize.
