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Mini Lemon Meringue Pies

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.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 160 kcal

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.