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My easy lemon meringue pie is lemony, creamy and delicious! Bite sized, and easy to make, these little pies are a delicious lemon treat!
So, you made lemon curd. Need a quick little recipe to use it up? (I’m still not judging you if you just eat it all with a spoon). While you can make a big pie, I just love the bite sized ones, which prevents the need for a knife, and a pie server and…, well, forks.
Using a basic pie dough recipe (I use this Pie Crust Recipe from House of Nash Easts), or using store-bought, you can easily make these little tarts. And you totally should, because LOOK at how yummy!?
Why you’ll love this recipe
- It is super fast to make. Because you make the lemon filling ahead, all that’s needed is some pie crusts and a quick whip up of some meringue.
- It uses easy to get ingredients.
- Adaptable to be a whole pie vs minis.
Kylee’s Notes & FAQs
Bake the pie crusts ahead, and make the lemon curd a day before. When it’s time for dessert – just whip up the meringue and broil until the tops are golden brown.
If making a large pie instead of minis, blind bake the crust before adding the hot filling.
About egg whites:
- Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.
- Medium peaks stand straight up, but the tip curls down a little bit when the beaters are lifted
- Stiff peaks stand straight up when the beaters are lifted.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Pie crust – I use store-bought, but you are welcome to make your own!
- Lemon curd – this is the delicious, creamy filling in the pies. Make your own using my recipe for lemon curd, or buy it from the store
- Egg whites – room temp egg whites work best.
- Cream of tartar – this is used to stabilize the meringue (aka make it bigger and fluffier)
- Sugar – regular white sugar, that is added gradually while whipping the egg whites.
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Crust
- Preheat the oven to 350F.
- Roll crust out to about 1/4 inch thick.
- Cut into rounds to fit your pan (a mini muffin pan and a glass works great!).
- Place rounds in a mini muffin or tart pan, and press gently to make a well.
- Bake the crusts till they are golden brown (about 10-15 minutes – keep an eye on them).
- Remove, and cool.
Lemon Curd Filling
Fill the pies almost to the top, and set aside while you make the meringue.
Meringue Topping
- Whisk together the egg whites and cream of tarter on high speed until soft peaks form. (Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.)
- GRADUALLY add the sugar and continue beating until stiff peaks form. (Stiff peaks stand straight up when the beaters are lifted.)
- Top your lemon pies with the meringue.
- Place pies under a broiler and broil until browned and crispy.
- Let the pies cool.
- Devour!
Want more easy dessert recipes?
- Mini Lemon Cheesecakes with Berry Swirl
- Coconut Pineapple Mini Cheesecakes
- Cookie Dough Whoopie Pies (from Homemade Hooplah)
- Easy Homemade Donut Holes (from The Chunky Chef)
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If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Mini Lemon Meringue Pies
Ingredients
- 2 pie crusts (store bought – cut into rounds to fit your pan (or your own pie crust))
- 1 cup lemon curd (recipe linked above)
- 4 egg whites
- 1/8 tsp cream of tartar
- 2 Tbs granulated white sugar
Directions
Crust
- Roll your crust out til it is about 1/4 inch thick.
- Cut into rounds to fit your pan (a mini muffin pan and a glass works great!).
- Place rounds in a mini muffin or tart pan, and press gently to make a well.
- Preheat the oven to 350F.
- Bake the crusts til they are golden brown (about 10-15 minutes – keep an eye on them).
- Remove, and cool.
Lemon Curd Filling
- Fill the pies almost to the top, and set aside while you make the meringue.
Meringue Topping
- Whisk together the egg whites and cream of tarter until soft peaks form.
- GRADUALLY add the sugar and continue beating until stiff peaks form.
- Top your lemon pies with the meringue.
- Place pies under a broiler and broil until browned and crispy.
- Let pies cool.
- Devour.
Notes
Kylee’s Tips for Lemon Meringue Pie
Bake the pie crusts ahead, and make the lemon curd a day before. When it’s time for dessert – just whip up the meringue and broil – ta da!! About egg whites:- Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.
- Medium peaks stand straight up, but the tip curls down a little bit when the beaters are lifted
- Stiff peaks stand straight up when the beaters are lifted.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This post was originally published in 2016, but has been updated to improve reader experience with new photos.
Lency says
These are so cute and yummy !
How should they be stored ?
K Kuchiya says
I absolutely love Lemon Meringue pie, and loved these minis!
Danielle says
Can’t wait to try these! I’m hoping with the small size, it will help me with portion control…as long as I can get the rest out of my sight 🙂
Anne says
This meringue pie looks absolutely awesome!! I love the cuteness 😉
Kate says
So this one time, I made these, except with little pre-made fillo cups instead of pie crust. And I popped them in the oven and sat down to do something else. 45 minutes later I looked up, thinking “something smells burny.”