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- 1 cup all-purpose flour - 1/2 cup unsalted butter, cold and cubed - 1/4 cup powdered sugar - 1/4 teaspoon salt - 1 large egg yolk - 2 tablespoons cold water - 1/2 cup granulated sugar - 1/4 cup cornstarch - 1 cup water - 3 large egg yolks, lightly beaten - 1/2 cup freshly squeezed lemon juice - 1 teaspoon lemon zest - 1 tablespoon unsalted butter - 3 large egg whites - 1/4 teaspoon cream of tartar - 1/2 cup granulated sugar Gather these fresh ingredients, and you are ready to create magic. For the crust, use cold butter. This helps create a flaky texture. The powdered sugar adds a touch of sweetness, which balances the tart lemon. Keep the dough cold for the best results. Moving on to the lemon filling, fresh lemon juice and zest are key. They give the pies a bright, zesty flavor. The cornstarch helps the filling thicken and stay smooth. You want the filling to be creamy yet firm. Finally, the meringue needs just three simple ingredients, but it takes practice. The cream of tartar helps the egg whites whip into stiff peaks. This gives the topping its airy texture. Each ingredient plays a crucial role, ensuring your mini lemon meringue pies are a hit! {{ingredient_image_2}} - Combine 1 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt in a bowl. Add 1/2 cup cold, cubed unsalted butter. - Use a fork or pastry cutter to mix until the mixture looks like coarse crumbs. - Add 1 large egg yolk and 2 tablespoons cold water. Mix until the dough forms a ball. - Divide the dough into small balls, about 1 inch wide. Press each ball into a mini muffin pan. - Preheat your oven to 350°F (175°C). - Place the muffin pan in the refrigerator for about 10 minutes. This helps the crusts stay firm. - Bake the crusts for 12-15 minutes, or until golden brown. Let them cool in the pan for a few minutes. - In a medium saucepan over medium heat, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1 cup water. Stir until smooth. - Cook the mixture while stirring constantly until it thickens and bubbles. - Gradually mix a small amount of the hot mixture into 3 large beaten egg yolks. This helps temper the yolks. - Return the yolks to the saucepan, whisking constantly for 2-3 minutes. Then, remove from heat and add 1/2 cup lemon juice, 1 teaspoon lemon zest, and 1 tablespoon butter. - Spoon the lemon filling into each cooled crust, filling them to the top. - In a clean bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. - Gradually add 1/2 cup granulated sugar while mixing. This makes a glossy meringue. - Use a spoon or piping bag to dollop or pipe the meringue onto each mini pie. - Place the filled mini pies back in the oven. - Bake at 350°F (175°C) for 10-12 minutes, until the meringue is lightly browned. - Let the mini pies cool completely before serving. - To make a great crust, avoid overworking the dough. - Chill the crust to prevent shrinking while baking. - Always use freshly squeezed lemon juice for the best flavor. - Allow the filling to cool properly before adding it to the crust. - Make sure your mixing bowl is clean and dry. - Gradually add sugar to the egg whites for better stability. These tips will help you create mini lemon meringue pies that are both tasty and beautiful. By focusing on each part, you can make sure every bite is a delight. Enjoy your time baking! Pro Tips Chill the Dough: Chilling the crust dough before baking helps prevent it from shrinking and ensures a flaky texture. Use Fresh Lemons: For the best flavor, always use freshly squeezed lemon juice and zest rather than bottled alternatives. Perfect Meringue: Ensure your mixing bowl is completely clean and dry when beating egg whites for meringue, as any grease can prevent it from reaching stiff peaks. Serve Chilled: For a refreshing treat, serve the mini lemon meringue pies chilled. They taste best after resting in the refrigerator for a bit! {{image_4}} You can easily switch up the flavor of your mini pies. - Add berries for a fruit twist: Blueberries or raspberries make a great mix with lemon. They add a nice sweetness and color. - Try key lime instead of lemon: Key lime gives a unique taste. It’s tart yet creamy, making each bite delightful. Toppings can change the whole vibe of your mini pies. - Use whipped cream instead of meringue: This adds a light and fluffy texture. Whipped cream can also add a rich creaminess. - Add a caramel drizzle for richness: A swirl of caramel brings a sweet contrast to the tart filling. It’s an unexpected treat! The crust can also vary to suit your tastes. - Use graham cracker or almond flour crusts: These options add a unique flavor and texture. Graham crackers give a sweet crunch, while almond flour adds nuttiness. - Explore gluten-free crust recipes: If you need a gluten-free option, many recipes use almond flour or gluten-free blends. You won’t miss the regular crust! To keep your mini lemon meringue pies fresh, store them in the fridge. They last up to three days in this cold space. Use an airtight container to seal in the flavor. This will prevent them from drying out or absorbing other smells from the fridge. You can freeze these mini pies before or after baking. If you freeze them before baking, cover them well to avoid freezer burn. When you are ready to enjoy them, bake directly from the freezer. If freezing after baking, let them cool first. Wrap them tightly in plastic wrap and then in foil. For thawing, place them in the fridge overnight. Reheat them gently in the oven at 350°F (175°C) for about 10 minutes. This will revive their crisp crust and fluffy meringue. To prevent weeping, add cornstarch to your meringue. Cornstarch helps stabilize the meringue. Also, bake immediately after you prepare the meringue. This keeps it firm and prevents moisture loss. Yes, you can use store-bought crusts. This option saves time and effort. Just make sure to fill them with the lemon mixture and top with meringue. You will know the filling is thick enough when it bubbles and has a thickened look. Stir constantly while cooking to help it reach this stage. This ensures a smooth texture for your mini pies. Making mini lemon meringue pies is fun and rewarding. We explored the layers of a great pie: buttery crust, zesty filling, and fluffy meringue. With simple steps and tips, you can create tasty treats. Don’t hesitate to try fun variations, too! Whether you store leftovers or enjoy them fresh, these pies deliver joy with every bite. Your kitchen can become a pie-making haven, so gather your ingredients and start. Happy baking!

Mini Lemon Meringue Pies

Delicious mini pies filled with tangy lemon filling and topped with fluffy meringue.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 2 cup unsalted butter, cold and cubed
  • 1 4 cup powdered sugar
  • 1 4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons cold water
  • 1 2 cup granulated sugar (for filling)
  • 1 4 cup cornstarch
  • 1 cup water
  • 3 large egg yolks, lightly beaten (for filling)
  • 1 2 cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon unsalted butter (for filling)
  • 3 large egg whites (for meringue)
  • 1 4 teaspoon cream of tartar
  • 1 2 cup granulated sugar (for meringue)

Instructions
 

  • Prepare the Crust: In a food processor, combine the all-purpose flour, cold cubed butter, powdered sugar, and salt. Pulse until the mixture resembles coarse crumbs, indicating that the butter is well incorporated.
  • Add the egg yolk and cold water. Pulse again until the dough starts to come together, forming a ball.
  • Divide the dough into small balls, approximately 1 inch in diameter. Press each ball into the bottom and up the sides of a mini muffin pan to create individual crusts.
  • Preheat the Oven: Set your oven to 350°F (175°C). While the oven is warming, place the muffin pan in the refrigerator to chill the crusts for about 10 minutes.
  • Bake the Crusts: After chilling, bake the crusts in the preheated oven for 12-15 minutes, or until they turn lightly golden. Remove from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • Prepare the Lemon Filling: In a medium saucepan over medium heat, whisk together the granulated sugar, cornstarch, and water until the mixture is smooth. Continue cooking, stirring constantly, until the mixture thickens and begins to bubble.
  • Carefully temper the beaten egg yolks by gradually mixing a small amount of the hot mixture into them. Then, return all the egg yolks to the saucepan, whisking constantly for an additional 2-3 minutes until well combined.
  • Remove the saucepan from the heat and stir in the freshly squeezed lemon juice, lemon zest, and the tablespoon of butter until fully blended. Allow the filling to cool slightly.
  • Fill the Crusts: Generously spoon the lemon filling into each cooled mini crust, filling them to the brim.
  • Make the Meringue: In a clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form and the meringue achieves a glossy finish.
  • Use a spoon or piping bag to swirl or dollop the meringue over the lemon filling in each mini pie, creating beautiful peaks and designs.
  • Bake the Mini Pies: Return the mini pies to the oven and bake at 350°F (175°C) for an additional 10-12 minutes, or until the meringue is lightly browned and set.
  • Remove the mini lemon meringue pies from the oven and allow them to cool completely before serving.

Notes

For an elegant display, arrange the mini pies on a decorative platter. Consider garnishing them with thin slices of lemon and fresh mint leaves for a pop of color and a refreshing touch.
Keyword dessert, lemon, meringue, mini pies