Flaky crust, tart lemon curd, and sweet Italian meringue! There is nothing better than these Mini Lemon Meringue Pies, and no need to share!

Mini Lemon Meringue Pies

Look no further than these Mini Lemon Meringue Pies! They have all the classic flavors but in mini form! They can easily be made ahead of time and constructed the day you are serving them. This makes them perfect for treat tables, parties, or holidays. You can even make this recipe into a large 9 inch pie!

These mini pies contain three elements; pie crust, lemon curd, and meringue. You are going to need my Vodka Butter Pie Crust recipe and my No Fail Italian Meringue recipe. I put them in separate posts because they require more explanation than I wanted to include here in one post.

Mini Lemon Meringue Pies.

Forming and Baking the Mini Pie Crusts

You will need your chilled Vodka Butter Pie Crust, a large round cutter, and a standard size cupcake baking pan. Check out details and tips to the perfect mini pie crusts by visiting this link.

Lightly flour your surface and roll the cold pie crust to about an 1/8 inch thick. Flour your large cutter and cut out 8 crusts. You can chill and re-roll the dough out to get more crusts. Form the crusts around the cupcake cavities by lightly pressing on the top first until it reaches to the bottom of the pan. Pierce your dough with a fork and place crusts in the freezer for 5 minutes to firm up. Once chilled, immediately bake them for 10 – 12 minutes or until golden brown. Allow them to cool on the cupcake pan for another 10 minutes to prevent breaking as you move them. Place on a wire rack to continue to cool to room temperature.

crusts cooling to room temperature on a cooling rack.

Making the Lemon Curd

The lemon curd is the star of the show in these Mini Lemon Meringue Pies. It is rich, tangy, and creamy! And, you are going to need 5 things to make this lemon curd:

  • Granular Sugar- for sweetness and structure
  • Salt- to amplify the flavors
  • Eggs- to thicken the curd
  • Lemon Juice & Zest- the source of lemon flavor
  • Unsalted Butter- for creaminess

You will also need a whisk, glass jar for storing, and a double boiler. If you do not have a double boiler you can make one using a saucepan and a heat safe glass bowl on top.

TIP: If you make your own double boiler, do not use a metal bowl. Metal and the acid from the lemon juice will make your curd metallic tasting.

Never Stop Whisking

Place an inch or two of water in the bottom of your double boiler and place the top pot on. Over medium heat add your sugar, salt, eggs, and egg yolks and whisk until incorporated. Slowly pour in the lemon juice and zest and continue to whisk until the mixture thickens. This can take anywhere from five to ten minutes depending on the intensity of the heat. Whisking, whisking, just keep whisking (you know where I got that from)!

TIP: You can increase the heat to high if your curd is not thickening but be careful as you can burn the curd. Also keep in mind curd thickens with butter and time in the refrigerator.

Once the curd has thickened remove it from the heat and add your butter. Continue to whisk until the butter is fully incorporated. Next, pour the hot curd into a glass jar (be careful not to burn yourself on the jar). Immediately top with plastic wrap so it is touching the top layer of the curd. Doing this keeps the curd from getting a thick filmy layer over the top.

Refrigerate until cooled and thick, or overnight. Once it is cooled remove the plastic wrap, give it a quick stir, and place the lid on top.

Picture of lemon curd in a glass jar with a whole lemon next to it.

Notes on the Italian Meringue

You will need a batch of my No Fail Italian Meringue. It comes together in about 25 minutes and can be made ahead of time and refrigerated overnight. You can also make it the same day you make the pies too. This recipe is great because (1) it requires less work and more babysitting, and (2) it is super stable and toasts up beautifully.

Constructing the Mini Lemon Meringue Pies

Now we are getting to the fun part! So, get all your ingredients ready and in an assembly line. Start with the empty pie crusts, top them with lemon curd, and then Italian meringue. Toast up the meringue with a kitchen torch or under your oven broiler. Chill and serve!

TIP: If you use your oven broiler, chill the pies for 15 minutes or so before. This allows for an even toast and it won’t make your curd soupy.

Storing Information

Constructed pies can be stored covered in the refrigerator for up to five days. If they are unassembled, collectively the ingredients can be refrigerated for up to three days.

Slice shot of mini lemon meringue pies to see layers of crust, curd, and meringue.

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Overheat shot of mini lemon meringue pies, lemons, meringue on a spoon, lemon curd on a spoon, and crust remnants.

Mini Lemon Meringue Pies

Elizabeth Swoish
Flaky crust, tart lemon curd, and sweet Italian meringue! There is nothing better than these Mini Lemon Meringue Pies, and no need to share.
5 from 3 votes
Prep Time 20 mins
Cook Time 40 mins
Assembly Time 15 mins
Total Time 1 hr 15 mins
Course Dessert, Snack
Cuisine American, Italian
Servings 8 mini pies
Calories 397 kcal

Equipment

  • Cupcake Baking Pan (12 count)
  • Large Round Cutter (You can also use a wide mouth jar or glass as a cutter for your crust.) 
  • Double Boiler

Ingredients
  

Vodka Butter Pie Crust, recipe link HERE

  • 1 crust Vodka Butter Pie Crust; cold

Lemon Curd

  • eggs 3 yolks and 1 whole; lightly beaten
  • 1 cups granular sugar
  • teaspoon salt
  • ½ cup lemon juice
  • 1 tablespoons lemon zest; 1 to 2 lemons
  • 1 stick unsalted butter

Meringue Topping, recipe link HERE

  • 1 batch No Fail Italian Meringue

Instructions
 

Pie Crust

  • Prepare Vodka Butter Pie Crust. You will only need one of the two crusts.
  • Preheat your oven to 400° F (204° C).
  • Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan.
  • Lightly flour your round cutter and cut out eight circles.* If you are unable to get eight crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.
  • Flip your cupcake baking tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down.
  • Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much.
  • Place your crusts in the oven for ten to twelve minutes or until golden brown.
  • Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.

Lemon Curd

  • Place an inch or two of water in your double boiler and place top pot on.
  • Over medium heat add the sugar, salt, egg, and yolks. Whisk for one to two minutes or until incorporated.
  • Slowly add the lemon juice and lemon zest. Continue to whisk until mixture thickens.
  • After five minutes if your curd still hasn't thickened you can increase the heat to high, but be careful not to burn the curd. Also keep in mind curd thickens with the butter and refrigerator.
  • Once the curd has thickened, remove from heat. Add butter and whisk until incorporated.
  • Place the curd in a glass jar. Immediately top with plastic wrap so it is directly over the top layer of the curd.
  • Refrigerate until cooled and thick. Remove plastic wrap and place jar lid on top.

Meringue Topping

  • Prepare my No Fail Italian Meringue. You will only need one whole batch.

Constructing the Mini Lemon Meringue Pies

  • In the cooled crusts and two to three tablespoons of lemon curd.
  • Top the lemon curd with meringue.
  • Torch the meringue with a kitchen torch or place under the oven broiler.
  • Chill and serve!

Video

Notes

Storing Information:
Lemon curd can be stored in the refrigerator covered for up to 10 days.
Constructed pies can be stored in the refrigerator up to five days. 
 
Keyword BAKE, CRUST, FRUITY, KID FRIENDLY RECIPES, MERINGUE, NO FAIL, PARTY FOOD, PIE, SPRING RECIPE, SUMMER RECIPE

If you make my Mini Lemon Meringue Pies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!