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Mini Lemon Meringue Pies

5 from 8 votes
Time: 1 hour 15 minutes
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There is nothing better or easier than these Mini Lemon Meringue Pies– flaky crust, tart lemon curd, and sweet toasted Italian meringue! They are the perfect “make ahead of time” dessert for parties, holidays, or just because. Everyone will be wowed by these mini pies.

Craving more lemon? Try my Lemon Curd Cake or Lemon Blueberry Cookies. If you have any leftover pie crust scraps while making these, you gotta try my Pie Crust Cookies!

Mini Lemon Meringue Pie cut in half to see lemon curd, meringue, and a flaky pie shell.

I used to think there was nothing better than a classic lemon meringue pie, until I tasted these Mini Lemon Meringue Pies. They are perfectly small with absolutely no shortage of flavor. These are impossible to resist!

Why You’ll LOVE This Mini Lemon Meringue Pie Recipe

  • CLASSIC FLAVORS IN MINI FORM. Every bite is flaky pie crust, tart yet sweet lemon curd, and a silky toasted marshmallow meringue.
  • A GREAT MAKE AHEAD DESSERT. This recipe was made for making ahead of time. I actually recommend allowing them to refrigerator overnight to build flavor. And don’t worry, the meringue is so stable you won’t have weeping and seeping pies!
  • PERFECT FOR ANY AND EVERY OCCASSION. Because they are small, individual mini pies, this makes them perfect for treat tables, parties, or holidays.
Mini Lemon Meringue Pies.

Ingredients For Mini Lemon Meringue Pies

This recipe is 3 main parts: individual mini pie crusts, homemade lemon curd, and my super easy Italian meringue. Here are a few ingredient notes and potential substitutions.

Individual Mini Pie Crusts

Homemade Lemon Curd

  • Lemon Juice and Zest: Use fresh, ripe lemons. I do not recommend bottled juices or omitting the zest, it results in a bland and super acidic curd.
  • Granulated Sugar: This is used to add sweetness. I do not recommend using any other types of sugar.
  • Eggs: Uses both whole eggs and egg yolks that have been brought to room temperature. But don’t worry, we will use the extra egg whites in our meringue!
  • Unsalted Butter: Cut in cubes. This is what makes the curd ultra thick and creamy.
  • Salt: To amplify the flavors.

Super Easy Italian Meringue

  • Egg Whites: Brought to room temperature.
  • Granulated Sugar: see note above.
  • Water: Use any type of water, bottled, purified, tap, it doesn’t matter.
  • Cream of Tartar: This helps to stabilizes the egg whites so you have a successful meringue. I always use Frontier Co-op brand.
  • Lemon Juice: see note above.
  • Vanilla Extract: This adds a rich, deep flavor. Only use pure or homemade extracts, imitation just isn’t the same.
Overheat shot of mini lemon meringue pies, lemons, meringue on a spoon, lemon curd on a spoon, and crust remnants.

Equipment Needed

  • Standard Size Cupcake Baking Pan: Always clean the underside of your pan before making these. Nobody wants burnt oven bits on their crust. I recommend light silver pans so your crusts don’t get over browned.
  • Large Round Cutter: I used a cookie cutter but a large jar or even glass can work.
  • Double Boiler: Always use glass, metal double boilers gives the curd a metallic taste. Make your own by using a medium sized saucepan (with an inch or two of water in it) and a heat safe glass bowl on top of the saucepan to make your curd in.
  • Stainless Steel Saucepan: This is used to make the sugar syrup which goes in the meringue. Nonstick pans always crystallize the sugar so I only recommend stainless steel.
  • Thermometer: An essential! We use it to monitor the temperature of the sugar syrup. You can use a candy thermometer but I like the accuracy of digital thermometer much more.
  • Stand Mixer: This will make your life so much easier when making the meringue. I do not recommend making it by hand. Use a stand mixer fitted with the whisk attachment.
  • Kitchen Butane Torch: To maintain the integrity of your meringue I recommend using a butane torch rather than the broiler on your oven. You will get toastier, caramelized tops like roasting marshmallows over an open fire!

How to Make Mini Lemon Meringue Pies

This is an abbreviated summary, the recipe card below will have complete details and instructions.

Form and Bake Individual Mini Pie Crusts

I use a super fun method where you form the pie dough on the back side of a cupcake baking pan. It makes the mini pie crusts bigger than alternative methods and it is easier to make them this way too.

ROLL OUT YOUR PIE DOUGH on a lightly floured surface and cut out 8 crusts using a large round cutter.

FORM THE CRUSTS AROUND THE CUPCAKE CAVITIES by lightly pressing and stretching the dough until it reaches the bottom of the pan. Pierce the dough with a fork and pop them in the freezer to firm up.

BAKE UNTIL GOLDEN BROWN and remove from oven. Allow the crusts to cool for 10 minutes prior to moving them (to prevent breaking as you move them).


Make the Homemade Lemon Curd

This lemon curd is the star of the show, it is rich, tangy, creamy, and so much better than store-bought.

WHISK TOGETHER granulated sugar, salt, lemon zest, eggs, and egg yolks in a double boiler over medium heat. Slowly pour in the lemon juice, continue to whisk until the lemon curd thickens. Whisking, whisking, just keep whisking (you know where I got that from)!

REMOVE FROM HEAT AND WHISK in the cubed butter.

POUR THE LEMON CURD into a glass container and refrigerate overnight (or until cooled and thick).

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

Whipping Up the Super Easy Italian Meringue

This recipe is great because it requires less work and more babysitting. It is also super stable and toasts up beautifully. I recommend taking a look at my No Fail Italian Meringue blog post because it has a lot more information and troubleshooting to ensure a successful meringue.

PREP YOUR STATION by first wiping down having your all your tools with white vinegar to get rid of any oily residue. Oil of any type will cause the meringue to collapse and not whip up properly. Then set your digital thermometer, measure out all the ingredients and placing them where they belong.

HEAT THE SUGAR AND WATER in a stainless steel saucepan until it reaches 230° F (110° C). Immediately turn mixer to high and allow the egg whites to whip until soft peaks form. When the sugar syrup reaches 240° F (116° C) it is ready to be poured in a thin stream into the egg whites.

ADD the cream of tartar, lemon juice, and vanilla extract. Allow it to continue whipping on high until the outside of the bowl has slightly cooled. The meringue will be glossy, airy (but not overwhipped), and stiff peaks form.

Constructing the Mini Lemon Meringue Pies

Now we are getting to the fun part! Get all your ingredients ready and in an assembly line to make this process quick and easy.

FILL the cooled individual mini pie crusts with around 2 tablespoons of homemade lemon curd

TOP WITH MERINGUE and toast with a kitchen torch or under your oven broiler. 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.

REFRIGERATE the Mini Lemon Meringue Pies for a few hours or overnight to develop the flavors even more. This is a completely optional by the way.


Make Ahead and Storing Information

These Mini Lemon Meringue Pies are great for making ahead of time. If you are making them prior to a party or event, I recommend constructing them no more than 2 days prior. Don’t worry, the meringue is super stable! It will not weep, seep, or do anything funny as it chills in the refrigerator.

Leftover pies should be refrigerated, in an airtight container, for no more than 5 days. They can also be frozen for up to 3 months to enjoy as a sweet snack anytime. Leftover lemon curd can be refrigerated in an airtight jar or container for up to 3 months

A Few Variations and Tips

DON’T HAVE A DOUBLE BOILER? No problem! You can make one using a saucepan and heat safe glass bowl. Just fill the saucepan with a few inches of water and place the bowl on top of the saucepan. Do not use a metal bowl! Metal and acid from the lemon juice will make your curd metallic tasting.

CUT DOWN ON TIME by using store bought pie crust dough and even store bought lemon curd. You can also make this recipe into a quick and easy 9 inch pie!

MAKE SUPER MINI LEMON MERINGUE PIES by using a mini muffin baking pan instead of a standard cupcake baking pan. The crusts will take less time to bake (about 7 to 10 minutes) and you will have even more bite sized pies to serve.

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

Frequently Asked Questions (FAQ’s)

What does lemon meringue pie taste like?

Lemon Meringue Pie is 3 levels of flavor. The first being a buttery, crisp, flaky pie crust. On top of that is a sweet and tangy lemon curd which has the consistency of pudding. Then a torched meringue on the very top which tastes like and has the same consistency as a gooey toasted marshmallow. It is so delicious and definitely a favorite.

Why did my individual mini pie crusts shrink while baking?

This is most likely because your pie dough was not cold enough OR the crusts were not pressed firm enough against the cupcake pan. Also, if your pie dough recipe has too much water in it, it can cause shrinking. Try my Vodka Butter Pie Crust recipe (don’t worry, the vodka evaporates).

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Enjoy Entirely, Elizabeth
Mini Lemon Meringue Pie cut in half to see lemon curd, meringue, and a flaky pie crust shell.

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 8 votes
Prep Time 20 minutes
Cook Time 40 minutes
Assembly Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 8 mini pies
Calories 397 kcal



Individual Mini Pie Crusts

  • 2 9 inch pie dough crust - store bought or homemade

Homemade Lemon Curd

  • 1 cup granulated sugar
  • 1 eggs - room temperature, lightly beaten
  • 3 egg yolks - room temperature, lightly beaten (reserve the egg whites for the Italian meringue)
  • ½ cup lemon juice
  • 1 tablespoons lemon zest
  • 1/2 cup unsalted butter - one stick
  • teaspoon salt

Super Easy Italian Meringue

  • 3 egg whites - room temperature
  • 1 cup granulated sugar
  • ½ cup water
  • ¼ teaspoon cream of tartar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract


Individual Mini Pie Crusts

  • Preheat oven to 400 °F
  • Roll out the pie dough on a lightly floured surface (not too thin, you want to be able to stretch it over the cupcake baking pan cavities).
  • Lightly flour the round cutter and cut out eight circles.
    NOTE: 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 the cupcake baking tin so it is facing down. Form pie dough circles over each of the cavities of the baking tin. Stretch them until they reach the bottom of the pan. Press firmly around the entire cavity one last time to seal.
  • Pierce the dough with a fork several times and place them in the freezer for five minutes.
    NOTE: Do not skip this step, it keeps the mini crusts from shrinking too much. They can also be refrigerated for 10 to 15 minutes.
  • Place in the oven for 10 to 12 minutes or until golden brown.
  • Remove from the oven and allow the mini crusts to cool for 10 minutes before transferring to a wire rack. Cool completely before filling.

Homemade Lemon Curd

  • Prepare a double boiler by filling the bottom pot with 1 to 2 inches of water (the water should not be touching the bottom of the top bowl). Bring water to a boil and reduce heat to medium-low.
  • Place granulated sugar, whole egg, egg yolks, and lemon zest in the top pot of the double boiler. Start whisking immediately until well combined.
  • Slowly add the lemon juice while continuing to whisk until the mixture thickens (about 10 minutes).
    NOTE: You can increase the heat, but be careful not to burn the curd. Also keep in mind curd thickens with the butter and refrigerator.
  • Remove from heat and add the sliced butter and salt. Whisk until the butter has melted and everything is well incorporated.
  • Pour the lemon curd into a glass jar and place in the refrigerator until completely cooled and thick.

Super Easy Italian Meringue

  • Wipe down all tools with white vinegar to eliminate any oily residue: saucepan, mixer bowl, whisk attachment, thermometer probe, and silicon spatulas.
  • Add egg whites into the stand mixer bowl with the whisk attachment. Measure out and set the cream of tartar, lemon juice, and vanilla extract next to the stand mixer.
  • Set digital thermometer to 240 °F. Place sugar and water into the saucepan and heat over medium until the sugar has completely dissolved (the mixture will look cloudy). Do not stir at all while making the sugar syrup.
  • Allow the mixture to come to a boil and place the digital thermometer probe in the pot. Once it reaches 230 °F turn stand mixer on highest speed to whip egg whites to soft peaks form.
  • Once the sugar syrup reaches 240 °F, remove from heat and take off the stove. Allow the boiling to come to a slow bubble.
  • In a steady, pencil like stream, pour the sugar syrup into the whipped egg whites (avoid the whisk as much as possible).
    NOTE: There will be a significant amount of syrup coated on the inside of the bowl. It's okay, the recipe has been altered to accommodate for that.
  • Immediately after the sugar syrup is added, add the cream of tartar, lemon juice, and vanilla extract. Allow the meringue to whip until the outside of the bowl is no longer warm to the touch and stiff peaks form (3 to 5 minutes).
    NOTE: If your meringue is whipped quicker than the bowl can cool down, remove it and place the meringue in a clean bowl. If it stays in the hot bowl it will slightly melt.

Constructing the Mini Lemon Meringue Pies

  • In the cooled crusts, add 2 to 3 tablespoons of lemon curd.
  • Top the lemon curd with 3 to 4 tablespoons of Italian meringue.
  • Torch the meringue with a kitchen butane torch or place under the oven broiler.
    NOTE: If oven broiler is used, chill the pies for 15 minutes or so before. This allows for an even toast and it won’t make your curd soupy.
  • Refrigerate for a few hours or overnight to build and amplify flavors before serving.



Make Ahead and Storing Information:

  • If you are making them prior to a party or event, I recommend constructing them no more than 2 days prior. Store them in the refrigerator and in an airtight container.
  • Leftover pies should be refrigerated, in an airtight container, for no more than 5 days. They can also be frozen for up to 3 months to enjoy as a sweet snack anytime.
  • Leftover lemon curd can be refrigerated in an airtight jar or container for up to 3 months

DIY Double Boiler:

  • Fill a small saucepan with a few inches of water and place a glass (never metal), heat safe bowl on top of the saucepan.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Tried this recipe?Feel free to share a rating and comment below. Don’t forget to tag me on social media, or use the hashtag #EntirelyElizabeth – I would love to see what you’ve made!
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By Elizabeth Swoish on July 31st, 2021
Elizabeth Swoish holding a camera up to her eye taking a photo.

About Elizabeth Swoish

Elizabeth Swoish is the founder and CEO of Entirely Elizabeth. She is a self-taught foodie and mocktail enthusiast with a business degree in data analysis. Read Elizabeth's food journey or connect on your favorite social media channels.

13 thoughts on “Mini Lemon Meringue Pies”

  1. 5 stars
    These mini lemon meringue pies are so adorable! Made them ahead of time for our family outing this Lenten season and everyone love them! They were a crowd favorite!

  2. 5 stars
    These were delicious! I made them for morning tea with some girlfriends and they were a massive hit. I was a bit scared of the meringue part, but it turned out so well!
    And I loved the tip about using the underside of my muffin tin…GENIUS!
    Everyone was so impressed with my baking ability 😉

  3. 5 stars
    I had some extra lemon curd and I am so glad I found this recipe! It was the perfect bite-sized treat – sweet, tart, and delicious! My husband loved them.

  4. 5 stars
    I make often lemon curd so I was happy to turn it into these delicious mini lemon meringue pies. They are just perfect.

  5. 5 stars
    I tried these lemon meringue pies and they turned out so good! I’m going to make them again for Mother’s day, such a good treat!

  6. I have a question. Typically a stick of butter is a half cup. Your recipe calls for one cup but also says one stick (for the lemon curd) which is the correct amount?


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