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

• Pie Crust: You can use store-bought or homemade dough. The new Pillsbury Mini Pie Crusts works well for this recipe. If you are looking for a really good recipe that will not shrink, I always recommend using my Vodka Butter Pie Crust.

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.

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).

COOL TO ROOM TEMPERATURE on a wire rack.

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).

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.

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.

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