Mini Lemon Meringue Pies

A deliciously flaky crust, tart lemon filling and a dollop of meringue, these mini lemon meringue pies are the perfect size for a heavenly dessert.

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These mini lemon meringue pies are so cute, your family will delight in the fresh and citrusy treats. Buttery pie crust, filled with tangy lemon curd filling and topped with fluffy meringue, all in a tiny, tart-sized package.

Mini Lemon Meringue Pies Ingredients

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With a flaky pie crust, they feature vibrant lemon curd bursting with tanginess.

Crowned with sweet, airy meringue made from egg whites, cream of tartar, and granulated sugar, these pies offer a balance of zesty, refreshing citrus notes.

You’ll need:

For The Pie Crust:

• 2 premade pie crusts (store-bought or try our homemade pie crust recipe)

For The Lemon Curd:

• 2 (10-ounce) jars of lemon curd

For The Meringue:

• 4 egg whites, room temperature
• ½ teaspoon of cream of tartar
• 1 cup of granulated sugar

Substitutions And Additions

LEMON CURD: If you want to make your own homemade lemon curd for these lemon tarts, you can use that in place of store-bought.

How To Make This Mini Lemon Meringue Pies Recipe

Let’s walk through making these mini pies with our step-by-step instructions below.

For The Pie Crust

STEP ONE: Remove the pie crusts from the refrigerator and let them sit on the counter for 15 minutes.

STEP TWO: Gently roll out one pie crust onto your work surface.

Using a round cookie cutter that is a bit larger than the mini muffin tin circles, cut the pie crust into as many circles as you can.

Carefully place the cutouts into the mini muffin tin. Push down in the middle of the cutouts with your fingers and shape the crust to the shape of the pan.

Prick the bottoms of the tart shells with a fork to let steam escape while baking.

STEP THREE: Place in the oven and bake per package directions or until lightly golden brown.

Once done baking, remove from the oven and place the mini bites on a wire rack to cool completely.

STEP FOUR: Repeat steps to bake the second batch.

For The Lemon Curd

STEP ONE: Once the mini pie crusts are cooled, fill each tart shell to the top with store-bought lemon curd. Set aside. 

For The Meringue Topping

STEP ONE: In the medium bowl of a stand mixer, add the room-temperature egg whites.

Use the whisk attachment to beat egg whites on medium-high speed until they become frothy and soft peaks form. This takes around one minute.

STEP TWO: While the mixer is still running, add the cream of tartar, then begin adding the sugar a tablespoon at a time while continuing to beat on high.

Don’t skip the cream of tartar step, as cream of tartar helps to stabilize the meringue, making it bigger and fluffier.

Go slowly when adding the sugar; this part may take five to ten minutes of continuous beating/adding sugar.

Make sure to scrape the sides of the bowl to get all the sugar incorporated.

STEP THREE: When stiff peaks form in the mixture, stop the stand mixer. Over-mixing will cause your meringue to fall.

STEP FOUR: Add meringue to a piping bag with a tip ¾ of the way full. Pipe meringue on the top of each lemon curd bite.

STEP FIVE: Preheat the oven broiler too high. Place the mini-muffin pan under the broiler until the meringue is evenly toasted, about two minutes. Watch it carefully so it doesn’t burn.

How To Serve

This sweet finger food is a lovely addition to any dessert table, whether for a special occasion or just because.

Serve the little tarts with a scoop of no-churn vanilla ice cream for something extra fancy and a whipped hot chocolate to wash it down.

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A fun party option is to serve these alongside other bite-size appetizers, like our mini cheeseball bites and s’mores bites.

Add these along with our cute little mini blueberry cheesecake and pineapple upside down mini cakes to a tray of tiny desserts.

Storing This Mini Lemon Meringue Tart Recipe

We have a few handy tips for storing these adorable individual pies to enjoy later.

IN THE FRIDGE: Keep your lemon meringue mini pies in an airtight container for up to three days.

IN THE FREEZER: These little pies will also freeze for up to three months.

I remember my mom making lemon meringue pie when I was little and always being in awe of the cloud of perfect meringue on top that was browned just right. These adorable mini lemon meringue pies will definitely be a winner for your family too.

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Mini Lemon Meringue Pies

5 from 2 votes

A deliciously flaky crust, tart lemon filling and a dollop of meringue, these mini lemon meringue pies are the perfect size for a heavenly dessert.

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 20

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Ingredients

  

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Pie Crust

• 2 pre-made pie crusts, store-bought or try our homemade pie crust recipe

Lemon Curd

• 20 ounces lemon curd, (two 10-ounce jars)

Meringue

• 4 egg whites, room temperature
• ½ teaspoon cream of tartar
• 1 cup granulated sugar

Instructions

 

Pie Crust

• Remove the pie crusts from the refrigerator and let sit on the counter for 15 minutes.
• Gently roll out 1 pie crust. Using a round cookie cutter that is a bit larger than the mini muffin tin circles, cut the pie crust into as many circles as you can. Carefully place the cutouts into the mini muffin tin. Push down in the middle of the cutouts with your fingers and shape the crust to the shape of the pan.
• Place in the oven and bake per package directions, or until lightly golden brown. Once done baking, remove from the oven and place the mini bites on a wire rack to completely cool.
• Repeat steps to bake the second batch.

Lemon Curd

• Once the mini pie crusts are cooled fill each crust to the top with store bought lemon curd. Set aside.

Meringue

• In the bowl of a stand mixer, add room-temperature egg whites. Use the whisk attachment to beat on medium-high until they become frothy and soft peaks form. This takes around one minute.
• While the mixer is still running add the cream of tartar, then begin adding the sugar a tablespoon at a time, while continuing to beat on high. Go slowly when adding the sugar; this part may take 5 to 10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar incorporated.
• When the mixture has formed stiff peaks stop the stand mixture. Over-mixing will cause your meringue to fall.
• Add meringue to a piping back with a tip ¾ of the way full. Pipe the meringue on the top of each lemon curd bite.
• Preheat the oven broiler too high. Place the mini-muffin pan under the broiler until the meringue is evenly toasted, about 2 minutes. Watch it carefully so it doesn’t burn.

Notes

• This recipe can also be made as one large 9-inch pie instead of as tarts.
• Spooning the lemon curd into a Ziploc bag with the corner snipped off and piping it into the shells makes it much easier than trying to spoon the filling in.
• It is very important that your egg whites are at room temperature. They whip faster than cold egg whites and they also whip to a greater volume than cold egg whites.
• Cream of tartar helps to stabilize the meringue making it bigger and fluffier.
• Stiff peaks stand up when the beaters are lifted.
• If you have a kitchen torch, you could also use that to brown the meringue instead of under the broiler.

Nutrition

Calories: 215kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 165mg | Potassium: 39mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1IU | Calcium: 4mg | Iron: 1mg

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