Mini desserts are just more fun, and these Mini Lemon Meringue Pies are no exception. They’ve got all the classic flavors you love: tart lemon curd, sweet fluffy meringue, and flaky crust, all packed into a perfect little two-bite treat.
I love making these for baby showers, brunches, or any time I want something that looks fancy but takes hardly any effort. No slicing, no mess. Everyone gets their own! You can keep it super simple with store-bought crust and lemon curd, or make it all from scratch if you’re feeling extra.
Using a basic pie dough recipe or use a store-bought crust, you can easily make these little tarts. And you totally should, because LOOK at how yummy!?
Loving lemon? Try my Lemon Pie (with Candied Lemons), or my Lemon Ricotta Pancakes. Got leftover pie crust? Make these Pie Crust Cookies!
Step-by-step photos and instructions are below!
What you’ll find in this post:
Why you’ll love this recipe
- It is super fast to make. Because you make the lemon filling ahead (it’s literally eggs, sugar, lemon zest, lemon juice and butter), all that’s needed is some pie crusts and a quick whip up of some meringue.
- It uses easy to get ingredients.
- Adaptable to be a whole pie vs minis.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Pie crust. I use store-bought, but you are welcome to make your own! Graham cracker crusts made with butter and graham cracker crumbs will also work.
- Lemon curd. This is the delicious, creamy filling in the pies. Make your own using my recipe for lemon curd, or buy it from the store
- Egg whites. Room temp egg whites work best.
- Cream of tartar. This is used to stabilize the meringue (aka make it bigger and fluffier)
- Sugar. Regular white sugar, that is added gradually while whipping the egg whites.
How to make Mini Lemon Meringue Pies
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Prep and bake the crusts: Roll out crust, cut into rounds, and press into a mini muffin pan. Bake at 350°F for 10 to 15 minutes until lightly browned or golden brown, then let cool.
Lemon Curd Filling: Fill the pies almost to the top, and set aside while you make the meringue.
Meringue Topping: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Use a stand mixer of hand mixer.
About egg whites:
- Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted.
- Medium peaks stand straight up, but the tip curls down a little bit when the beaters are lifted
- Stiff peaks stand straight up when the beaters are lifted.
Finish and serve: Grab a piping bag, and pipe meringue over each pie. Broil until golden and crisp, then let cool before serving.
Troubleshooting Guide – Common Problems and Solutions
- Meringue won’t form stiff peaks: Make sure the egg whites are at room temp and there’s no yolk in the bowl. Grease or moisture in your bowl can also mess things up.
- Crusts puffed up or lost shape while baking: Use a fork to prick the crust rounds before baking, or use pie weights if needed.
- Meringue slides off the lemon curd: The curd might be too full or not chilled enough. Try letting the filled crusts sit for 10 minutes before adding the meringue.
Frequently Asked Questions
Can I use store-bought lemon curd?
Yep! Homemade Lemon Curd is great if you’ve got the time, but store bought works too!
Do I have to use a mini muffin pan?
A mini tart pan works too. You just want something that holds the crust shape and creates little wells for the filling.
Can I use a kitchen torch instead of broiling?
Totally. A torch gives you more control, but broiling works just fine.
Can I make a full-size version of this?
Yep – just use a regular pie crust in a standard pie pan and adjust the baking time.
Kylee’s Notes
- Use a glass or round cookie cutter that matches your mini muffin pan size.
- Chill the pie crust rounds for 10 minutes before baking to help them hold their shape.
- Don’t overfill the crusts with lemon curd – leave a little room for the meringue.
- Make sure your bowl and beaters are super clean and grease-free for the meringue.
- Gradually add the sugar while beating the egg whites – don’t dump it all in at once.
- Watch the broiler closely! Meringue can go from golden to burned in seconds.
- Let the pies cool completely before serving so the filling sets.
- If your meringue isn’t browning, move the tray a little closer to the broiler.
How to store leftovers
Refrigerator
Store leftover pies in an airtight container in the fridge for up to 1 day. The meringue is best fresh, but they’ll still taste great the next day.
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Update: This post was originally published in 2016, but has been updated to improve reader experience with new photos.
Mini Lemon Meringue Pies
Ingredients
- 2 pie crusts (store bought – cut into rounds to fit your pan – or your own pie crust)
- 1 cup lemon curd (recipe linked below)
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 2 tablespoons granulated white sugar
Directions
Crust
- Roll your crust out til it is about 1/4 inch thick.
- Cut into rounds to fit your pan (a mini muffin pan and a glass works great!).
- Place rounds in a mini muffin or tart pan, and press gently to make a well.
- Preheat the oven to 350F.
- Bake the crusts til they are golden brown (about 10-15 minutes – keep an eye on them).
- Remove, and cool.
Lemon Curd Filling
- Fill the pies almost to the top, and set aside while you make the meringue.
Meringue Topping
- Whisk together the egg whites and cream of tarter until soft peaks form.
- GRADUALLY add the sugar and continue beating until stiff peaks form.
- Top your lemon pies with the meringue.
- Place pies under a broiler and broil until browned and crispy.
- Let pies cool.
- Devour.
Notes
- Use a glass or round cookie cutter that matches your mini muffin pan size
- Chill the pie crust rounds for 10 minutes before baking to help them hold their shape
- Don’t overfill the crusts with lemon curd – leave a little room for the meringue
- Make sure your bowl and beaters are super clean and grease-free for the meringue
- Gradually add the sugar while beating the egg whites – don’t dump it all in at once
- Watch the broiler closely! Meringue can go from golden to burned in seconds
- Let the pies cool completely before serving so the filling sets
- If your meringue isn’t browning, move the tray a little closer to the broiler
- Soft peaks barely hold their shape. The peaks flop over immediately when the beaters are lifted
- Medium peaks stand straight up, but the tip curls down a little bit when the beaters are lifted
- Stiff peaks stand straight up when the beaters are lifted
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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