Mini Lemon Meringue Pies
User Reviews
5
Mini Lemon Meringue Pies
Description
Mini Lemon Meringue Pies begin with store-bought or homemade pie crust rolled to 1/4 inch thickness, cut into rounds, and baked until golden brown. The cooled crusts are filled almost to the top with lemon curd, which provides a sharp citrus flavor and creamy texture. The meringue is prepared by whisking egg whites with cream of tartar to soft peaks, then gradually adding sugar until stiff peaks form. This meringue is spread on the lemon curd, then briefly broiled until crisp and lightly browned.
The combination of a flaky, buttery crust, zingy lemon filling, and airy meringue topping delivers varied textures and flavors in one bite. The use of cream of tartar helps stabilize the egg whites, creating a stable yet tender meringue with a slight crisp on the exterior. These mini pies are convenient for serving at gatherings or as a personal dessert.
Pie crusts and lemon curd can be prepared ahead of time for convenience. Understanding meringue stages—soft, medium, and stiff peaks—helps in achieving the correct consistency for a successful topping. The finished pies should be cooled before serving to allow the filling to set properly and prevent the meringue from weeping.
Ingredients
- 2 pie crust store bought - cut into rounds to fit your pan (or your own pie crust
- 1 cup lemon curd recipe linked above
- 4 egg white
- 1/8 teaspoon cream of tartar
- 2 tablespoons sugar granulated white
Instructions
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
- Bake the pie crusts and prepare lemon curd a day ahead for easier assembly and better flavor development.
- Soft peaks in egg whites will flop immediately, stiff peaks stand straight up, which is needed for the meringue topping.
- Broil meringue briefly to brown it without melting; watch closely to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 94mg | 4% |
| Potassium | 21mg | 0% |
| Sugar | 6g | 12% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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