Easy Mini Lemon Meringue Pies

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, but you can jump right to the recipe card if you wish!

• 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.

• 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

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

• 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

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.

Want more easy mini dessert recipes?

• Mini Lemon Cheesecakes with Berry Swirl
• Coconut Pineapple Mini Cheesecakes
• Mini Pecan Pies
• Mini Pumpkin Pies
• Mini Pumpkin Cheesecakes

Update: This post was originally published in 2016, but has been updated to improve reader experience with new photos.

5 from 7 votes

Mini Lemon Meringue Pies

Author Kylee Ayotte

Servings 24

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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My easy lemon meringue pie is lemony, creamy and delicious! Bite sized, and easy to make – these little pies are are a treat! 

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Ingredients

 

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• ▢ 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 white sugar

Instructions

Crust

• Roll your 2 pie crusts 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 350°F.
• 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 with 1 cup lemon curd, and set aside while you make the meringue.

Meringue Topping

• Whisk together the 4 egg whites and 1/8 teaspoon cream of tartar until soft peaks form.
• GRADUALLY add the 2 tablespoons white 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

Kylee’s Tips for Lemon Meringue Pie

• 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

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

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 21mg | Sugar: 6g | Calcium: 3mg | Iron: 0.4mg

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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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee