Mini Lemon Meringue Pies

Mini Lemon Meringue Pies

My easy lemon meringue pie is lemony, creamy and delicious! Bite sized, and easy to make - these little pies are are a treat! 
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
Calories: 102kcal
Author: Kylee Cooks


  • 2 pie crusts store bought - cut into rounds to fit your pan (or your own pie crust)
  • 1 cup lemon curd recipe linked above
  • 4 egg whites
  • 1/8 tsp cream of tartar
  • 2 Tbs sugar



  • 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.


Kylee's Tips for Lemon Meringue Pie

Bake the pie crusts ahead, and make the lemon curd a day before.  When it's time for dessert - just whip up the meringue and broil - ta da!!
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. 


Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 21mg | Sugar: 6g | Calcium: 3mg | Iron: 0.4mg
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!