Easy Mini Lemon Meringue Pies Recipe

These mini pies are like a little slice of summer. With homemade lemon curd and meringue topping, this semi-homemade Mini Lemon Meringue Pies recipe is simply irresistible.

If you have been too intimidated to try making a lemon meringue pie in the past, I think today’s recipe will inspire you! These Mini Lemon Meringue Pies are a breeze to throw together and ready to eat in about 45 minutes after allowing them to cool.

We use phyllo shells for mini pie cups for the mini pie crusts (say that three times fast!), making this a semi-homemade dessert. Not only does that save us time, but it also saves on the headache of making a pie crust, so that’s totally a win in my book.

But, the best part is the phyllo cups are so crunchy and delicious, making a flaky crust; I actually prefer this version over the real deal classic lemon meringue pie.

Crispy phyllo, smooth, sweet, tart lemon curd, and fluffy meringue…. swoon, I’m in Heaven! Plus, they are the perfect size to pop in your mouth… which can be a little dangerous!

All in moderation, I always say, and I do have to hold back sometimes before I eat them all myself. That’s why I normally make these for a gathering, so I get to spread the love.

Bite-sized desserts are my favorite, plus they are just so darn cute – perfect for any occasion.

Mini Lemon Meringue Pies must be on your next dinner party menu. A hit with any crowd!

Some of our other favorite pie recipes we have on our site include: Banana Cream Pie, Strawberry Jello Pie, and Mini Key Lime Pie.

1. It makes a lot to feed a crowd.
2. Super cute to serve as a sweet appetizer or dessert at a party or afternoon tea time!
3. Easier than a standard pie size.

• Large eggs
• Granulated sugar
• Cream of tartar
• Lemon zest
• Lemon juice, fresh squeezed
• Water
• Cornstarch
• All-purpose flour
• Unsalted butter
• Phyllo shells

1. Preheat oven to 350*F.
2. Separate the yolks and whites of the eggs.
3. In a large bowl, whisk the egg yolks with 3/4 cup of the sugar until smooth, and set aside.
4. In a small saucepan, stir together the flour and cornstarch.
5. Whisk in the water, fresh lemon juice, and lemon zest. Bring to a boil over medium heat, stirring occasionally.
6. Take off the heat. While whisking constantly, pour about 1/2 cup of the sugar mixture into the egg yolk mixture. Once it is combined, add the mixture back to the pot.
7. Place the pot back on the stove and add the butter, whisking until smooth and the mixture thickens. Remove from heat and set aside.

8. Prepare the homemade meringue by whipping the egg whites, remaining sugar, and cream of tartar with an electric mixer (or in the bowl of a stand mixer with the whisk attachment) until they form stiff peaks, 3-4 minutes.

9. Spoon lemon filling into the phyllo cups and place them on a baking sheet.
10. Pipe or spoon meringue topping on top and bake in the preheated oven for 10-12 minutes or until the meringue becomes golden brown. (Alternatively, you could brown the meringue with a kitchen torch.)
11. Remove from oven and let cool, serve immediately or place the little pies in the fridge to chill before serving.

CAN I USE STORE-BOUGHT LEMON CURD?

I love our lemon curd recipe, it makes the perfect tangy lemon curd filling for these little pies.

But yes, you can purchase a jar of lemon curd for this recipe if you want to skip this step.

My favorite brand of store-bought lemon curd is Dickinson’s, which you can find at most grocery stores.

If using store-bought, microwave lemon curd in a microwave-safe bowl to loosen it up, so you can spoon it into the tart shells easier.

DO YOU EAT LEMON MERINGUE PIE HOT OR COLD?

I personally like lemon meringue pie cold, so I pop these in the fridge for about an hour then I eat them.

BUT, my Father prefers them slightly warm, so just go with your taste!

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DO I HAVE TO USE PHYLLO CUPS?

Not at all, I think they are a huge timesaver, but if you want to make your own crust, you can do that.

To make mini pie shells I love this tutorial from Entirely Elizabeth, you can use her homemade crust or store-bought, she shows you how in her post.

These pie crusts are slightly larger than the phyllo cups, but you can also use this tutorial on a mini cupcake tin to make bite-sized pies like in our post today.

HOW TO MAKE MERINGUE FLUFFY AND NOT RUBBERY?

Rubbery meringue I have found comes from recipes that don’t have acid in the meringue. We use cream of tartar, and it helps the egg whites to whip up super fluffy.

Also, make sure the egg whites are room temperature, this will help them whip from soft peaks to stiff peaks faster.

Store leftovers in the fridge in an airtight container for up to 1 days. Best served and eaten cold.

Make sure to make these the day of that you are serving and eating them, the phyllo cups will get soggy on the bottom.

I do not suggest freezing.

If you’ve tried these MINI LEMON MERINGUE PIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

Rate this Recipe

Mini Lemon Meringue Pies

4.86 from 7 votes

Created by Dana at ThisSillyGirlsLife.com

Course Dessert

Servings 30 mini pies

These mini pies are like a little slice of summer. With homemade lemon curd and meringue topping, this semi-homemade Mini Lemon Meringue Pies recipe is simply irresistible.

Print Recipe

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

  

1x2x3x

• ▢ 3 large eggs room temerpature, divided
• ▢ 1 2up granulated sugar divided
• ▢ 2 tablespoons all purpose flour
• ▢ 2 tablespoons cornstarch
• ▢ 1 cup water
• ▢ 5 tablespoons lemon juice fresh squeezed
• ▢ 3 tablespoons lemon zest
• ▢ 1 tablespoons unsalted butter
• ▢ 1/4 teaspoon cream of tartar
• ▢ 30 mini phyllo shells

Instructions

• Preheat oven to 350*F.
• Separate the yolks and whites of the eggs.
• In a large bowl, whisk the egg yolks with 3/4 cup of the sugar until smooth, and set aside.
• In a small saucepan, stir together the flour and cornstarch.
• Whisk in the water, fresh lemon juice, and lemon zest. Bring to a boil over medium heat, stirring occasionally.
• Take off the heat. While whisking constantly, pour about 1/2 cup of the sugar mixture into the egg yolk mixture. Once it is combined, add the mixture back to the pot.
• Place the pot back on the stove and add the butter, whisking until smooth and the mixture thickens. Remove from heat and set aside.
• Prepare the homemade meringue by whipping the egg whites, remaining sugar, and cream of tartar with an electric mixer (or in the bowl of a stand mixer with the whisk attachment) until they form stiff peaks, 3-4 minutes.
• Spoon lemon filling into the phyllo cups and place them on a baking sheet.
• Pipe or spoon meringue topping on top and bake in the preheated oven for 10-12 minutes or until the meringue becomes golden brown. (Alternatively, you could brown the meringue with a kitchen torch.)
• Remove from oven and let cool, serve immediately or place the little pies in the fridge to chill before serving.

Video

Notes

• This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
• The lemon zest for an extra lemony pop of flavor, but you can skip it if you don’t like zest.
• I do not suggest freezing.
• Make sure to make these the day that you are serving and eating them, the phyllo cups will get soggy on the bottom.

Nutrition

Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 15mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg

Nutritional Disclaimer

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