Hey there, kitchies! There’s something about lemon meringue pie that feels like a little slice of sunshine on a plate. But what if I told you that you could enjoy that same sweet-tart magic in a bite-sized, totally adorable version? These Easy Miniature Lemon Meringue Pies are perfect for brunches, parties, or those moments when you just want a little sweet treat without making a whole pie.
I made these for a weekend family gathering once, thinking they’d be a cute little dessert on the side — but they disappeared faster than anything else on the table! Now, they’re one of our go-to recipes for holidays, birthdays, or just whenever we’re craving something sweet but light.
The best part? They’re made with store-bought pastry shells, a homemade lemon curd filling, and a light, fluffy meringue topping — no complicated techniques, just pure lemony goodness.
Why These Mini Lemon Meringue Pies Will Steal the Show 🍋✨
- Bite-sized and perfect for parties
- Bright, zesty lemon curd made from scratch
- Light, fluffy meringue topping
- No pie crust rolling required — store-bought shells keep it easy
- Ready in just 30 minutes
Cuisine: American
Serves: 12 Mini Pies
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredients You’ll Need
For the Lemon Curd:
- ½ cup fresh lemon juice (about 2 lemons)
- 2 tsp lemon zest
- ⅓ cup granulated sugar
- 2 egg yolks
- 2 tbsp unsalted butter
- 1 tbsp cornstarch
For the Meringue:
- 2 egg whites
- ¼ tsp cream of tartar
- 3 tbsp granulated sugar
For the Crust:
- 12 mini pre-made tart shells (store-bought or homemade)
How to Make Miniature Lemon Meringue Pies
1️⃣ Pre-Bake the Shells:
If you’re using pre-made tart shells, bake them according to package instructions until lightly golden. Let them cool completely.
2️⃣ Make the Lemon Curd:
In a saucepan, whisk together lemon juice, lemon zest, sugar, egg yolks, and cornstarch over medium heat. Cook while stirring constantly until thickened — about 5-7 minutes. Remove from heat and whisk in butter until smooth.
Let the lemon curd cool slightly, then spoon about 1 tablespoon into each tart shell.
3️⃣ Whip the Meringue:
In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
4️⃣ Top the Pies:
Spoon or pipe the meringue over each lemon tart. Use the back of a spoon to create little peaks.
5️⃣ Broil or Torch:
Pop the pies under the broiler for 1-2 minutes until the meringue is lightly toasted, or use a kitchen torch for that golden finish.
Why You’ll Love These Mini Lemon Meringue Pies
- They taste like sunshine in every bite
- Perfect balance of sweet and tart
- No need to make a full pie — just grab and go
- They look so fancy but are secretly so easy to make
Substitutions & Variations
| Ingredient | Substitute |
|---|---|
| Mini Tart Shells | Graham Cracker Crusts |
| Lemon Juice | Lime Juice for a tropical twist |
| Sugar | Coconut Sugar for a refined sugar-free version |
Make a Healthier Version 🌿
- Use whole wheat tart shells
- Swap sugar for maple syrup in the lemon curd
- Make the meringue with coconut sugar
Tips for Perfect Mini Lemon Meringue Pies
- Don’t overcook the lemon curd — it thickens as it cools
- Use room temperature egg whites for the fluffiest meringue
- Make sure your bowl is completely clean when whipping egg whites
- Toast the meringue right before serving for that fresh, caramelized top
A Little Family Story 🥰
These little lemon pies quickly became a favorite in our house — especially for Sunday brunches or when my little one wants to help out in the kitchen. There’s something about watching those little meringue peaks toast up that feels like a mini science experiment!
And there you have it!
These Easy Miniature Lemon Meringue Pies are the perfect little sunshine-filled bites to brighten up any day. Whether you’re making them for a party, a family gathering, or just because you need a little lemony pick-me-up, they’re guaranteed to bring smiles all around.
If you make these, don’t forget to tag us — I LOVE seeing your kitchen creations!
Looking for more sweet treats? Try these next:
👉 Banana Protein Muffins
👉 No-Bake S’mores Bark
👉 Cranberry Almond Energy Bites
Categories: Dessert, Mini Treats, Summer Recipes
Tags: lemon meringue, mini pies, bite-sized desserts, summer baking
Frequently Asked Questions
❓ Can I make these ahead of time?
Yes! Assemble them and refrigerate for up to 24 hours. Torch the meringue right before serving.
❓ Can I use store-bought lemon curd?
Absolutely! But trust me — homemade lemon curd is so worth it!
❓ Can I freeze these pies?
You can freeze the tart shells and lemon curd, but not the meringue — it’s best fresh.
❓ How long will they last in the fridge?
They’ll stay fresh for up to 3 days in an airtight container.
❓ Can I use a graham cracker crust instead?
Yes! Just press the crumbs into mini muffin tins and bake for 5-7 minutes before filling.
Easy Miniature Lemon Meringue Pies
Description
These Easy Miniature Lemon Meringue Pies are perfect for brunches, parties, or those moments when you just want a little sweet treat without making a whole pie.
Ingredients
For the Lemon Curd:
- ½ cup fresh lemon juice (about 2 lemons)
- 2 tsp lemon zest
- ⅓ cup granulated sugar
- 2 egg yolks
- 2 tbsp unsalted butter
- 1 tbsp cornstarch
For the Meringue:
- 2 egg whites
- ¼ tsp cream of tartar
- 3 tbsp granulated sugar
For the Crust:
- 12 mini pre-made tart shells (store-bought or homemade)
Instructions
1️⃣ Pre-Bake the Shells:
If you’re using pre-made tart shells, bake them according to package instructions until lightly golden. Let them cool completely.
2️⃣ Make the Lemon Curd:
In a saucepan, whisk together lemon juice, lemon zest, sugar, egg yolks, and cornstarch over medium heat. Cook while stirring constantly until thickened — about 5-7 minutes. Remove from heat and whisk in butter until smooth.
Let the lemon curd cool slightly, then spoon about 1 tablespoon into each tart shell.
3️⃣ Whip the Meringue:
In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
4️⃣ Top the Pies:
Spoon or pipe the meringue over each lemon tart. Use the back of a spoon to create little peaks.
5️⃣ Broil or Torch:
Pop the pies under the broiler for 1-2 minutes until the meringue is lightly toasted, or use a kitchen torch for that golden finish.
