Lusciously lemony, these Mini Lemon Meringue Pies are bite-sized treats that will tickle your taste buds! They’re a bite of summer sunshine on a plate!
Hello Friends! How is everyone’s week going?
I’m popping in today to share a little bit of summer sunshine on a plate!
These Mini Lemon Meringue Pies are sweet, tart and absolutely scrumptious! I dare you to eat just one!
Why You’ll Love this Recipe
These cute little pies are bite-sized treats which makes them super easy to eat. No forks needed. Just pop ’em in your mouth and enjoy!
To make these super simple, I’ve made them using store-bought refrigerated pie crusts. This is not a sponsored post, but when I need to cut corners time-wise, but still want to enjoy a delicious pie crust, I always opt for Pillsbury refrigerated pie crusts from my local market, so I just wanted to share. They really make preparing these scrumptious little Mini Lemon Meringue Pies so doable for even the novice baker. It can be our secret!
And we all know mini desserts have that cuteness factor that makes them even more appetizing AND that we get to enjoy more than one, or two, or three…right?! Winning!
Ingredients You’ll Need
- refrigerated pie crusts (I use Pillsbury)
- granulated sugar
- corn starch
- eggs
- lemons
- unsalted butter
- cream of tartar
- salt
Step-By-Step Instructions
To make the crusts, I used a flower shaped cookie cutter that was about 2 1/2 inches in diameter. You can also use just a plain circle cookie cutter or even a cup that’s that size.
I cut the shapes and press them into a mini muffin tin and chill for about 15 minutes. Then I prick the bottom of the cups with a fork, and insert a mini cupcake liner filled with beans to set the crust and bake for about 20 minutes until nice and lightly browned.
While those are baking it’s onto the filling and the meringue. The filling has double the lemon flavor, with freshly squeezed lemon juice and freshly grated lemon zest. It will tickle your taste buds for sure! And the meringue is a mixture of egg white, sugar, cream of tartar and a pinch of kosher salt.
Once you top the filling with a dollop of meringue it’s back into the oven for a few minutes until lightly browned. To achieve a darker toasting look you can place the pies under the broiler for a short time. Just make sure you don’t step away from the oven. You’ll need to watch carefully to make sure they don’t burn. If you have a kitchen torch, you can opt to use that also.
Hope you folks whip up a batch of these beauties in your kitchen because I know you’d love them! And who couldn’t use a little sunshine on a plate??
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Mini Lemon Meringue Pies
As I mentioned above, I used Pillsbury Refrigerated Pie Crusts to make these little pies really easy to whip up.
No need for a scalloped cookie cutter for these pies. You can just use a round cutter or a glass that’s 2 1/2 inches in diameter.
More Delicious Summer Dessert Recipes to Enjoy
Mini Lemon Meringue Pies
Print Recipe Pin RecipeIngredients
- 1 14-oz. box Refrigerated Pillsbury Pie Crusts, 2 crusts
Filling
- 2/3 cup granulated sugar
- 3 Tbsp. corn starch
- 4 large egg yolks, beaten (save whites for meringue)
- 1 1/2 Tbsp. finely grated lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 Tbsp. unsalted butter
Meringue
- 4 large egg whites
- 1/4 tsp. cream of tartar
- pinch salt
- 1/2 cup granulated sugar
Instructions
- Lightly spray a mini muffin tin with nonstick cooking spray. Set aide. Place rack in middle of oven and preheat oven to 325 degrees. Using one crust at a time, unroll crust on a lightly floured work surface. Using a 2 1/2 inch round cutter, cut out as many circles as possible. Re-roll remaining dough and continue to cut more circles until all dough is used up. Press circles into muffin tin. Place remaining circles and muffin tin in refrigerator to chill for 15-20 minutes.
- Remove muffin tin from fridge. Prick bottoms of shells with a fork. Place a mini muffin liner filled with beans in each muffin cup. Bake the shells for 20 minutes. Let cool for 5 minutes and then remove the cups of beans. Place shells on a rimmed baking sheet. Repeat with remaining dough until finished.
- For the filling: In a medium saucepan, whisk together sugar and cornstarch. Whisk in 1 cup of water and bring to a boil over medium heat, stirring often until mixture starts to thicken. Place the egg yolks in a bowl. Add a ladleful of the hot sugar mixture, whisking as your adding. Pour the yolk mixture into the saucepan and continue whisking until well combined. Turn the heat to low and continue to whisk for 1 minute. Remove from heat and add the lemon zest, lemon juice and butter and whisk until combined. Fill the shells with a spoonful of the lemon filling.
- Preheat oven to 375 degrees. For the meringue: In the bowl of a stand mixer fitted with the whip attachment, beat egg whites, cream of tartar and salt on medium-high speed until soft peaks form. Slowly add the sugar and continue to beat until stiff peaks form, 1-2 minutes. Top the filling with a dollop of meringue spreading to the edge of the shells. Bake for 10-12 minutes until golden brown. Remove from oven and let cool completely on wire rack before serving. You can also use a kitchen torch to brown the meringue a bit more or place under the broiler. Keep a close eye so they don't burn.
I’m always in for store bought crusts. All kinds ! Especially to make such a beauties :-) My week ? Busy as usual but glad to know it’s Friday tomorrow :-) Happy holidays !
Me too! Makes life so much easier sometimes! Enjoy your weekend!!
My mom used to spoil us with lemon meringue pie quite often so this is a pie that speaks to my heart! I love that they’re mini… So sweet and yummy!
These are always so fun to make Annie! It’s a few steps to get to the end result, but so worth it!
Total cuteness! These are really adorable. I believe they would be gobbled up quickly. I love the tartness of lemon and the sweetness of meringue. It’s a delicious classic combination!
lad you like them Kathy! They’re so fun to make!
Love love love mini desserts and really love lemon meringue pie! These are the cutest little things, Mary Ann! Pinned! They have to make an appearance on our table soon :) Have a wonderful weekend! XOXO
Me too Dawn! Hope you give them a try! You’ll love them!
These are just the cutest little treats ever, Mare!!! I’m a huge fan of anything mini, because it totally means I can at least have 4… possibly five. :) Love that you used the flower shape cutter for these too! These mini pies are just perfect for the holiday!! Pinning! Cheers!
That cookie cutter was my aunt’s antique cookie cutter. It came in a set. I love them, and I’m always using them for something! You can also just use a circle, but the flower just looks so pretty for spring! These are perfect for you since they aren’t chocolate!
Love these Mare! Anything with toasted meringue and I’m in, but I especially love when they’re mini pies. Perfect for this Easter weekend!
I had so much fun with my kitchen torch! These are yummy little bites Debs! Hope you have a beautiful Easter!
Love these beautiful little pies! And I’m a big fan of store-bought pie crust as well. So handy :)
Definitely handy Jennifer! Hope you have a wonderful Easter!
These sweet little bites look hard to resist! So perfect for Easter!
They are Matt! I made Tom take them to a work luncheon! I can’t be left alone with these. Too hard for me to resist!
These are the cutest little mini pies, Mary Ann… perfect for sharing, anytime! That little cutter makes the sweetest little crusts and the curd is so sunny and fun! Beautiful work, Mary Ann!
I love that little cutter from my aunt! Thanks so much Traci! Enjoy your weekend!
These are the most adorable little pies I’ve ever seen! And you’re speaking to my heart with the store-bought pie crust :). Lemon desserts rule!
Thanks Kelsie! Have an awesome holiday weekend!
These are so pretty! Perfect little treat for spring!
Thanks so much Gina!
These are so adorable, perfect for any Easter celebration!
Thanks Leigh Ann! They’re addictive!
These are BRILLIANT, wow. Those little crusts are too cute, and I’m pretty sure once I started popping these babies in my mouth I wouldn’t be able to stop :)
Awwww, thanks so much Sue! They were so fun to make!
I love mini pies!
Me too Jennifer! Happy Easter!
These are super cute! They will disappear fast I’m sure!
They do Lindsay!
Such gorgeous little pies, love the meringue topping!
I had so much fun making these Laura!
Theses mini pies are so cute, I think I make them for my next book club meeting, the girls will like them. Happy Easter Mary Ann.
Happy Easter to you Gerlinde! I know they’ll enjoy these!
I love these pretty little bite-size sweet treats! You’re right, for some reason they just seem more special than a regular wedge of pie!
Yes! They are Chris, and so delicious! Happy Easter!
Lemon meringue pies are a favourite from my childhood! And mini desserts are absolutely the cutest! Perfect little treat for this weekend’s Easter festivities!
Yes, perfect for the Easter dessert table Leanne! Careful, these are addictive!
:O
These mini lemon meringue pies are the cutest pies that ever meringued. (Hahahaha, I thought that sentence would sound funny but it’s evident it sounded better in my head). Seriously though, I’m dying of cuteness overload over here!
In all seriousness, I adore bite-sized desserts because you can indulge without OVER indulging! It’s a win-win :)
Thanks so much Christina! I love bite-size desserts too! So easy when you’re having a party! Less cleanup too because you don’t need silverware. Hope you give them a try!
How cute are these?! Perfect for Easter…or any celebration!
Thanks Kev!
I saw these on IG and they are just so bright and happy, Mary Ann! Love cute little mini desserts like this – I could gobble up a bunch. Happy Easter!
Thanks Geraldine! These are so fun to make. Happy Easter to you too!
Such a sweet little delicious idea. Love them!!
Thanks Asha!
These are just beautiful, Mary Ann! I love the scalloped edge and toasty top. Elegant and delicious party fare and so perfect for spring!
Thanks so much Marissa! They were a total hit for Easter!
How did I miss these!? These are so pretty, Mary Ann!I I bet they went over very well this Easter weekend. Hope you had a great one!
They did Katherine! Hope you enjoyed the holiday too!
hey MaryAnn, I used to visit a dozen of food related blogs this week.. just as of today, and I’ve already commented on about ten of them.
I’ve landed on your blog for the first time, and I have to say your recipe… the meringue pies… looks simple, yet delicious — thank you!
Keep up the great work..
Thank you so much! So glad you found the blog! And thanks for taking the time to leave a comment!
Such a lovely vibrant treat MaryAnn and using the store bought pie tart, is a clever way to save time!
Makes these so easy Kankana!
How very clever, Mary Ann! I just love how you used a cookie cutter to get those crusts shaped so cutely! I’ve never made meringue before because I thought it would be too fussy, but I feel freshly inspired by you. You got them so perfectly browned. What a festive Easter treat!
Meringue is actually quite easy Emily. I think most people think it’s hard, but you should definitely give it a go! You’ll be pleasantly surprised!
These are so dang cute, Mary Ann! I love that these are little bites of flavor!
Thanks Tessa!
I love mini little pies like these! So much fun to share and make. I could totally make used of the pre-made dough, pie crust is tough enough to roll out and prepare for one big pie. Thanks for sharing! :)
The pre-made pie crusts make these soooo easy Matt!
How many days will these keep? I’d love to make them ahead of a weekend celebration.
Hi Doris. The pies will keep for two to three days in the fridge covered loosely with foil. But I like to make the meringue the day of so it doesn’t start to weep (form beads of moisture). Enjoy!
So after you put the meringue on top, if you are using a torch, do you skip the step of putting them back in the oven for 10-12 minutes?
Hi Pat. No, you bake them in the oven for 10-12 minutes, but if you want them a bit darker on top you can also use a kitchen torch after they come out of the oven. Thanks so much for following! Hope you enjoy these little bites of sunshine!
How many days ahead can I cook these before serving? Will they get soggy? Do I refrigerate before serving?
Hi Ginger. Only make these the day before serving. And yes, you can refrigerate before serving. Enjoy!