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
- unsalted butter
- cream of tartar
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
- 1 14-oz. box Refrigerated Pillsbury Pie Crusts, 2 crusts
- 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
- 4 large egg whites
- 1/4 tsp. cream of tartar
- pinch salt
- 1/2 cup granulated sugar
- 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.