Mini Lemon Meringue Pies

Prep 5 mins
Cook 5 mins
Add'l 2 mins
Total 12 mins
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Are you craving a slice of pie, but not the work that comes with making a whole one? Made with lemon curd, these Mini Lemon Meringue Pies are sweet little bite-sized treats that you can throw together in just 10 minutes!

Cute Mini Pies that Are a Snap to Make!

This dessert came about thanks to a quick trip to Target. Once upon a time, I ran into Target to grab shampoo. That was all I needed – it was the only thing I was there for. Naturally, an hour later I found myself still in Target, looking at a tea towel with a picture of a lemon pie on it. It was cute, but I didn’t buy it, because my arms were already full and I have a rule – I only buy what I can carry. (This still tends to be a lot.) But it got the idea of lemon meringue pie in my head.

There was just one problem: I didn’t want to make a whole lemon meringue pie just for me. The thing is, unless the dessert has something to do with peanut butter or chocolate, Jorge won’t eat more than a trial bite or two… so the rest ends up in the fridge, calling my name.

That’s when I thought of making mini lemon meringue pies! You guys might have already seen my recipes for Mini Pumpkin Pies, Mini Apple Pie Cookie Cups, and No Bake Mini Peanut Butter Cheesecakes. A mini version of lemon meringue pie turned out to be super simple to make, and perfect for a little sweet snack, with the uneaten pies frozen for another time.

Phyllo cups, lemon curd, vanilla, egg whites, sugar.


With this stress-free, super-quick recipe, you only need a few ingredients. You may already have most of them on hand, but if not, you can find them at most grocery stores. Here’s the list:

  • Phyllo Shells: Mini phyllo shells are sold in the freezer section, near the pie crusts.
  • Lemon Curd: Homemade Lemon Curd or store-bought lemon curd (that is my favorite store bought brand, but Trader Joe’s also makes a delicious one) is all you need for a mouthwatering filling. (See the Recipe Tips and Variations section below for more filling ideas!) 
  • Egg Whites: The meringue mixture is made the old-fashioned way, with egg whites. You don’t need the yolks. Set those aside to enrich your morning breakfast scramble
  • Sugar: Granulated sugar sweetens and firms the meringue.
  • Vanilla: Meringue with vanilla has the best bakery-style flavor. Use pure vanilla extract for the best taste.
A tray of two-bite lemon pies.

How to Make a Mini Lemon Meringue Pie

So how do you assemble the mini lemon meringue pies? It’s so easy, you practically don’t need any instructions. Here’s how to do it.

  • Prepare to Bake. Preheat your oven to 350°F, and arrange the mini phyllo shells on a baking sheet. 
  • Pipe in the Lemon Curd. Spoon the lemon curd into a piping bag or a ziplock baggie with the corner cut off. Pipe the lemon curd into the phyllo shells.
  • Make the Meringue. In a small bowl with a hand mixer (or stand mixer if you choose), beat the egg whites until they’re foamy. Next, add the sugar and the vanilla extract. Continue to beat the egg white mixture, until stiff peaks form. 
  • Top the Pies. Using a clean piping bag or baggie, pipe the meringue onto the tops of each mini pie.
  • Bake! Bake for 5 minutes, or until the tops of the meringues are lightly browned. 
  • Cool. Let the mini lemon meringue pies cool, and then store them in the fridge until ready to serve!

How Do You Whip Until Stiff Peaks Form?

Egg whites go through stages as you whip them. The first stage is “no peaks,” when the egg whites are foamy but don’t hold their shape. Then you get soft peaks. The egg whites are ever-so-slightly firmer, but won’t hold their shape if you turn the whisk or mixer attachment upside down.

From there, you get firm peaks, which hold their shape but then melt down, and finally, stiff peaks, which are glossy, smooth, and won’t melt or droop back down if you lift the whisk or turn it over. Only the very tips might bend a bit.

Can You Over Whip a Meringue?

Yes, the last stage of whipping meringue is unfortunately over-beating! Once you reach stiff peaks, stop beating or the meringue will turn grainy and soft, losing its texture and shine. Be careful not to over whip the meringue, or you will need to start again with new egg whites.

Bite-sized lemon meringue pies on a small plate.

Recipe Tips and Variations

A dessert this good doesn’t need any changes, but you could definitely tweak it for fun! These yummy tips and variations are sure to make this tasty treat even better.

  • Meringue Amount: You will have a little more meringue than you need, but one egg white just isn’t quite enough. To avoid waste, just pipe the leftover meringue onto a piece of parchment and bake until set. Soft little meringue cookies!
  • Whipped Cream Topping: Meringue is my favorite topping here, but you could also top the pies with basic whipped cream for a simple lemon pie with no egg whites needed.
  • Kitchen Torch: If you have a kitchen torch, feel free to use it to quickly toast the meringue to skip baking these pies in the oven. You will need to bake the phyllo cups before adding the lemon curd and meringue if you choose this method.
  • Fruity Alternatives: Feel free to make these with orange curd or key lime curd, or even jams or jellies for more fruit filled versions.
  • Chocolate Version: Every once in a while I get a craving for chocolate meringue pie. Instead of filling the center with lemon curd, I fill them with chocolate pudding. It’s not exactly the same as a homemade chocolate meringue pie, but they definitely hit the spot!
A plate with sprigs of thyme and mini pies. One pie has been cut in half to show the texture of the filling and the topping.

Should Lemon Meringue Pies Be Chilled?

Yes. Not only does chilling lemon meringue pie keep the filling cold, refreshing, and firm, it helps to prevent spoilage. You can store these mini pies in an airtight container in your fridge for up to two days.

Does Lemon Meringue Pie Freeze Well?

Different bakers feel differently about freezing meringue – some say that it spoils the meringue’s texture, while others say that lemon meringue pie freezes and thaws just fine. It’s up to you whether or not you want to freeze these mini pies. If you do, store them in an airtight freezer container, and use them within two weeks for the best results. Thaw in the fridge before serving.

Yield: 15

Mini Lemon Meringue Pies

Four phyllo cup lemon pies with meringue topping.

This ten-minute Mini Lemon Meringue Pie Recipe is about to earn a spot in your regular dessert rotation! These cute little bite-sized desserts are the ultimate citrus lover’s treat.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 2 minutes
Total Time 12 minutes


  • 1 package Mini Phyllo Shells
  • 1 cup **lemon curd
  • 2 large egg whites
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F.
  2. Place mini phyllo shells on a baking sheet. Place lemon curd in a piping bag or a ziplock baggie with the tip cut off and pipe into shells. Set aside.
  3. In a small bowl (or stand mixer if you choose), whip egg whites until foamy. Add sugar and vanilla extract and continue to whip until stiff peaks form. Pipe meringue onto the tops of each mini pie (using a piping bag or a ziplock again).
  4. Bake for 5 minutes, or until the tops of the meringue brown. Let cool and then store in the fridge until ready to serve!


  • Storage: You can keep these mini pies in an airtight container in your fridge for up to two days, or freeze for up to two weeks.
  • Meringue Amount: You will have a little more meringue than you need, but one egg white just isn’t quite enough. To avoid waste, just pipe the leftover meringue onto a piece of parchment and bake until set. Soft little meringue cookies!
  • **Lemon Curd: If you aren't up for a homemade lemon curd, you can absolutely use store bought instead! This is my favorite store bought lemon curd, it's nice and tart!
  • Whipped Cream Topping: Meringue is my favorite topping here, but you could also top the pies with basic whipped cream for a simple lemon pie with no egg whites needed.
  • Citrus Alternatives: Feel free to make these with orange curd, or even key lime curd, for an easy variation.
  • Kitchen Torch: If you have a kitchen torch, you can bake the phyllo cups according to the package directions, fill them with the lemon curd, top with the meringue and then quickly torch the meringue instead of baking in the oven.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 14mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g


More Irresistible Lemon Desserts

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33 Responses
  1. Pat

    Some people stroll through Target; I scroll through Pinterest! Thus I’m just finding this. Now my mind is thinking dessert bar or a summer tea with lemon meringue pies, orange meringue pies, raspberry meringue pies, oh my! Easy, pretty, and sooo good. Thanks, Jessica.

    1. A woman holding a camera standing in front of some shelves.

      These are best made the same day you want to serve them. The pastry is very thin and can easily become soggy. Thankfully they are super easy and only take minutes to put together!

  2. valerie baines

    Had some filo pastry in freezer so made my own shells.They turned out great,then followed your recipe it was so easy. The only problem was once I had one I wanted another & another & another. Thank you Jessica :-)

  3. Gretchen

    Made these tonight, and oh my gosh, they are delicious! And so easy, even though I had never made a meringue before. I had a lot of lemon curd leftover, though, which is fine because I just started eating it out of the ziplock bag. :) Thanks so much for the recipe!

  4. Jess @ On Sugar Mountain

    THESE ARE SO CUTE!! OMG I love how quickly they come together. I may even take the time to make some homemade lemon curd when I try these :)

  5. Stacy

    I love this idea because the pie shells and lemon curd (store-bought anyway) can be kept on hand and I always have eggs and sugar in the cupboard. Pinning this for those moments when time is short but something special is needed! Thank you!

  6. Eileen

    Oh man, this is genius! So fast and easy. Just think how perfect these would be for finger food at a big party too. Yay!

  7. Elizabeth @ The Collegiate Baker

    These are so incredibly cute! I think they’re perfect for a quick dessert, but also for people who don’t have access to everything they need to make fun things like this. Like, I’m in college and most students don’t have access to full kitchens or “nice” appliances, but that shouldn’t mean they can’t make fun and cute desserts! I try to keep these things in mind when I write blog posts and recipes, and I think these little pies would be super easy for anyone to make!

  8. Amanda @ Once Upon a Recipe

    Super cute! I actually have a jar of homemade lemon curd in my fridge, so all I would need is the little tart shells. Uh oh, danger!

  9. Alycia

    I do something similar to this, but use premade sugar cookie dough for the crust. I bake it for 10 min. first (it comes out kind of puffy) and then poke it down and add the curd and meringue. They have been my go to dessert for forgotten parties and birthdays.

  10. Stefanie @ Sarcastic Cooking

    Great easy recipe! I like the only what you can carry rule. Target is my slippery slope, even going there is very dangerous for me. I often leave without the stuff I came for. Damn you Target!

  11. Sues

    OK a) I love that you only buy what you can carry in Target. I might go to the gym more to work on my arm strength if I lived by this rule. Also, these are ADORABLE. And look fabulously delicious!

  12. Jocelyn (Grandbaby Cakes)

    I adore quick recipes that are just as delightful as they are tasty. Yours hit all three! Love it!

  13. Joanne

    I crave anything with lemon curd pretty much constantly so these are like…the perfect solution! LOVE the portion control.

    Don’t even get me started on target. Thank god the only one in NYC is in I go there very sparingly.

  14. Jaren (Diary of a Recipe Collector)

    These look sooo good! I can relate to your Target issues! I cannot ever get out of there for less than 80 bucks, but it is just so much fun in there!

  15. Cookbook Queen

    This is the BEST idea!! I love lemon meringue pie (it’s my FAVORITE!!!!), but my husband won’t eat it, so I never spend the time to make it…this is the PERFECT solution!!

  16. raquel from Florida

    wooohooo!!!! Instant gratification! I’ve done a lemon cake thing once with the same lemon curd, meringue and publix-store-bought pound cake OMG! Beautiful pictures Jessica!

  17. Averie @ Averie Cooks

    That gooey center. OMG YES!

    And wandering around Target 1 hour later for that just one thing I went in there for…. that never happens to me :)


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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