Mini Lemon Meringue Pies

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!

Table of Contents

• Cute Mini Pies that Are a Snap to Make!
• Ingredients
• How to Make a Mini Lemon Meringue Pie
• How Do You Whip Until Stiff Peaks Form?
• Can You Over Whip a Meringue?
• Recipe Tips and Variations
• Should Lemon Meringue Pies Be Chilled?
• Does Lemon Meringue Pie Freeze Well?
• Get the Recipe
• More Irresistible Lemon Desserts

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.

Ingredients

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.

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.

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!

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.

4.4 from 66 votes

Print Pin Recipe

Yield: 15

Mini Lemon Meringue Pies

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 Time5 minutes minutes

Cook Time5 minutes minutes

Additional Time2 minutes minutes

Total Time12 minutes minutes

Ingredients

• 1 package Mini Phyllo Shells
• 1 cup **lemon curd
• 2 large egg whites
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract

Instructions 

• Preheat oven to 350°F.
• 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.
• 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).
• Bake for 5 minutes, or until the tops of the meringue brown. Let cool and then store in the fridge until ready to serve!

Video

Notes

• 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

Serving: 1, Calories: 22kcal, Carbohydrates: 4g, Protein: 1g, Cholesterol: 1mg, Sodium: 14mg, Sugar: 3g

© Jessica

Cuisine: American

Category: Desserts

More Irresistible Lemon Desserts

• Lemon Meringues
• Lemon Strawberry Trifle
• Glazed Lemon Bread
• Lemon Strawberry Trifle
• Lemon Ricotta Pancakes
• Lemon Bars
• Lemon Meltaway Cookies

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