Marvelous Mini Lemon Meringue Pies

lemon merange feature

Okay…these Marvelous Mini Lemon Meringue Pies take some TLC to make…but trust me…when they are finished and ready to pop in your mouth…you’ll be saying: Oh. My.  Heavens to Betsy. (or at least least something along those lines).  Yep..these are that good.

cut the dough for lemon meringue min pies
cut the dough for lemon meringue mini pies


Lemon curd in an ice bath
Lemon curd in an ice bath
Soft peaks before the meringue
Soft peaks before the meringue
Marvelous Mini Lemon Meringue Pies
Prep time
Cook time
Total time
These marvelous mini lemon meringue pies are just that...marvelous. They take a little time, but, boy, are the delicious. You can make this as a whole pie, just bake until set, about 12 minutes.
Recipe type: Dessert
Cuisine: Dessert
Serves: 10
  • CRUST:
  • Two perfect pie crusts
  • 1¼ cups of sugar
  • ⅔ cup sifted cake flour
  • ½ cup cornstarch
  • Pinch of salt
  • 1½ cups of water
  • 5 egg yolks (save 3 off the egg whites for the meringue)
  • ½ cup of freshly squeezed lemon juice
  • 2 tablespoons of lemon zest
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small chunks
  • 3 eggs whites
  • ¼ teaspoon cream of tartar
  • 6 tablespoons sugar
  • Baking spray or shortening, for preparing pans
  1. Pre-heat oven to 350 F
  2. Make perfect pie crust, and roll out to ⅛" thickness
  3. Prepare a 24 muffin pan, with 1½ inch diameter for each muffin. Grease with baking spray, or shortening, or butter
  4. Use a 2-inch cookie cutter, or even better, the top of an empty, but clean, Ro-tel can...cut out discs of the dough and press into the muffin holders. (Note: I made a 2nd batch, and used a 2 inch fluted tart tin to cut the dough...hence, the curvy tops of the pastry edges...point around with it!)
  5. You'll want to blind bake these gems...which means place dried black beans in each pie crust.
  6. Bake for about 10 minutes...or just keep an eye on them, don't let the edges get too brown.
  7. Remove from oven and let cool for a bit, then remove the dried beans.
  8. Return the crusts to the oven, and let bake for about another 7 minutes...again, just keep an eye on them...may need a little more, or a little less time.
  9. Remove from oven and cool on a rack.
  10. Now...let's make the filling (this can be made a day ahead)
  11. Combine the sugar, flour, cornstarch, salt and water in a metal bowl sitting a pot of simmering water...(about 2 inches of simmering water).
  12. Cook for about 12 minutes, stirring frequently, until becomes translucent and very thick.
  13. Remove from heat and beat in the egg yolks, one at a time, until well blended.
  14. Return to the simmering water and cook for about 7 minutes, stirring constantly , until thick and smooth.
  15. Remove from the heat and stir in the lemon juice and zest.
  16. Whisk in the butter, one chunk at a time, and set aside to cool.
  17. Now, let's do the meringue:
  18. In a large mixing bowl, beat together the egg whites and cream of tartar until foamy.
  19. Gradually beat in the sugar, continuing to beat until the meringue if fairly stiff and kind of glossy, but not foamy! This take about 10 minutes.
  20. Putting it all together:
  21. Gently remove the shells from the pan.
  22. Place a dollop of the lemon curd in each pastry shell.
  23. Either using a pastry bag (with the star fitting), or a spoon, add a helping of meringue to each pie.
  24. Place in the oven under the broiler for a couple minutes (or use a kitchen torch)...again...really keep an eye on this...will brown very quickly.
  25. Serve and enjoy!!



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