Mini Lemon Meringue Pies

Name: Mini Lemon Meringue Pies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 mini pie-crusts (frozen, store-bought); 4 eggs; 4 egg yolks (save whites of 2 eggs for the meringue); 1 cup sugar, divided; 4 Juice of 4 lemons; 2 Zest of 2 lemons

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Learn how to make these mini lemon meringue pies. The perfect single-serve dessert is made in mini pie shells filled with a homemade lemon filling that is baked and topped with meringue. The ultimate lemon dessert.

mini lemon pies with meringue on top sitting on a table with yellow striped straws beside it

A bite-sized pie is a citrus-flavored dessert that will tickle your tastebuds. These are fantastic for parties, baby showers, birthday parties, and more. You can also whip these up for snacking on throughout the week.

Check out my popular lemon cream cake, easy lemon butter cookies, or this decadent lemon meringue cheesecake. All are must-make dessert recipes that will make your heart swoon.

Mini Lemon Meringue Pies on a wooden cutting board sitting on a white table

❤️ Why You’ll Love This Recipe

This is a lemon dessert recipe made from scratch. The sweet and creamy lemon filling is made with real lemons.
You will find these pies make a fantastic single-serve dessert. Great for gatherings where you want an easy dessert to hand out.
These pies can be made a day ahead of time when you plan to serve them up.
You might have simple ingredients already in your fridge and pantry.

eggs in a bowl, sugar in a measuring cup, and mini pie shells and lemons sitting on a white counter

🛒Ingredients

This is a quick list of the ingredients that you need to make this recipe.

Pie Crusts – Here, you have frozen store-bought pie crusts that are a wonderful shell for the pies.
Eggs- You will use whole eggs, egg yolks, and just egg whites for this recipe.
Sugar – Granulated sugar will be used to sweeten up the pie filling.
Lemons – Lemon zest and juice will be used to create the perfect balance of lemon in these miniature pies.

🔪 How to Make Mini Lemon Meringue Pies

Step 1: Bake Pie Shells

Start by removing the pie shells from the freezer. Place on a baking sheet and bake them as directed. Then allow the pie crusts to cool for at least 15 minutes.

egg yolks and egg whites sitting in white bowls on table with lemons and a zester beside it

Step 2: Mix up Filling

You will heat a double boiler on low. Then whisk eggs and egg yolks, sugar, lemon juice, and lemon zest. Pour into the double boiler and cook for around 8 minutes or until a custard texture is created. Stir consistently.

Step 3: Pour Pie Filling In Crusts

Take the pie filling and let it cool a bit. Then cover with plastic wrap in the bowl and refrigerate for an hour. Once the custard is fully set, you will pour it into the pie crusts.

lemon custard pies with meringue on one of the mini pies sitting in the pie pan on table

Step 4: Meringue

When you are ready to make the meringue, beat the egg whites with a stand mixer and slowly pour in the sugar. Whip for at least 10 minutes, or until semi-still peaks are formed.

Then, pipe the meringue on top of each of the pies, and broil for 2 minutes in the oven to toast the meringue.

Mini pies sitting on a table with straws and a colored cloth under it

🥄 Equipment

This is a list of the equipment that you will need to make this tasty recipe:

Stand Mixer
Measuring Cups
Baking Sheet
Piping Bag and Tips

collage of mini lemon meringue pies sitting on a table

🥫 Storage

Store these mini-baked pies in the fridge in an airtight container for up to 4-5 days. They are best served within the first 2 days of being made.

Freeze: The pies can be frozen for 2-3 months as well. Place in a freezer-friendly container and then thaw in the fridge overnight for a slow thaw.

Mini Lemon Meringue Pies on a wooden cutting board

💭 Tips

Here are a few tips that you can use to help create success with this lemon pie recipe.

Baking your pie crust will ensure you have cooked crust, and it will also help prevent the crust from becoming soggy.
Make sure to stir your lemon custard mixture constantly or it can curdle or burn the mixture.
When you whip up the meringue, make sure no part of the egg yolks is with the whites, as this will cause the meringue to not fluff up as you need it to.
Meringue takes quite a bit of time to whip up, so make sure to allow time for the egg whites to form the proper peaks.
Broiling will toast the meringue. Make sure to keep an eye on the pies so it doesn’t burn them.

mini lemon pies on a cutting board with yellow straw by it, and topped with toasted meringue.

⁉️ FAQ

Can I use homemade pie crusts instead of store-bought?

Of course. Feel free to swap the store bought crusts with your own mini pie crusts.

Can I use bottled lemon juice instead of fresh lemons?

While bottled lemon juice can be used, know it will alter the flavor of the pies a bit. Fresh lemon juice has a stronger citrus flavor. But yes, you can swap for a 1:1 ratio.

What should I do if my lemon custard is too runny?

If your custard is runny, you need to cook it longer. Return it to the heat and stir on low heat until it thickens to your desired texture.

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