Zesty Mini Lemon Meringue Pie Recipe: Sweet Bites of Sunshine

Whipping up a mini lemon meringue pie brings pure sunshine to your dessert plate.

Sweet citrus notes dance through delicate pastry shells, creating a perfect handheld treat.

Delightful layers of tangy filling peek beneath billowy meringue clouds waiting to charm your taste buds.

Light and zesty, these miniature pies pack incredible flavor into bite-sized portions.

Compact yet luxurious, they showcase how small desserts can deliver massive culinary joy.

Pastry chefs and home bakers alike will adore crafting these elegant little confections.

You can absolutely master this recipe and impress everyone at your next gathering.

FAQs

• What are graham cracker crumbs and can I make them at home?

Graham cracker crumbs are finely ground graham crackers. You can easily make them by placing graham crackers in a food processor or crushing them in a sealed plastic bag with a rolling pin.

• How do I prevent my meringue from weeping or becoming watery?

To prevent weeping, ensure you add sugar gradually while beating egg whites and spread the meringue to touch the crust edges, which helps seal in moisture and prevents liquid separation.

• Why do I need to temper the egg yolks when making the lemon filling?

Tempering prevents eggs from scrambling by slowly introducing hot liquid, which gradually raises the egg temperature without causing them to curdle, creating a smooth, creamy filling.

Why Mini Lemon Meringue Pie Is Irresistible

• Bake with Ease: Simple ingredients and straightforward steps make this recipe accessible for bakers of all skill levels, even beginners can master these delightful mini pies.
• Perfectly Portioned Treat: Individual mini pies are ideal for portion control, perfect for parties, gatherings, or when you want a personal dessert without overindulging.
• Crowd-Pleasing Flavor Combination: The zesty lemon filling paired with sweet, fluffy meringue creates a classic dessert that appeals to a wide range of taste preferences, guaranteeing smiles all around.
• Impressive Presentation: These mini pies look professionally made with their golden-brown meringue tops and cute mini size, making them a stunning dessert for special occasions or casual get-togethers.

Ingredients Needed for Mini Lemon Meringue Pie

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the mini pies.
• Sugar: Adds sweetness to the crust mixture.
• Melted Butter: Helps bind the crust ingredients together and creates a rich flavor.

• Sugar: Sweetens the lemon filling and helps with thickening.
• Cornstarch: Acts as a thickening agent for the lemon filling.
• Salt: Enhances the overall flavor of the filling.
• Water: Helps create the base for the lemon filling.
• Egg Yolks: Provide richness and help thicken the filling.
• Lemon Juice: Delivers the signature tangy flavor of the pie.
• Lemon Zest: Adds bright, intense lemon aroma and flavor.

• Egg Whites, Cream of Tartar: Work together to create a stable and fluffy meringue topping.
• Sugar: Sweetens and helps stabilize the meringue peaks.

How to Bake Mini Lemon Meringue Pie Perfectly

Step 1: Prepare Crust

Grab a mixing bowl and combine your graham cracker crumbs with sugar and melted butter. Press this delightful mixture firmly into mini pie tins or a muffin tin, making sure to cover the bottom and sides completely to create a perfect base for your mini pies.

Step 2: Create Lemon Filling

• Sugar
• Cornstarch
• Salt

Slowly pour in water and stir until the mixture becomes completely smooth. Cook over medium heat, stirring constantly until the mixture thickens and starts bubbling.

Let it boil for one minute, then remove from heat.

Step 3: Temper Egg Yolks

Carefully whisk a small amount of the hot mixture into beaten egg yolks to prevent scrambling.

Pour the tempered egg yolk mixture back into the saucepan. Stir in fresh lemon juice and zest for a bright, tangy flavor.

Step 4: Fill Pie Crusts

Pour the vibrant lemon filling into your prepared crusts, spreading it evenly.

Step 5: Whip Meringue Topping

In a clean bowl, beat egg whites (and cream of tartar if desired) until soft peaks form.

Gradually add sugar and continue beating until the meringue becomes stiff and glossy.

Step 6: Top and Seal Pies

Spoon or pipe the fluffy meringue over the lemon filling.

Make sure the meringue touches the crust edges to create a perfect seal.

Step 7: Bake to Golden Perfection

Place the pies in an oven preheated to 375F (190C).

Bake for 10-12 minutes until the meringue turns a beautiful light brown.

Step 8: Cool and Serve

Allow the mini pies to cool completely on a wire rack before serving.

Enjoy your delectable mini lemon meringue pies!

Helpful Hints for Mini Lemon Meringue Pie

• Blind bake the graham cracker crust for 5-7 minutes before adding the filling to keep it crisp and prevent soaking.
• Pour hot liquid very slowly into egg yolks while whisking constantly to prevent scrambling and ensure smooth lemon filling.
• Make sure meringue touches the crust edges completely to prevent weeping and create a beautiful seal.
• Use room temperature egg whites and add sugar gradually for glossy, stable peaks that hold their shape beautifully.
• Add a pinch of cream of tartar when beating egg whites to stabilize the meringue and prevent liquid separation.

Flavor Variations for Mini Lemon Meringue Pie

• Lime Zinger Mini Pies: Replace lemon juice and zest with fresh lime juice and zest for a tangy, tropical flavor profile that brings a bright citrus punch.
• Gluten-Free Graham Cracker Crust: Swap traditional graham crackers with gluten-free graham-style crackers or almond flour to create a celiac-friendly base.
• Vegan Meringue Alternative: Use aquafaba (chickpea liquid) instead of egg whites, whipped with cream of tartar and powdered sugar to achieve a similar fluffy meringue texture.
• No-Bake Chilled Version: Skip the baking step and refrigerate the mini pies for a cool, refreshing summer dessert that maintains the creamy lemon filling and crisp crust.

Suggested Pairings for Mini Lemon Meringue Pie

Pair these mini lemon meringue pies with a crisp Sauvignon Blanc, whose bright acidity and citrus notes beautifully complement the pie’s tangy lemon filling.

Serve with a chilled Prosecco or champagne, whose light bubbles and subtle sweetness balance the dessert’s tartness and creamy meringue texture.

Try a limoncello cocktail, which echoes the lemon flavors and provides a complementary Italian-inspired drinking experience that enhances the pie’s citrusy profile.

Select an Earl Grey tea with bergamot notes, offering a sophisticated and delicate accompaniment that highlights the dessert’s delicate lemon and sweet meringue characteristics.

How to Store Mini Lemon Meringue Pie Properly

• Store mini lemon meringue pies in an airtight container in the refrigerator for up to 2-3 days. Cover loosely with plastic wrap to prevent meringue from sticking.
• Wrap individual pies tightly in plastic wrap, then aluminum foil. Freeze for maximum 1 month. Note that meringue texture might slightly change upon thawing.
• Gently warm pies in a preheated oven at 300F for 5-7 minutes to restore crispness. Avoid microwave, which can make meringue soggy and crust soft.
• Allow refrigerated pies to sit at room temperature for 15-20 minutes before serving to enhance flavor and texture.

Mini Lemon Meringue Pie Recipe

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4.7 from 19 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Delightful mini lemon meringue pie beckons with tangy citrus and pillowy sweetness, promising a perfect single-serving dessert. Creamy lemon curd nestled in buttery crust and crowned with torched meringue promises pure indulgence you can savor in just a few blissful bites.

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Ingredients

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Main Ingredients:

Lemon Filling:

• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 large egg yolks
• 1 1/2 cups water
• 1 tablespoon lemon zest

Crust:

• 1 1/4 cups graham cracker crumbs
• 6 tablespoons unsalted butter
• 1/4 cup granulated sugar

Meringue Topping:

• 3 large egg whites
• 1/4 cup granulated sugar

Additional Ingredients:

• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar (optional)

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Instructions

1. Craft a buttery graham cracker foundation by blending crumbs with sugar and melted butter, then meticulously press into mini pie tins, covering bottom and sides completely.
2. Create a silky lemon base by whisking sugar, cornstarch, and salt in a saucepan, gradually incorporating water until achieving a smooth consistency.
3. Develop the lemon filling over medium heat, stirring continuously until the mixture thickens and bubbles, allowing it to boil for one precise minute before removing from heat.
4. Temper egg yolks by slowly introducing a portion of the hot mixture, then reintegrate the warmed yolks into the saucepan, enriching with fresh lemon juice and vibrant zest.
5. Distribute the luminous lemon filling evenly across the prepared graham cracker crusts.
6. Whip egg whites to soft, billowy peaks, then gradually introduce sugar, transforming the mixture into a glossy, stiff meringue with peaks that stand proudly.
7. Carefully crown the lemon filling with meringue, ensuring complete coverage and sealing against the crust edges for a perfect presentation.
8. Bake at 375F (190C) for 10-12 minutes, watching the meringue transform into a golden, lightly toasted masterpiece.
9. Allow mini pies to cool completely on a wire rack, enabling the filling and meringue to set perfectly before serving.

Notes

• Temper eggs carefully by adding hot mixture slowly to prevent scrambling and ensure smooth, silky lemon filling.
• Use fresh lemon juice and zest for the most vibrant, bright citrus flavor that makes these mini pies pop.
• Create picture-perfect meringue peaks by ensuring bowl and beaters are completely grease-free and egg whites are at room temperature.
• For gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs for an equally delicious crust.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 290 kcal
• Sugar: 33 g
• Sodium: 110 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg