Zesty Mini Lemon Meringue Pie Recipe: Tiny Bites of Sunshine
Delightful mini lemon meringue pie captures the essence of zesty citrus in a petite, irresistible dessert.
Compact yet bursting with flavor, these tiny treats bring a punch of tangy brightness to any gathering.
Sweet meringue clouds dance atop silky smooth lemon curd, creating a perfect balance of textures.
Delicate pastry crusts cradle the bright filling, promising a memorable bite-sized experience.
Crafted with care, these miniature pies look impressive and taste even better than their full-sized counterparts.
Small enough to enjoy without guilt yet packed with incredible taste, they’ll become your new favorite dessert.
Whip up these adorable little pies and watch everyone’s eyes light up with pure delight.
Why Mini Lemon Meringue Pies Are So Zesty
Ingredients Needed for Mini Lemon Meringue Pies
For the Crust:For the Filling:For the Meringue:How to Make Zesty Mini Lemon Meringue Pies
Step 1: Prepare Crust Foundation
Preheat the oven to 350F (177C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well blended.
Press the mixture firmly into a 10-ounce ramekin, ensuring an even layer across the bottom and sides. Bake the crust for 15 minutes, creating a golden base, then set aside to cool completely.
Step 2: Craft Zesty Lemon Filling
Raise the oven temperature to 400F (200C). In a saucepan, blend sugar and cornstarch.
Gradually whisk in water, stirring continuously over medium heat until the mixture thickens and begins to bubble. Reduce heat and maintain gentle cooking.
In a separate small bowl, whisk egg yolk. Carefully temper the yolk by slowly adding a spoonful of the hot mixture, stirring constantly.
Pour the tempered yolk back into the saucepan and continue cooking until the filling reaches a thick, luxurious consistency. Remove from heat and incorporate butter, fresh lemon juice, and bright lemon zest.
Pour the silky filling over the prepared crust.
Step 3: Whip Fluffy Meringue Topping
Using an electric mixer, beat egg white and cream of tartar on medium-high speed until the mixture becomes foamy and light (approximately 2 minutes).
Gradually introduce sugar, adding 1-2 tablespoons at a time, and continue beating until stiff, glossy peaks form.
Step 4: Create Golden Meringue Crust
Spread the meringue evenly over the lemon filling, carefully sealing the edges to prevent shrinkage.
Bake for 8-10 minutes, watching for a beautiful golden-brown color that signals perfect caramelization.
Step 5: Chill and Delight
Allow the pie to cool to room temperature, then refrigerate to set.
Serve chilled for a refreshing and tangy dessert experience.
Helpful Tips for Mini Lemon Meringue Pies
Tasty Twists on Mini Lemon Meringue Pie Flavor
What Goes Well With Lemon Meringue Mini Pies
How to Store Mini Lemon Meringue Pies Properly
Store mini lemon meringue pies in an airtight container in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent meringue from sticking.
Wrap each pie separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month to preserve texture and flavor.
Thaw frozen pies in the refrigerator overnight. Warm briefly in a preheated oven at 300F for 5-7 minutes to restore crispness without melting the meringue.
Remove pies from refrigerator 10-15 minutes before serving to allow flavors to develop and meringue to soften slightly.
FAQs
Fresh lemon juice provides the best flavor, but bottled juice works in a pinch. Just ensure it’s 100% pure lemon juice without additives.
Add sugar gradually while beating egg whites and ensure sugar completely dissolves. Also, spread meringue to touch the crust edges to prevent separation.
Ensure you cook the cornstarch mixture long enough and stir constantly. If it’s too thin, return to heat and continue cooking, stirring continuously until it reaches desired thickness.
Yes, prepare the crust and filling a day in advance. Add the meringue and bake just before serving to maintain its perfect texture and appearance.
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Mini Lemon Meringue Pie Recipe
- Total Time: 45 minutes
- Yield: 6 1x
Description
Tangy mini lemon meringue pie delivers zesty citrus comfort in perfectly portioned bites. Silky lemon curd nestled in buttery crust and crowned with golden torched meringue promises delightful flavor complexity for dessert enthusiasts.
Ingredients
Main Ingredients:
- 1/4 cup graham cracker crumbs
- 1 large egg yolk
- 1 large egg white
- 2 tablespoons lemon juice
Crust and Sweeteners:
- 1/4 teaspoon sugar (for crust)
- 3 tablespoons sugar (for filling)
- 1 1/2 tablespoons sugar (for meringue)
- 1 tablespoon salted butter (for crust)
- 1/2 tablespoon salted butter (for filling)
Supporting Ingredients:
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/2 teaspoon lemon zest
- 1/8 teaspoon cream of tartar
Instructions
- Craft the foundation by blending graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into a ramekin. Bake at 350F (177C) for 15 minutes, then allow to cool completely.
- Create the zesty filling by combining sugar and cornstarch in a saucepan, gradually whisking in water. Cook over medium heat until the mixture thickens and bubbles, stirring continuously.
- Temper egg yolks by slowly incorporating a small amount of hot liquid, then return the mixture to the saucepan. Continue cooking until the filling reaches a thick, luxurious consistency.
- Remove from heat and infuse with butter, fresh lemon juice, and bright lemon zest. Pour the vibrant filling over the prepared crust.
- Whip egg whites with cream of tartar on medium-high speed until they become light and frothy. Gradually introduce sugar, beating until the meringue forms elegant, stiff peaks.
- Artfully spread the meringue across the filling, ensuring it completely seals the edges of the pie. Bake at 400F (200C) for 8-10 minutes until the top turns a beautiful golden brown.
- Allow the mini pie to cool to room temperature, then refrigerate. Serve chilled for a refreshing and delightful dessert experience.
Notes
- Customize the crust by substituting graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Ensure precise temperature control when tempering egg yolks to prevent scrambling, which can create an unpleasant texture in the lemon filling.
- Use fresh lemon juice and zest for a brighter, more vibrant citrus flavor that elevates the entire dessert’s taste profile.
- Create picture-perfect meringue peaks by using room temperature egg whites and adding sugar gradually, which helps stabilize the foam and create glossy, stiff peaks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 70 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.