When I think of lemon meringue, I always see my grandmother’s tiny kitchen: sunlight on the windowsill, a jar of spoons clanking, and her humming while she zested lemons until the whole room smelled bright and alive. She let me press the dough into the tart pans (I did a terrible job), and she taught me to listen for that soft, sugary crackle when the meringue hit the oven. Those small, sunny pies became our celebration food—fixes for bad days and rewards for good ones. This mini version keeps all that nostalgia but makes it weeknight-friendly: small, sharable, and just sweet enough to make you grin with the first forkful.
Quick Facts
- Yield: Serves 6
- Prep Time: 30 minutes
- Cook Time: 20 minutes (plus chilling)
- Total Time: 1 hour 10 minutes (including chilling)
Why This Recipe is Awesome
This recipe gives you the bright, tangy punch of homemade lemon curd and a cloudlike meringue without needing a pastry degree. The crust bakes up flaky and buttery, the lemon filling tastes sunlit and silky, and the meringue tops it off with a toasted, marshmallowy crown. It’s so straightforward even your oven can’t mess it up—plus mini pies look fancy but behave like tiny, joyful snacks. Who doesn’t love a golden, crackly top over a lemon center that jiggles just a little?
Ingredients
For the Main Dish:
- All-purpose flour — 1 1/4 cups
- Granulated sugar — 1 cup (divided: 2/3 cup for curd, 1/3 cup for meringue)
- Unsalted butter — 8 tbsp (1 stick) cold, cubed + 2 tbsp for curd
- Salt — 1/4 tsp
- Ice water — 2–3 tbsp
- Cornstarch — 2 tbsp
- Large eggs — 3 yolks for curd, 3 whites for meringue
- Fresh lemon juice — 1/2 cup (about 2–3 lemons)
- Lemon zest — 2 tbsp (zest of about 2 lemons)
- Cream of tartar — 1/4 tsp (or 1/2 tsp lemon juice)
- Vanilla extract — 1 tsp
For the Sauce / Garnish (if applicable):
- Thin lemon slices or extra zest for garnish (optional)
- Fresh berries (optional)
How I Make It
Step 1:
Make the crust: In a bowl, whisk 1 1/4 cups all-purpose flour, 1/4 tsp salt, and 2 tbsp sugar. Cut in 8 tbsp cold unsalted butter until the mix looks like coarse crumbs—use a pastry cutter or two knives. Drizzle in 2–3 tbsp ice water and press the dough together. Chill for 15 minutes if it feels warm. Press dough into six 4-inch tart pans or a muffin tin, crimping edges. I like to make the crust a little thicker at the bottom so it doesn’t sog up.
Step 2:
Preheat oven to 375°F. Blind-bake crusts for 12–15 minutes until edges turn light golden. Let them cool while you whisk together the filling. Tip: poke the bottoms a few times with a fork so steam escapes and the crust stays flat.
Step 3:
Make the lemon curd: In a small saucepan, combine 2/3 cup sugar, 2 tbsp cornstarch, a pinch of salt, 1/2 cup fresh lemon juice, and 2 tbsp lemon zest. Warm over medium heat until the sugar dissolves and the mixture steams. Whisk 3 egg yolks in a bowl, then slowly whisk a few spoonfuls of the hot lemon mixture into the yolks to temper them. Pour the yolk mix back into the pan and cook, stirring constantly, until the curd thickens and starts to bubble—about 2–3 minutes. Remove from heat and whisk in 2 tbsp unsalted butter until glossy. The kitchen will smell bright, citrusy, and a little like summer.
Step 4:
Spoon the curd into the cooled crusts. Chill the filled mini pies in the fridge for at least 30 minutes to set the filling. While they chill, whisk the meringue.
Step 5:
Make the meringue: Beat 3 egg whites with 1/4 tsp cream of tartar until foamy. Slowly add 1/3 cup sugar while beating, and keep going until you get glossy, stiff peaks. Beat in 1 tsp vanilla. Pile or pipe the meringue onto each tart, sealing it to the edges to prevent weeping. Bake at 375°F for 6–8 minutes until the tops turn golden, or toast them with a kitchen torch for pinpoint control. Let the pies cool a few minutes, then admire that crackly top and bright, velvety center.
Pro Tips
- Use room-temperature eggs for the curd and meringue; they whip and incorporate more reliably.
- Seal the meringue right to the crust edges to stop the curd from leaking and the meringue from weeping.
- Prefer a perfectly toasted top? Use a kitchen torch. No torch? Broil on low and watch—things go from golden to burnt fast.
- For superfine meringue, use superfine sugar or pulse granulated sugar briefly in a blender.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap the homemade crust for a store-bought pie crust to save time; you’ll trade a little charm for speed.
- Use a gluten-free flour blend 1:1 in the crust for a gluten-free option; texture changes slightly but still delicious.
- For a dairy-free crust, substitute butter with solid coconut oil and expect a subtle coconut note.
- Replace cornstarch with arrowroot (same amount) for a clearer curd.
Variations & Tips
- Add 1/4 cup pureed raspberries to the curd for a pink, tangy swirl.
- Make lime meringue pies by swapping lemons for limes—zesty and a touch sharper.
- Infuse the curd with a sprig of lavender while it warms for a floral twist (remove the sprig before thickening).
- Turn them into “lemon meringue cupcakes” by using a cookie-cup base instead of pastry.
- For a kid-friendly version, make mini lemon bars and skip the meringue—less drama, same smiles.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the curd and crusts a day ahead and store separately in the fridge. Assemble and toast the meringue the day you serve for the freshest texture.
- Can I double the recipe?
- Sure thing. Double all ingredients and use two tins or bake in batches. Watch bake times if you switch to larger pans—you’ll need a few extra minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for a glossy, stiff meringue with golden tips and a curd that jiggles slightly but doesn’t look runny. The crust should have a light golden edge.
- What if I don’t have ingredient X?
- No cream of tartar? Use 1/2 tsp lemon juice in the meringue. Out of cornstarch? Try arrowroot or reduce the curd slightly and cook a hair longer to thicken.
How I Like to Serve It
I serve these minis chilled or just-warm with a cup of black tea or a glass of sparkling wine for a Sunday brunch vibe. They shine at picnics because they feel fancy but won’t hog the dessert plate. In summer, I pair them with fresh berries; in winter, I add a dusting of powdered sugar and a hot espresso.
Notes
- Store leftover pies covered in the fridge for up to 48 hours. The meringue softens over time, so eat sooner for best texture.
- If you make curd ahead, re-whisk it briefly before filling so it spreads smooth. (No meat temps needed here!)
Final Thoughts
Closing: Go make these little sunbursts of dessert—share them, gift them, or keep them all to yourself. You’ll get that crackly top, the lemony smack, and a warm feeling of homemade pride in every bite.