Mini Lemon Meringue Pies: the Recipe for Bite Sized Treats Perfect for Summer Parties!

Mini Lemon Meringue Pies capture the essence of summertime joy in every bite. Mini lemon meringue pies are bite-sized versions of the classic lemon meringue pie, featuring a flaky crust filled with a tart and tangy lemon curd, all topped with a cloud of lightly toasted meringue. The crust is typically made with a simple butter pie dough, while the lemon curd involves simmering lemon juice, sugar, eggs, and butter until thickened. The meringue, made by whipping egg whites with sugar until stiff peaks form, gets a quick trip under the broiler for a beautiful golden brown finish. These mini pies are a breeze to make and require no special skills. Plus, their individual size portions make them perfect for special occasions!

What are Mini Lemon Meringue Pies?

Mini Lemon Meringue Pies are a bite-sized version of the classic lemon meringue pie.  The classic Lemon Meringue Pie is believed to have emerged sometime in the 19th century, having first appeared in American cookbooks. Some food historians even speculate that the pies might have originated in the United States, though others suggest a possible connection to England's earlier lemon cream desserts. Regardless of its exact birthplace, the concept of a tart, citrusy filling nestled in a flaky crust and topped with a cloud-like meringue quickly captured hearts (and taste buds) worldwide. The emergence of mini versions likely came later, as a playful and convenient way to enjoy the classic dessert in individual portions. The mini versions offer a more guilt-free indulgence than their larger cousins, allowing you to enjoy them without overdoing it. These bite-sized treats are also ideal for pretty much any gathering where you want to offer a crowd-pleasing dessert.

Tips

• Whether using a homemade or store-bought crust, consider pre-baking it for a few minutes before adding the filling. This helps prevent a soggy bottom and ensures a nice, crisp crust.
• After shaping the crust into the mini pie tins, pop them in the fridge for at least 30 minutes before baking. This allows the gluten to relax, preventing the crust from shrinking during baking.
• Don't forget to zest the lemons before juicing them. The zest adds a great burst of lemon flavor that elevates the curd.
• When adding the hot lemon juice mixture to the egg yolks, do it slowly while whisking constantly. This helps prevent the yolks from scrambling and ensures a smooth, silky curd.
• The lemon curd should be thick enough to coat the back of a spoon. If it seems too thin, simply cook it for a few minutes longer, stirring constantly.
• Room temperature egg whites are your friend. Cold egg whites won't whip up as well as room temperature ones. Let the eggs sit out for about 30 minutes before separating the whites.
• Even a tiny bit of yolk in the egg whites can prevent them from whipping up properly. Be very careful when separating the eggs.
• When whipping the egg whites, add the sugar gradually. This helps to control the volume and ensures the meringue becomes nice and stiff.
• Use any leftover lemon curd for other desserts like topping pancakes or yogurt parfaits.

Can I Use A Store-Bought Pie Crust For Mini Lemon Meringue Pies?

Absolutely! Using a store-bought crust saves time and can still yield delicious results. Just make sure to pre-bake it according to the package instructions.

Why Did My Pie Crust Shrink in The Oven?

The pie crust might have shrunk in the oven due to insufficient chilling, which allows the dough's gluten to relax. Overworking the dough can also develop too much gluten, causing shrinkage. Additionally, not allowing the dough to rest before baking or rolling it too thin can lead to shrinking during baking.

Can I Use Store-Bought Lemon Curd For Mini Lemon Meringue Pies?

Yes, store-bought lemon curd can be a great shortcut. Just make sure you choose a good quality brand for the best flavor.

My Meringue Isn't Forming Stiff Peaks. What Went Wrong?

There are a few reasons why your meringue might not be stiff enough. Make sure you're using room temperature egg whites and that there are no traces of yolk in them. Also, ensure your bowl is completely grease-free.

Do I Have To Brown The Meringue?

Browning the meringue under the broiler is optional, but it adds a beautiful golden color and a slightly caramelized flavor. You can skip this step if you prefer a white meringue.

Why is My Pie Crust Soggy?

The pie dough might be soggy due to insufficient baking time or temperature, leading to an undercooked crust. Additionally, removing the tartlets from the pans before they cool completely can cause condensation, making the crust soggy. The lemon curd's consistency is crucial; if it's too liquid, it can seep into the crust. Proper chilling of the pastry dough is essential, as skipping this step can result in a less firm dough. The dough's thickness is also important; it should be rolled out to 2 mm as specified. Finally, improper storage of the filled tartlets can cause moisture accumulation, further contributing to a soggy crust.

Why is My Lemon Meringue Pie Watery?

The mini lemon meringue pie might be watery due to the lemon curd not being cooked to the right consistency, causing it to be too liquid. Additionally, if the curd isn't properly chilled before filling the tartlets, it can result in a watery texture. Excess moisture from the meringue, especially if not properly stabilized with gelatin, can also contribute to a watery pie.

How to Store Mini Lemon Meringue Pies

Mini lemon meringue pies are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days.

More Lemon Desserts

Mini Lemon Tarts

Lemon Posset

Mini Lemon Cheesecake

Lemon Cream

Lemon Cups

How To Make Mini Lemon Meringue Pies

Step 1

Step 1

Start by whisking butter until it's pale and creamy.

Start by whisking butter until it's pale and creamy.

Step 2

Step 2

In another bowl, sift together the salt, powdered sugar, ground almonds, and cornstarch.

In another bowl, sift together the salt, powdered sugar, ground almonds, and cornstarch.

Step 3

Step 3

Gently add the dry mixture to the creamed butter and mix well until everything is incorporated.

Gently add the dry mixture to the creamed butter and mix well until everything is incorporated.

Step 4

Step 4

Next, introduce the egg and beat it in until the dough just comes together.

Next, introduce the egg and beat it in until the dough just comes together.

Step 5

Step 5

Finally, fold in the flour, being careful not to overmix. Then, wrap it up and place it in the fridge for at least 1 hour.

Finally, fold in the flour, being careful not to overmix. Then, wrap it up and place it in the fridge for at least 1 hour.

Step 6

Step 6

Roll it out between two baking sheets into a sheet about 2 millimeters thick. Put it back in the fridge for another 30 minutes.

Roll it out between two baking sheets into a sheet about 2 millimeters thick. Put it back in the fridge for another 30 minutes.

Step 7

Step 7

Use round cutters (6 – 8 cm in diameter) to create the pie bases. From the same dough sheet cut a few thin strips (about 6 cm long and 2 cm wide) to line the sides of the pies.

Use round cutters (6 – 8 cm in diameter) to create the pie bases. From the same dough sheet cut a few thin strips (about 6 cm long and 2 cm wide) to line the sides of the pies.

Step 8

Step 8

Assemble the pie shells by placing a mold over the base and then lining the sides with one of the strips. Remove any excess dough with a sharp knife.

Assemble the pie shells by placing a mold over the base and then lining the sides with one of the strips. Remove any excess dough with a sharp knife.

Step 9

Step 9

Bake the shells at 160°C (320°F) for 15 minutes, or until lightly golden brown. Once baked, let them cool completely before carefully removing them from the pans.

Bake the shells at 160°C (320°F) for 15 minutes, or until lightly golden brown. Once baked, let them cool completely before carefully removing them from the pans.

Step 10

Step 10

In a saucepan set over the lowest heat possible, mix together the lemon juice, passion fruit puree, egg yolks, whole eggs, and sugar, and cook the mixture for 15 minutes. Once thickened, whisk in the gelatin to incorporate it fully.

In a saucepan set over the lowest heat possible, mix together the lemon juice, passion fruit puree, egg yolks, whole eggs, and sugar, and cook the mixture for 15 minutes. Once thickened, whisk in the gelatin to incorporate it fully.

Step 11

Step 11

Pour the cooled curd base into a measuring cup or jug. Blend the softened butter into the cooled curd base until combined well.

Pour the cooled curd base into a measuring cup or jug. Blend the softened butter into the cooled curd base until combined well.

Step 12

Step 12

Now, transfer the creamy curd mixture to a piping bag fitted with a tip for easy filling. Pipe the lemon curd into the cooled pie shells, ensuring an even distribution. Use a spatula to level the surface if needed. Place the filled shells in the fridge for at least 2 hours.

Now, transfer the creamy curd mixture to a piping bag fitted with a tip for easy filling. Pipe the lemon curd into the cooled pie shells, ensuring an even distribution. Use a spatula to level the surface if needed. Place the filled shells in the fridge for at least 2 hours.

Step 13

Step 13

In a saucepan, combine 120 g sugar with 30 mL water and cook for 10 minutes.

In a saucepan, combine 120 g sugar with 30 mL water and cook for 10 minutes.

Step 14

Step 14

While the sugar syrup is heating, using an electric mixer to beat the egg whites and sugar together until stiff peaks form.

While the sugar syrup is heating, using an electric mixer to beat the egg whites and sugar together until stiff peaks form.

Step 15

Step 15

Carefully drizzle the hot sugar syrup into the egg white mixture while continuously whisking the meringue with the mixer.

Carefully drizzle the hot sugar syrup into the egg white mixture while continuously whisking the meringue with the mixer.

Step 16

Step 16

In a separate container, mix the gelatin with some lemon juice until the gelatin dissolves completely, and then add it to the syrup and egg white mixture while mixing.

In a separate container, mix the gelatin with some lemon juice until the gelatin dissolves completely, and then add it to the syrup and egg white mixture while mixing.

Step 17

Step 17

Pipe the meringue over the chilled pies, creating swirls or peaks as desired.

Pipe the meringue over the chilled pies, creating swirls or peaks as desired.

Step 18

Step 18

Use a kitchen torch to caramelize the meringue for a golden-brown finish. As a finishing touch, sprinkle some lemon zest over the top.

Use a kitchen torch to caramelize the meringue for a golden-brown finish. As a finishing touch, sprinkle some lemon zest over the top.