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Mini Lemon Meringue Pies
Mini Lemon Meringue Pies are light and refreshing. The perfect size for a party or any day of the week when you want a lemon fix!
Are you a lemon lover? We love, love lemon! I don’t think there is anything lemon that we haven’t made and loved. These Mini Lemon Meringue Pies are no exception. First of all they are so very easy to make. We use store bought little pie crust that we got at the market. They sell these at our grocery store and they also have them at World Market or you could make your own but seriously why would you want to do all that work?
One of the best things about this dessert is the easy of making it and then it’s super yummy on top of it. We always believe in making things as easy as possible without sacrificing taste. These are perfect for any spring or summer get together or BBQ.
I love little individual desserts for potlucks and get togethers sometimes. It makes it so much easier than slicing a piece of cake. Not that I would ever turn my nose at a piece of cake. Believe me I have made plenty of those for parties too!
Lemon is such a great spring and summer flavor but we enjoy it all year long. One of our favorite desserts is Luscious Lemon Lush. Another super easy dessert that only requires you to bake the bottom crust. the rest is no bake.
PIN IT!!
These mini pies are always a perfect hit and I bet once you make them you will want to make them over and over again.
Just a few ingredients and you will be on your way to a delicious dessert.
HOW TO MAKE MINI LEMON MERINGUE PIES:
Preheat your oven to 350 degrees F. Allow your frozen mini pie crusts to thaw for about 15 minutes then place them on a baking pan.
Bake the mini pie crusts for 10-15 minutes and set aside to cool.
Using the double broiler method, on low heat (water of your double broiler must constantly be simmering), whisk 4 eggs, 4 egg yolks, ½ cup sugar, lemon juice and lemon zest for 6 to 8 minutes – or, until it is custard in consistency.
Remove the bowl of lemon mixture from the heat and allow to cool slightly. Cover with plastic wrap and refrigerate for an hour.
To make the meringue, start beating egg whites in an electric mixer. Start on slow and then slowly add the remaining sugar (1/2 cup).
Gradually increase the speed to high and beat for 10 to 12 minutes. The meringue is ready once it’s white and forms semi-stiff peaks.
If your mini pie crusts are in an aluminum tray, remove them from the tray.
Remove custard from the fridge and scoop the mixture into each one of your mini pie crusts. Top each lemon pie with meringue (I frosted a dollop in the center of each one). Broil for 2 minutes or until top is browned.
OTHER DESSERTS YOU MIGHT LIKE:
Chocolate Sprinkle Thumbprint Cookies
Classic Sugar Cookies
Lemon Blueberry Cookies
Mini Lemon Meringue Pies
Mini Lemon Meringue Pies are light and refreshing. The perfect size for a party or any day of the week when you want a lemon fix!
4.18 from 28 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Rest time: 1 hour hour
Total Time: 30 minutes minutes
Servings: 12 mini pies
Author: Rob
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
Instructions
Preheat your oven to 350 degrees F. Allow your frozen mini pie crusts to thaw for about 15 minutes then place them on a baking pan.
Bake the mini pie crusts for 10-15 minutes and set aside to cool.
Using the double broiler method, on low heat (water of your double broiler must constantly be simmering), whisk 4 eggs, 4 egg yolks, ½ cup sugar, lemon juice and lemon zest for 6 to 8 minutes – or, until it is custard in consistency.
Remove the bowl of lemon mixture from the heat and allow to cool slightly. Cover with plastic wrap and refrigerate for an hour.
To make the meringue, start beating egg whites in an electric stand mixer. Start on slow and then slowly add the remaining sugar (1/2 cup).
Gradually increase the speed to high and beat for 10 to 12 minutes. The meringue is ready once it’s white and forms semi-stiff peaks.
If your mini pie crusts are in an aluminum tray, remove them from the tray.
Remove custard from the fridge and scoop the mixture into each one of your mini pie crusts. Top each lemon pie with meringue (I used a piping bag to add a dollop in the center of each one). Broil for 2 minutes or until top is browned just a bit.
