why make this recipe
Mini Lemon Meringue Pies are a delightful treat that brings a burst of citrus flavor in a tiny, delicious package. They are perfect for parties, dessert tables, or a sweet ending to any meal. The combination of the tangy lemon curd, soft meringue, and buttery crust makes each bite utterly satisfying. Plus, making them mini means you can enjoy just the right amount without feeling guilty!
how to make Mini Lemon Meringue Pies
Ingredients:
- 195 g (1 ½ cups) plain (AP) flour
- 1/2 teaspoon baking powder
- 1/2 cup (100g / 3.5oz) caster sugar
- 57 g (1/2 stick / ¼ cup) unsalted butter, room temp
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup lemon curd
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g / 3.5oz) caster (superfine) sugar
Directions:
- Preheat the oven to 160C (320F) and spray the holes of two 24-hole mini muffin tins with oil spray.
- In a bowl, mix flour, baking powder, 1/2 cup caster sugar, and butter until crumbly.
- Add egg yolk and vanilla, mix to form a dough.
- Press the dough into muffin tin holes and bake for about 12-15 minutes until golden. Remove and let cool.
- Fill each crust with lemon curd.
- For the meringue, whip egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup caster sugar and beat until stiff peaks form.
- Pipe or spread meringue over the filled pies and bake for an additional 5-7 minutes until meringue is golden.
- Let cool before serving.
how to serve Mini Lemon Meringue Pies
Serve your Mini Lemon Meringue Pies chilled or at room temperature. You can arrange them on a nice platter to show off their beautiful meringue tops. Garnish with a sprinkle of lemon zest or fresh mint leaves for an extra touch.
how to store Mini Lemon Meringue Pies
Store the Mini Lemon Meringue Pies in an airtight container in the refrigerator. They are best enjoyed within 2-3 days, as the meringue may start to weep over time.
tips to make Mini Lemon Meringue Pies
- Make sure the butter is at room temperature for easy mixing.
- Whip the egg whites until stiff peaks form for a light and fluffy meringue.
- Use store-bought lemon curd if you’re short on time, or make your own for a fresh taste.
- Keep an eye on the meringue as it bakes to prevent it from burning.
variation
For a twist on this classic recipe, try adding a layer of fresh berries on top of the lemon curd before adding the meringue. Strawberries or blueberries work wonderfully and add a pop of color!
FAQs
Can I use a different type of fruit curd?
Yes, you can use lime or orange curd instead of lemon curd for a different flavor.
What can I do if my meringue is too runny?
Make sure to whip the egg whites until they reach stiff peaks. Adding cream of tartar helps stabilize the meringue as well.
Can I make the crust in advance?
Absolutely! You can prepare the crust ahead of time, store it in an airtight container, and fill it with lemon curd and meringue when you are ready to serve.
Mini Lemon Meringue Pies
Ingredients
Method
- Preheat the oven to 160C (320F) and spray the holes of two 24-hole mini muffin tins with oil spray.
- In a bowl, mix flour, baking powder, 1/2 cup caster sugar, and butter until crumbly.
- Add egg yolk and vanilla, mix to form a dough.
- Press the dough into muffin tin holes and bake for about 12-15 minutes until golden. Remove and let cool.
- Fill each crust with lemon curd.
- For the meringue, whip egg whites and cream of tartar until soft peaks form.
- Gradually add 1/2 cup caster sugar and beat until stiff peaks form.
- Pipe or spread meringue over the filled pies and bake for an additional 5-7 minutes until meringue is golden.
- Let cool before serving.
