This recipe for mini lemon meringue pies has been a celebration staple in my kitchen for years. I first made them when I wanted a light, citrusy finish to a spring dinner party and didn’t want to fuss with a whole pie. The individual size made them elegant and easy to serve, and the combination of a crisp, buttery crust with a bright, tangy lemon filling and cloud-like toasted meringue became an instant hit. My family especially loves watching me toast the meringue — the caramelized edges and soft center create a mix of textures that feels indulgent but still fresh.

I discovered this method while adapting a classic lemon meringue to fit a busy schedule: using store-bought pie crusts and jarred lemon curd keeps hands-on time short without sacrificing flavor. These little bites are ideal for potlucks, showers, and holiday buffets because they look festive and hold their structure well. The contrast between the crunchy shell, silky curd, and marshmallowy meringue is what keeps people going back for seconds. If you enjoy desserts that balance sweet and tart with an airy finish, these will become a go-to.

Ingredients

• Pie crust: 2 store-bought pie crusts (each 9-inch). Use a refrigerated rolled crust for convenience — Pillsbury or similar brands work well. If you prefer, make a homemade pastry for a flakier, butter-rich shell.
• Lemon curd: 20 ounces total (two 10-ounce jars). I like Bonne Maman or locally made curd for a fresh, bright lemon flavor. Jarred curd keeps things fast and consistent.
• Egg whites: 4 large egg whites at room temperature. Room-temp whites whip faster and reach greater volume than chilled ones; bring eggs out 30 minutes before starting.
• Cream of tartar: 1/2 teaspoon. This stabilizes the meringue and helps create glossy, long-lasting peaks.
• Granulated sugar: 1 cup (200 grams). Add slowly to ensure the meringue dissolves fully and achieves a silky texture.

Instructions

Prepare the crust: Remove the pie crusts from the refrigerator and let them sit at room temperature for about 15 minutes so they relax and are easier to roll. Lightly flour a board and gently unroll one crust. Using a round cookie cutter slightly larger than each mini muffin well, cut as many circles as possible. Press the circles into a greased mini muffin tin, pushing the dough into the corners to form little cups. Prick the bottoms lightly with a fork to prevent bubbling. Blind-bake the shells: Follow the package directions for baking the pre-made crusts — typically bake at 375°F (190°C) until the edges are light golden, about 10–12 minutes. Keep an eye on them; remove as soon as they color lightly. Transfer the tin to a wire rack and let the shells cool completely before filling to avoid softening the crust. Second batch: Repeat the cutting and baking process with the second crust so you end up with about 20 mini shells total. If a few shells puff up while baking, press them gently back into shape while warm, or trim uneven edges once cool. Fill with curd: Spoon or pipe the lemon curd into each cooled shell, filling to the top but leaving a small border so the meringue has something to adhere to. To simplify, transfer the curd to a disposable piping bag or a resealable plastic bag with the corner snipped off for neater filling. Whip the meringue: In the bowl of a stand mixer fitted with the whisk attachment, add the room-temperature egg whites. Whip on medium-high until frothy and soft peaks begin to form, about 1–2 minutes. Add the cream of tartar, then, with the mixer running on high, add the sugar one tablespoon at a time. This slow addition takes about 5–10 minutes; scrape the bowl occasionally. Stop when the meringue holds stiff, glossy peaks but before it starts to separate. Pipe and toast: Fill a piping bag fitted with a decorative tip about three-quarters full and pipe generous swirls of meringue atop each lemon-filled shell. Preheat the oven broiler to high. Place the mini-muffin pan under the broiler for about 1–2 minutes until the meringue is evenly toasted; watch constantly to prevent burning. Alternatively, gently toast each peak with a kitchen torch for more control.

Storage Tips

Store assembled minis in a single layer in an airtight container in the refrigerator for up to 48 hours; beyond that the crust may begin to lose its crispness. If you need to prepare in advance, bake the shells and keep them sealed in the freezer for up to 3 months; thaw in the fridge, fill with curd, then whip and toast meringue before serving. For best results when reheating, do not microwave — instead, briefly toast the meringue under the broiler to refresh the texture.

Ingredient Substitutions

If you prefer to avoid jarred curd, make a homemade curd by cooking 4 large eggs, 1 cup sugar, 1/2 cup fresh lemon juice, and 4 tablespoons butter over a double boiler until thickened; cool before filling. For a gluten-free option, use a ready-made gluten-free pie crust or press a crumb crust made from gluten-free cookies and melted butter. If you want less sugar, choose a low-sugar lemon curd and reduce the meringue sugar slightly, though the texture will be affected if too much sugar is removed.

Serving Suggestions

Serve these on a decorative platter with fresh lemon slices, mint sprigs, or a dusting of powdered sugar. They pair beautifully with light teas, sparkling wine, or an espresso finish. For a summer picnic, present them on a chilled tray; for formal events, place each mini in a fluted paper liner for easy grabbing. Add a small raspberry on the side for color contrast and a complementary tart note.

Cultural Background

The combination of citrus curd and meringue has roots in European desserts where lemon curd evolved as a spread and filling. Lemon meringue pie became popular in the United States during the early 20th century as refrigeration and readily available sugar made citrus desserts more accessible. These mini versions are modern adaptations that reflect today’s desire for individual servings and easy entertaining while preserving the classic flavor pairing of sweet meringue and tart lemon.

Seasonal Adaptations

In spring and summer, highlight the citrus by using Meyer lemon curd for a floral sweetness. In winter, add a touch of orange zest to the curd for warmth, or infuse the meringue with a few drops of vanilla for a cozy note. Around holidays, garnish with candied lemon peel or a small edible flower. You can also make them festive by coloring a portion of the meringue with natural beet or matcha powder for seasonal palettes.

Meal Prep Tips

For efficient prep, bake all shells ahead and store them sealed at room temperature for up to 24 hours or frozen for longer. Portion the lemon curd into a piping bag in the morning so you can quickly fill shells when guests arrive. Whip the meringue last-minute and toast just before serving to ensure it remains light and visually stunning. Use disposable piping bags for fast cleanup and to speed assembly when making larger batches.

These mini lemon meringue pies are simple to scale and always welcome at gatherings. They strike a delightful balance of textures and flavors and are a great vehicle for culinary creativity — try different citrus curds or flavored meringues to make the recipe your own.