Little Lemon Meringue Pies
Brighten your dessert table with these delightful Little Lemon Meringue Pies—miniature handheld treats that pack the perfect balance of tangy citrus and sweet, airy meringue. Featuring a buttery, golden crust filled with a luscious lemon custard made from fresh lemons and condensed milk, each pie is topped with a cloud-like meringue beautifully browned to perfection. These single-serving pies are ideal for parties, picnics, or any occasion where you want to impress with an elegant yet approachable dessert. Easy to assemble in a cupcake or mini tart pan, they bake up in under an hour, making them a surprisingly quick indulgence. Perfectly sized for sharing (or not!), these mini pies are as charming as they are delicious.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 2 tablespoons Ice water
- 4 large Egg yolks
- 120 milliliters Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 200 grams Condensed milk (sweetened)
- 4 large Egg whites
- 100 grams Granulated sugar (for meringue)
- 0.25 teaspoons Cream of tartar
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 6-cup cupcake or mini tart pan.
To make the crust, combine the all-purpose flour and 50 grams of granulated sugar in a mixing bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually mix in the ice water, one tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.
Roll out the dough on a lightly floured surface to approximately 1/8 inch (3 mm) thickness. Cut out circles large enough to fit into the cups of your prepared pan, then press the dough gently into each cup. Use a fork to prick the bottoms of the crusts to prevent puffing.
Bake the crusts in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
For the lemon filling, whisk together the egg yolks, lemon juice, lemon zest, and sweetened condensed milk in a medium mixing bowl until smooth and well combined.
Spoon the lemon filling evenly into the baked crusts and return to the oven for an additional 10 minutes, or until the filling is just set. Remove and let cool completely.
To prepare the meringue, beat the egg whites in a clean, grease-free mixing bowl on medium speed until frothy. Add the cream of tartar and increase the speed to high.
Gradually add 100 grams of granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Spoon or pipe the meringue onto the cooled lemon pies, covering the filling completely and creating decorative peaks as desired.
Place the pies under a preheated broiler for 1-2 minutes, watching closely, until the meringue is lightly browned. Alternatively, use a kitchen torch to brown the meringue.
Allow the pies to cool for at least 15 minutes before serving. Store any leftovers in the refrigerator and consume within 2 days.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 44.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 262 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
