Mini Lemon Meringue Pies
Indulge in the perfect balance of tangy and sweet with these Mini Lemon Meringue Pies, a bite-sized twist on the classic dessert that’s as delightful to eat as it is to look at! Featuring crisp pre-made tart shells filled with a silky homemade lemon curd infused with fresh lemon juice and zest, these tiny treats deliver a burst of citrusy flavor in every bite. Topped with a luscious, golden-toasted meringue made from whipped egg whites and a touch of powdered sugar, they strike the ideal harmony between creamy, zesty, and airy textures. Quick and simple to prepare in just under an hour, these mini pies are perfect for parties, brunches, or a bright conclusion to any meal. Serve them chilled for an extra-refreshing treat that’s guaranteed to impress your guests!
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Recipe Information
Ingredients
- 12 pieces Pre-made mini tart shells
- 150 grams Granulated sugar
- 2 tablespoons Cornstarch
- 120 milliliters Water
- 60 milliliters Fresh lemon juice
- 1 tablespoon Lemon zest
- 30 grams Unsalted butter
- 3 pieces Egg yolks
- 3 pieces Egg whites
- 0.25 teaspoons Cream of tartar
- 50 grams Powdered sugar
Instructions
Preheat your oven to 350°F (175°C).
Arrange the pre-made mini tart shells on a baking sheet and set them aside.
In a medium saucepan, combine granulated sugar and cornstarch. Gradually whisk in water until smooth.
Add lemon juice and lemon zest to the mixture. Cook over medium heat, whisking constantly until the mixture thickens and begins to bubble.
Remove the saucepan from heat and whisk in the unsalted butter until melted.
In a small bowl, lightly beat the egg yolks. Slowly whisk a few tablespoons of the hot lemon mixture into the yolks to temper them.
Transfer the tempered yolk mixture back into the saucepan with the remaining lemon mixture, whisking constantly. Cook for 1 to 2 minutes, then set the lemon curd aside to cool slightly.
In a clean mixing bowl, use an electric mixer to beat egg whites and cream of tartar on medium-high speed until soft peaks form.
Gradually add the powdered sugar, one tablespoon at a time, and continue beating until glossy and stiff peaks form.
Fill each tart shell with a generous spoonful of the cooled lemon curd, then top with a dollop or piped swirl of meringue.
Transfer the baking sheet with the filled tarts to the oven and bake for 8 to 10 minutes, or until the meringue is lightly golden on top.
Remove the mini pies from the oven and let them cool completely before serving. You can store them in the refrigerator for up to 2 days for an even more refreshing treat.
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 213.5 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 549 mg | 12% | |
*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.
