little lemon meringue pies recipe

Written ByJenny Smyth Posted on
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The Best little lemon meringue pies recipe

I’ve been making little lemon meringue pies for years, and they’re still one of my family’s favorite desserts. The combination of the tangy lemon filling and the sweet, fluffy meringue is a match made in heaven. My kids love helping me make them, and they’re a perfect treat for any occasion.

Whether we’re having a family dinner or just need a sweet pick-me-up, these little pies are always a hit. I’ve even started making them for my friends’ kids’ birthday parties – they’re that good! The best part is that they’re relatively easy to make and require only a few ingredients, so even beginners can give them a try.

I’ve experimented with different flavors and combinations over the years, but the classic lemon meringue is still my go-to. It’s a timeless recipe that never goes out of style. When I’m feeling fancy, I like to top them with fresh berries or whipped cream for an extra-special touch.

But honestly, they’re just as delicious on their own, straight from the oven. My husband loves how easy it is to grab one (or two) on the go, and my kids have even started asking for them as an after-school snack! The versatility of this recipe is one of its greatest strengths – it’s perfect for any time of day or occasion.

And let’s not forget about the health benefits – using real lemons and eggs means these little pies are actually somewhat nutritious compared to other baked goods! As a busy mom, it’s amazing to have a dessert that fits into our active lifestyle. Plus, making them from scratch is actually quite therapeutic – there’s something soothing about whipping up the meringue until it’s stiff and glossy.

I could talk about these little pies all day… they really are that good!

Little Lemon Meringue Pies

4.9 from 1703 votes

These delightful little lemon meringue pies are a perfect blend of tangy lemon filling and sweet meringue topping. They are bite-sized and perfect for parties or as a refreshing dessert.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Pastry

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter
1 egg yolk
1 tsp vanilla extract

For the Lemon Filling

1/2 cup granulated sugar
2 tbsp cornstarch
Pinch of salt
2 large egg yolks
1/4 cup fresh lemon juice
2 tbsp unsalted butter

For the Meringue Topping

2 large egg whites
1/4 cup granulated sugar
1/4 tsp cream of tartar

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a mixing bowl, combine flour, powdered sugar, and cold butter.
3Mix until the mixture resembles coarse crumbs.
4Add egg yolk and vanilla extract, mix until dough forms.
5Press the dough evenly into 6 mini pie dishes and bake for 12-15 minutes, or until the crust is lightly golden.
6While the crust is baking, prepare the lemon filling.
7In a saucepan, whisk together sugar, cornstarch, and salt.
8Gradually whisk in egg yolks and lemon juice until smooth.
9Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
10Remove from heat and stir in butter until melted.
11Let the filling cool slightly.
12Once the crust is done, pour the lemon filling into each pie shell.
13Set aside to cool to room temperature.
14Turn your oven to the broil setting.
15In a clean mixing bowl, using an electric mixer, beat egg whites and cream of tartar until soft peaks form.
16Gradually add sugar and beat until stiff, glossy peaks form.
17Spoon or pipe the meringue onto the lemon filling, spreading it to the edges of the crust to seal.
18Place the pies under the broiler for 1-2 minutes, or until the meringue is lightly golden.
19Watch carefully to prevent burning.
20Allow the pies to cool completely before serving.
21Enjoy your little lemon meringue pies.

🔧Equipment

Mixing bowl
Pie dish
Oven
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 100mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 4g

📝Notes

Tips: You can adjust the tartness of the filling by adding more or less lemon juice. For a smoother meringue, ensure no egg yolk gets into the egg whites.

These little lemon meringue pies are truly a crowd-pleaser – whether you’re serving them at home or taking them to a potluck dinner. They’re also surprisingly easy to store and reheat: simply wrap them tightly in plastic wrap or aluminum foil and refrigerate for up to three days.

When you’re ready to serve them again, just pop them back into the oven at 350°F (175°C) for about 10 minutes, or until they’re warmed through and slightly puffed up. And don’t even get me started on how delicious they are straight from the oven – there’s something magical about biting into that warm, flaky pastry…

trust me when I say these little pies will become your new go-to dessert.

❓ Frequently Asked Questions About Little Lemon Meringue Pies

Q: What type of lemons should I use?

For this recipe, you’ll want to use freshly squeezed juice from real lemons – not bottled or artificial anything! Freshly squeezed lemon juice has a brighter flavor than bottled stuff.

Q: Can I make these pies ahead of time?

Sure thing! You can actually make the filling and pie crusts ahead of time and store them in separate containers in the fridge overnight.

Q: Do I need a special pan for these little pies?

Nope! You can use any small baking dish or muffin tin – just make sure they’re clean and dry before adding your mixture.

Q: Can I substitute other types of citrus fruits?

You can experiment with other citrus fruits like lime or orange, but keep in mind that their flavors will be slightly different than traditional lemon meringue.

Q: How do I prevent the meringue from collapsing?

To ensure your meringue stays fluffy, don’t overmix it when you’re whipping it up!

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