Cheat’s Lemon Meringue Pies Recipe

Introduction

These Mini Lemon Meringue Pies are a simple and delicious shortcut dessert that delivers all the classic flavor with minimal effort. Perfect for parties or a sweet treat, this cheat’s version uses clever ingredients to create impressive individual desserts. For another citrus-inspired delight, try this Orange Pound Cake Recipe that’s equally satisfying.

Ingredients

These Mini Lemon Meringue Pies combine a crisp, buttery crust with a zesty, smooth lemon filling and a light, sweet toasted meringue topping for a delightful treat.

• 1 packet of all-butter shortcrust pastry, chilled
• 1 jar of good-quality lemon curd
• 3 eggs, separated
• 150g caster sugar
• A little flour, for dusting

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: These Mini Lemon Meringue Pies are about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Tart Shells

Roll out your pie dough to about ⅛-inch thickness. Use a round cutter to create circles slightly larger than your mini tart pans. Gently press the dough into the pans, trimming any excess. Prick the bottoms with a fork to prevent air bubbles.

Chill the shells in the freezer for 15 minutes before baking. This helps the pastry hold its shape and results in a flakier crust.

Step 2 — Blind Bake the Crusts

Preheat your oven to 375°F (190°C). Line each chilled tart shell with parchment paper or foil and fill with pie weights or dried beans. Bake for 12–15 minutes until the edges are lightly golden.

Remove the weights and parchment, then bake for another 5–7 minutes until the bottom is dry and cooked through. Let the shells cool completely before filling.

Step 3 — Make the Lemon Curd Filling

In a saucepan, whisk together fresh lemon juice, lemon zest, sugar, eggs, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—about 8–10 minutes.

Remove from heat and stir in cold butter until fully melted and incorporated. Strain the curd through a fine-mesh sieve to ensure a perfectly smooth texture.

Step 4 — Fill the Tart Shells

Spoon or pipe the cooled lemon curd into the baked tart shells, filling them almost to the top. Smooth the surface with a small offset spatula or the back of a spoon.

Refrigerate the filled Mini Lemon Meringue Pies for at least 1 hour to allow the curd to set firmly before adding the meringue.

Step 5 — Prepare the Meringue

In a very clean, grease-free bowl, whip room-temperature egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, then increase speed to high and whip until stiff, glossy peaks form.

The meringue is ready when you can hold the bowl upside down without it sliding out. Be careful not to over-whip, or the meringue may become grainy.

Step 6 — Top with Meringue and Brown

Pipe or spoon the meringue onto each chilled lemon-filled tart. Use a kitchen torch to toast the meringue until golden brown, moving the flame constantly for even coloring.

If you don’t have a torch, place the tarts under a preheated broiler for 1–2 minutes, watching closely to prevent burning. Serve your Mini Lemon Meringue Pies immediately for the best texture.

Nutritional Information

Calories	180
Protein	3g
Carbohydrates	28g
Fat	7g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour crust — Gluten-free option that adds nutty flavor and healthy fats
• Coconut sugar — Lower glycemic alternative to refined sugar with caramel notes
• Greek yogurt filling — Protein boost that maintains tanginess while reducing fat
• Aquafaba meringue — Vegan alternative using chickpea liquid with light, airy texture
• Coconut oil pastry — Dairy-free crust option with subtle tropical flavor
• Stevia-sweetened lemon curd — Zero-calorie sweetener for lower-carb Mini Lemon Meringue Pies
• Oat flour crust — Whole grain alternative with mild flavor and fiber boost
• Reduced-sodium version — Simply omit salt from crust for heart-healthy Mini Lemon Meringue Pies

Serving Suggestions

• Pair with Earl Grey tea or sparkling rosé for a sophisticated afternoon treat
• Serve as elegant dessert bites at bridal showers or spring brunches
• Create a dessert platter with mixed mini pies for holiday gatherings
• Accompany with fresh berries and mint sprigs for color contrast
• Present on individual dessert plates with lemon zest garnish
• Offer as sweet endings to dinner parties with coffee service

These Mini Lemon Meringue Pies make perfect individual portions for any occasion where you want to impress guests with a classic dessert in a charming, bite-sized format.

Common Mistakes to Avoid

• Mistake: Using warm filling for your Mini Lemon Meringue Pies. Fix: Always cool lemon curd completely before adding meringue to prevent weeping.
• Mistake: Under-whipped meringue that won’t hold peaks. Fix: Whip egg whites until stiff peaks form and bowl can be tipped upside down safely.
• Mistake: Overbaking the meringue causing beading. Fix: Bake just until golden brown, typically 15-18 minutes at 350°F (175°C).
• Mistake: Not sealing meringue to the crust edge. Fix: Spread meringue to touch all crust edges to prevent shrinking during baking.
• Mistake: Using cold eggs for meringue. Fix: Use room temperature egg whites for maximum volume when whipping.
• Mistake: Rushing the crust cooling process. Fix: Let tart shells cool completely before filling to maintain crisp texture.
• Mistake: Adding sugar too quickly to egg whites. Fix: Gradually incorporate sugar once soft peaks form for stable meringue.
• Mistake: Skipping the cream of tartar in meringue. Fix: Include ¼ teaspoon cream of tartar per egg white to stabilize the structure.
• Mistake: Overfilling mini pie shells with lemon curd. Fix: Fill shells ¾ full to leave room for meringue without overflow.
• Mistake: Storing finished Mini Lemon Meringue Pies in airtight containers. Fix: Store loosely covered at room temperature to maintain meringue texture.

Storing Tips

• Fridge: Store assembled Mini Lemon Meringue Pies in an airtight container in the refrigerator for up to 3 days. Keep them away from strong-smelling foods.
• Freezer: Freeze unbaked or baked pies (without meringue) in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before use.
• Reheat: Warm refrigerated Mini Lemon Meringue Pies in a preheated 300°F (150°C) oven for 5–8 minutes until the filling is warm (internal temperature should reach 165°F / 74°C for food safety). Do not microwave, as the meringue may weep.

For best results, add the meringue topping just before serving to maintain its texture and appearance.

Conclusion

These Mini Lemon Meringue Pies are the perfect shortcut to a stunning dessert. Give this easy recipe a try and let us know how it turned out in the comments! For more simple treats, check out our Easy Homemade Apple Crumble Recipe and Danish Butter Cookies Recipe. Don’t forget to subscribe for more delicious recipes!

Print

FAQs

Can I make Mini Lemon Meringue Pies ahead of time?

Yes, you can prepare the components in advance. Bake and cool the crusts, then store them airtight. Make the lemon curd filling up to two days ahead and refrigerate. Assemble and add the meringue just before serving for the best texture.

How do I prevent the meringue from weeping on my Mini Lemon Meringue Pies?

Ensure your meringue is fully cooked and spread it onto warm lemon curd to help bind. Use superfine sugar and whip the meringue to stiff peaks. This technique helps create stable Mini Lemon Meringue Pies with a beautiful finish.

What is the best way to store leftover Mini Lemon Meringue Pies?

Store any leftovers in a single layer in an airtight container in the refrigerator. They are best enjoyed within 1-2 days. The meringue may soften over time, but the Mini Lemon Meringue Pies will still taste delicious.