Mini Lemon Meringue Pies Recipe -
Mini Lemon Meringue Pies Recipe
  • READY IN 1 hr

Mini Lemon Meringue Pies

Recipe by  

"Simple, fun, mini lemon meringue pie recipe from scratch that tastes fresh and is great when you want to serve several different mini desserts together."

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Ingredients Edit and Save

Original recipe makes 6 mini pies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat the 3 yolks in a bowl until smooth; set aside.
  3. Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
  4. Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
  5. Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 29, 2011

A great dessert when you want to serve more than one option to guests.

Most Helpful Critical Review
May 20, 2015

The lemon filling was DELICIOUS, but I couldn't get the meringue to work. We originally tripled the recipe and I was baking with kids, so I thought we made a measuring error. Made another batch for just one serving as shown and still no luck. Never got fluffy at all.

Nov 05, 2012


May 02, 2012

These tasted amazing! A little labor intensive but not too bad. Only thing I didn't like was that the graham cracker crust got a little soggy after the pies had been sitting for a little while. My college friends love it when I bake because I always have left-overs and they loved these as well. Will definitely be making again in the future.

Jun 22, 2012

great recipe! I only used one tablespoon of lemon zest and was a little skeptical about the crust staying firm after reading reviews, but it was still great two days after making the pies. They were so fantastic they didn't last long!

May 07, 2013

These are so good! I doubled the recipe, and they were gone soon after I put them out! I didn't make any changes except to use the Cream Cheese Tart Shells recipe from this site (prebaked for 10 minutes). I made the filling and put it in the shells overnight. The next day, I reheated the pies so that the filling was very hot and piped the meringue onto it. I made a raspberry sauce garnish of raspberries mixed w/ a little sugar and blended until smooth (strained out the seeds with my flour sifter).

Feb 27, 2012

Made these yesterday and they turned out wonderfully! I doubled the recipe to make 12 mini pies and I omitted the almond extract and it worked perfectly, they were absolutely beautiful and delicious. Will definitely make these again, thanks for sharing!!

Feb 10, 2012

These were tasty and very easy to make! It made a nice, individual serving!


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 54.7 g
  • 18%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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