Mini Lemon Meringue Pies

Darling mini tartlets brim with tangy lemon curd and crowned with toasted Swiss meringue swirls. These bite-size classics deliver bright citrus elegance in individual portions—adorable bridal shower showstoppers baked in under an hour.

Why You’ll Love This Recipe

These mini lemon meringue pies are your bridal shower citrus sensation—silky, vibrant lemon curd fills crisp buttery shells for that perfect tart-sweet balance, while fluffy Swiss meringue torches to golden peaks adding dramatic flair. Individual servings mean easy mingling and portion control, naturally gluten-free adaptable, and endlessly pretty with pastel liners or flower garnishes. The make-ahead components reduce day-of stress, while fresh lemon brightness feels refreshing for spring celebrations. Guests adore the iconic flavor in cute format, hosts love the impressive-yet-simple assembly—customize meringue swirls for theme wow. One tray, pure sunshine, bridal dessert dreams delivered.

Recipe Tips and Tricks

• Blind Bake Crisp → Weights prevent shrinkage.
• Curd Strain → Silky no lumps.
• Swiss Meringue → Hot syrup stable peaks.
• Torch Careful → Golden not burnt.
• Cool Completely → Curd sets firm.
• Lemon Fresh → Juice + zest max tang.
• Tartlet Pans → Removable bottom easy release.
• Pipe Meringue → Star tip tall swirls.

Yield: 12 Servings

Mini Lemon Meringue Pies

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Bite-size lemon curd tarts with toasted meringue—bright, elegant bridal treats.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• ¼ tsp cream of tartar
• ½ cup unsalted butter
• 1 cup granulated sugar
• 1 cup superfine sugar
• 1 tsp vanilla extract
• 12 pre-baked mini tart shells (or homemade)
• 2 tbsp cornstarch
• 4 egg whites
• 4 egg yolks
• Juice and zest of 4 lemons

Instructions

1. Prep Shells → Bake or use pre-made mini tart shells—cool completely crisp bases ready.
2. Zest Bright → Zest lemons finely; juice to ¾ cup—fresh citrus pop essential.
3. Curd Base → Whisk sugar, cornstarch, yolks in saucepan—smooth no lumps.
4. Butter Lemon → Add butter, lemon juice/zest—cook medium stirring constantly until thickened.
5. Strain Silk → Pour through sieve—silky curd perfection.
6. Fill Tartlets → Spoon curd into cooled shells—chill 30 minutes firm.
7. Meringue Syrup → Heat sugar with ¼ cup water to 240°F—hot syrup ready.
8. Whip Whites → Beat whites with cream of tartar to soft peaks—slowly pour hot syrup.
9. Peak Glory → Continue beating to stiff glossy peaks—add vanilla.
10. Pipe & Torch → Pipe meringue swirls atop curd—torch golden or broil—garnish flowers, serve chilled.

Notes

• Fresh lemons > bottled for vibrant tang.
• Swiss meringue stable—holds tall swirls.
• Chill curd filled before meringue.
• Torch carefully—golden not charred.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 439Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 84mgSodium 23mgCarbohydrates 76gFiber 2gSugar 42gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Tart Shells → Pre-made or homemade shortcrust; buttery crisp.
• Lemons → 4 large juice + zest; bright tangy star.
• Eggs → Separated yolks curd, whites meringue.
• Butter → Curd richness.
• Sugar → Granulated curd, superfine meringue.
• Cornstarch → Thickens curd perfectly.
• Cream of Tartar → Stabilizes whites.
• Vanilla → Warm balance.
• Edible Flowers → Optional bridal pretty.
• Salt → Pinch enhances citrus.

Variations and Substitutions

• Gluten-Free → GF crust.
• Lime → Key lime twist.
• Vegan → Aquafaba meringue + plant curd.
• No Torch → Broil 1 minute watch closely.
• Large Pie → 9-inch single version.
• Meringue Italian → Hot syrup safer.
• Berry → Swirl raspberry curd.
• Crustless → Meringue cups.

Storage Options

• Refrigerator → Assembled up to 1 day.
• Freezer → Shells + curd up to 1 month.
• Room Temp → Filled 2 hours max.

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Until you can read, Lemon Poppy Seed Donut Holes