Small Lemon Meringue Pie

Small Lemon Meringue Pie recipe, a delightful miniature version of the classic dessert serves 4-6 and takes approximately 1 hour and 15 minutes to prepare, including chilling and baking time. This tart and sweet treat is perfect for a small gathering or when you crave a personal-sized indulgence.

Try More Lemon Desserts Recipes:

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💛 Why You’ll Love This Small Lemon Meringue Pie Recipe:

Perfectly Portioned: This small pie is ideal for individual enjoyment or sharing among a small group, minimizing waste and maximizing satisfaction.
Classic Flavor: All the bright, tangy lemon flavor and fluffy meringue of a full-sized lemon meringue pie, in a charming, smaller package.
Easy to Make: Don’t be intimidated by meringue! This recipe simplifies the process, making it achievable for home bakers of all levels.
Impressive Presentation: This miniature pie looks adorable and sophisticated, making it a delightful addition to any dessert table.

❓ What Is Small Lemon Meringue Pie Recipe?

Small Lemon Meringue Pie is a miniature version of the classic dessert, featuring a flaky crust filled with a tangy lemon curd and topped with a light, airy meringue. It offers all the deliciousness of a full-sized pie in a more manageable and charming size.

🍋 Ingredients

2 pie crusts (store bought – cut into rounds to fit your pan (or your own pie crust))
1 cup lemon curd (recipe linked above)
4 egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated white sugar

🥮 Instructions:

Roll out your pie crust dough until it’s about 1/4 inch thick. Use a cookie cutter or glass to cut circles of dough slightly larger than the wells in your mini muffin or tart pan.
Place each dough circle into a well of the pan. Gently press the dough to form a cup shape.
Preheat your oven to 350°F (175°C). Bake the crusts for 10-15 minutes, or until golden brown. Watch them closely to prevent burning.
Remove the baked crusts from the oven and let them cool completely. Once the crusts are completely cooled, fill each one almost to the top with lemon curd.
Set the filled pies aside while you prepare the meringue.
In a clean bowl, whisk together the egg whites and cream of tartar until soft peaks begin to form.
Gradually add the sugar, a spoonful at a time, while continuing to beat the egg whites.
Keep beating until stiff, glossy peaks form. The meringue should hold its shape.
Spoon or pipe the meringue onto the lemon curd in each pie.
Place the pies under a preheated broiler. Broil for a short time (watch very carefully!) until the meringue is browned and crispy on top.
This happens quickly, so stay close!Remove the pies from the oven and let them cool slightly before serving. Your delicious mini lemon meringue pies are ready to be enjoyed!

💭 Recipe Tips:

Chill the Dough: Chilling the dough is crucial for a flaky crust.
Blind Bake: For an extra-crispy crust, blind bake the pie crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes before adding the filling.
Don’t Overcook the Curd: Overcooking the lemon curd can cause it to curdle.
Use a Clean Bowl for Meringue: Any trace of grease in the bowl will prevent the meringue from forming properly.
Assemble Close to Serving: The meringue is best when served fresh.

🥂 What To Serve With Small Lemon Meringue Pietes?

The tartness of the lemon pairs perfectly with a warm beverage a dollop of fresh whipped cream adds a touch of richness.

🎚 How To Store And Reahet Leftovers Small Lemon Meringue Pie?

Refrigerator: Store leftovers small lemon meringue pie in an airtight container in the refrigerator for up to 3 days.

This pie is best served cold and is not recommended for reheating. The meringue may deflate and become soggy.

FAQ’S

How do I make the crust for a Small Lemon Meringue Pie?

The crust for a Small Lemon Meringue Pie can be made using a shortcrust pastry, a graham cracker base, or a pre-made mini tart shell for convenience.

Why is my meringue watery on my Small Lemon Meringue Pie?

A watery meringue (weeping) on Small Lemon Meringue Pie happens when it is undercooked or cooled too quickly. Ensure it is properly cooked and avoid refrigeration immediately after baking.

What sweeteners can I use for Small Lemon Meringue Pie?

Traditional sugar works best for Small Lemon Meringue Pie but you can use honey, maple syrup, or a sugar substitute like stevia for a lower-sugar version.

How do I keep the crust of my Small Lemon Meringue Pie from getting soggy?

To prevent a soggy crust, blind-bake the pie shell before adding the lemon curd and ensure the filling is thickened properly before assembling.

How long do I bake the crust for Small Lemon Meringue Pie?

The crust for Small Lemon Meringue Pie should be baked at 350°F (175°C) for about 8-10 minutes until golden brown before adding the filling.

Try More Lemon Desserts Recipes:

Nutrition Facts

Serving Size: 1 Serving

Calories: 583 kcal
Carbohydrates: 71 g
Protein: 6 g
Fat: 32 g
Saturated Fat: 17 g
Polyunsaturated Fat: 3 g
Monounsaturated Fat: 10 g
Trans Fat: 2 g
Cholesterol: 157 mg
Sodium: 270 mg
Potassium: 82 mg
Fiber: 1 g
Sugar: 48 g
Vitamin A: 830 IU
Vitamin C: 6 mg
Calcium: 25 mg
Iron: 1 mg

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American, Canada, British Courses:Lemon Desserts, Spring Fruit Desserts, Breakfast, Brunch Recipe Keys: S Small Lemon Meringue Pie

Difficulty:BeginnerPrep time: 40 minutesCook time: 15 minutesRest time: 20 minutesTotal time:1 hour 15 minutesServings:4-6 servingsCalories:583 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 pie crusts (store bought – cut into rounds to fit your pan (or your own pie crust))
1 cup lemon curd (recipe linked above)
4 egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated white sugar

Instructions

Roll out your pie crust dough until it’s about 1/4 inch thick. Use a cookie cutter or glass to cut circles of dough slightly larger than the wells in your mini muffin or tart pan.
Place each dough circle into a well of the pan. Gently press the dough to form a cup shape.
Preheat your oven to 350°F (175°C). Bake the crusts for 10-15 minutes, or until golden brown. Watch them closely to prevent burning.
Remove the baked crusts from the oven and let them cool completely. Once the crusts are completely cooled, fill each one almost to the top with lemon curd.
Set the filled pies aside while you prepare the meringue.
In a clean bowl, whisk together the egg whites and cream of tartar until soft peaks begin to form.
Gradually add the sugar, a spoonful at a time, while continuing to beat the egg whites.
Keep beating until stiff, glossy peaks form. The meringue should hold its shape.
Spoon or pipe the meringue onto the lemon curd in each pie.
Place the pies under a preheated broiler. Broil for a short time (watch very carefully!) until the meringue is browned and crispy on top.
This happens quickly, so stay close Remove the pies from the oven and let them cool slightly before serving. Your delicious mini lemon meringue pies are ready to be enjoyed!

Notes

Chill the Dough: Chilling the dough is crucial for a flaky crust.
Blind Bake: For an extra-crispy crust, blind bake the pie crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes before adding the filling.
Don’t Overcook the Curd: Overcooking the lemon curd can cause it to curdle.
Use a Clean Bowl for Meringue: Any trace of grease in the bowl will prevent the meringue from forming properly.
Assemble Close to Serving: The meringue is best when served fresh.

Keywords:Small Lemon Meringue Pie