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.

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
25 mins
total:
1 hr
Servings:
6
Yield:
6 mini pies
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Beat the 3 yolks in a bowl until smooth; set aside.

  • 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.

  • 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.

  • 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.

Nutrition Facts

327 calories; protein 4.5g; carbohydrates 54.7g; fat 10.4g; cholesterol 98.1mg; sodium 200.4mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/05/2012
NOTE*** IF YOU ARE WORRIED ABOUT SOGGY CRUST...BRUSH WITH EGG WHITE AND BAKE FOR A FEW MINUTES BEFORE YOU ADD FILLING....IT DOES WONDERS! Read More
(40)

Most helpful critical review

Rating: 2 stars
03/18/2016
NOBODY told me these were gonna be so small! 5 quarter pies was not Enough Read More
39 Ratings
  • 5 star values: 29
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/05/2012
NOTE*** IF YOU ARE WORRIED ABOUT SOGGY CRUST...BRUSH WITH EGG WHITE AND BAKE FOR A FEW MINUTES BEFORE YOU ADD FILLING....IT DOES WONDERS! Read More
(40)
Rating: 5 stars
10/29/2011
A great dessert when you want to serve more than one option to guests. Read More
(27)
Rating: 5 stars
05/02/2012
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. Read More
(15)
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Rating: 5 stars
05/07/2013
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). Read More
(12)
Rating: 5 stars
06/22/2012
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! Read More
(12)
Rating: 5 stars
02/27/2012
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!! Read More
(6)
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Rating: 5 stars
02/26/2013
To avoid a soggy crust bake the crust until lightly browned about 10 minutes then add filling. Great recipe. Read More
(5)
Rating: 5 stars
02/10/2012
These were tasty and very easy to make! It made a nice individual serving! Read More
(4)
Rating: 5 stars
05/27/2013
Awesome recipe! Bit sweet but loved it overall. Read More
(4)
Rating: 2 stars
03/18/2016
NOBODY told me these were gonna be so small! 5 quarter pies was not Enough Read More
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