Mini Lemon Meringue Pies
This is such a great time of year to be in the kitchen baking and cooking with ingredients that are bright and fresh! Nothing beats a lemon dessert in the summer time – make it a mini version and it’s even better!
Tiny desserts are always great party food, so I made Mini Lemon Meringue Pies a few weeks ago for Memorial Day! They would be perfect for a picnic, BBQ or pool party this summer. They are a super simple homemade dessert that can be assembled in no time.
Making the perfect meringue can be a little tricky, but not difficult, as long as you follow a few tips:
1. Make sure the sugar is fully dissolved in the meringue. Test to make sure sugar is dissolved by feeling meringue between your fingers before you stop whipping. If you can get and use super fine (caster sugar) even better.
2. Be careful not to over bake or under bake the meringue. Egg whites will tighten and squeeze out moisture if they are baked too long.
3. Make sure the meringue is spread all the way over the edge of the pie so that it forms a tight seal.
4. Allow the pie to cool gradually after baking by leaving the pie to cool in the oven with the door open.
*cute orange polk-a-dot cups from Sweet Baking Supply
Grab your apron, here’s the recipe!
This simple, fun, mini lemon meringue pie recipe from scratch tastes fresh is perfect for summer picnics, parties and BBQs
- 5-6 ounces shortbread cookies (I used one package of Walkers Shortbread Fingers, finely crushed
- 3 eggs, separated
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup lemon juice
- zest from 1 lemon
- 1/3 cup sugar
- Preheat oven to 350°
- Line muffin tin with cupcake papers, or baking cups
- Divide shortbread crumbs into 9 cupcake papers. Use the bottom of a glass to press crumbs firmly into muffin well.
- In a medium bowl, combine egg yolks, condensed milk, lemon juice and lemon zest. Stir until well combined then spoon on top of shortbread crusts.
- Using an electric mixer, whisk egg whites until stiff. Gradually add sugar and continue to beat several minutes until sugar is completely dissolved.
- Spoon meringue over lemon filling, be sure to go past the edges of your pies.
- Bake for 10 minutes, or until the meringue is golden.
- Turn oven off, and leave pies to cool inside oven, with door open.
- Serve pies when completely cool - or store in refrigerator until ready to serve.
I prefer these pies cold, so they are perfect to make up to a day ahead of time!
© TidyMom. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
More Lemon Recipes you may enjoy:
I’d love to hear about some of your favorite lemon recipes!!