Mini Lemon Meringue Pies with Cooked Meringue

Mini Lemon Meringue Pies

These four-inch pies have hand-crimped pastry shells, a tart lemon filling that holds its shape when cut, and a small white meringue dollop that leaves the yellow filling visible. Blind-baking dries the shells before the filling goes in, and chilling gives the filling time to set. The meringue is heated before whipping, so it can stay white without a broiler or torch.

Yield: 4 individual pies. Total time: About 3 hours 30 minutes, including chilling and cooling.

Ingredients for Mini Lemon Meringue Pies

• 1 package refrigerated pie crusts, containing two 9-inch crusts (about 400g)
• 3/4 cup granulated sugar, for the filling (150g)
• 1/4 cup cornstarch (about 30g)
• 1 1/4 cups water
• 2/3 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 2 large eggs, separated
• 2 tablespoons unsalted butter (about 30g)
• 1/2 cup granulated sugar, for the meringue (100g)
• 1/8 teaspoon cream of tartar
• 4 small, thin fresh lemon wedges, for garnish

Equipment: Four approximately 4-inch pie plates, parchment, pie weights or dry beans, a medium saucepan, a heatproof bowl, an electric mixer, and an instant-read thermometer. Choose plates that hold roughly 1/2 to 2/3 cup of filling each; capacities vary.

How to Make Mini Lemon Meringue Pies

1. Shape and chill the shells: Cut four roughly 6-inch rounds from the crusts, using scraps where needed. Fit them into the pie plates without stretching the pastry. Hand-crimp the rims and prick the bases with a fork. Chill for 15 minutes while the oven preheats to 375°F (190°C).
2. Blind-bake the shells: Line each shell with parchment and fill with pie weights or dry beans. Bake for about 15 minutes, then carefully remove the parchment and weights. Bake uncovered for another 6 to 9 minutes, until the rims are light golden and the bases look dry rather than doughy. Start checking the bases after 6 minutes; deeper or thicker pie plates may need more time. Let the shells cool.
3. Cook the lemon filling: Whisk the 3/4 cup filling sugar and cornstarch in a medium saucepan. Gradually whisk in the water, lemon juice, and zest. Cook over medium heat, stirring continuously, until distinctly thick. Beat the egg yolks in a separate bowl, then slowly whisk in a little hot filling to warm them. Return the yolk mixture to the saucepan. Cook, reducing the heat to medium-low if needed and stirring, until the filling is smooth, gently bubbling, and thick enough to mound briefly on a spoon. Avoid a vigorous, prolonged boil. This stage takes about 8 to 12 minutes. Remove from the heat and whisk in the butter.
4. Fill and chill: Divide the filling among the cooled shells, stopping just below the crimped rims. Smooth the exposed surfaces and refrigerate for at least 2 hours, until the filling holds a defined edge when cut.
5. Cook and whip the meringue: Combine the egg whites, 1/2 cup meringue sugar, and cream of tartar in a clean, heatproof bowl. Set it over a saucepan of gently simmering water, keeping the bowl above the water. Whisk while heating until the mixture reaches 160°F (70°C) on an instant-read thermometer. Remove from the heat and beat with an electric mixer until the meringue is no longer warm and holds firm, glossy swirls. Heating and whipping take about 10 to 14 minutes total.
6. Finish the pies: Spoon a small meringue dollop onto the center of each chilled pie, leaving most of the lemon filling visible. Place a thin lemon wedge behind each dollop. Serve chilled. To show the filling, remove a small wedge from one pie and plate it with the cut edge facing outward.

How to Keep the Mini Pie Shells Crisp

Chilling helps the crimped rims hold their shape, while pie weights support the pastry during the first part of baking. Check the bases after removing the weights: a golden rim does not mean the bottom is done. The uncovered bake should leave the bases dry before you add the moist filling.

When Is the Lemon Filling Thick Enough?

The filling should mound briefly on a spoon before it leaves the saucepan, then firm up further as it chills. Tempering the yolks helps them blend smoothly into the hot filling; gentle bubbling finishes the thickening without a prolonged hard boil. If a cut edge flows, chill the pies longer before serving.

Why the Meringue Stays White

Heating the egg whites and sugar to 160°F before whipping makes this a cooked meringue that does not need broiling. Whip until the bowl is no longer warm and the meringue holds glossy peaks, then stop so it retains its smooth texture. A small spooned dollop gives each pie a meringue topping without covering the lemon filling.

For a full-size pie with tall toasted peaks, see this classic lemon meringue pie.

Make-Ahead and Storage

Bake the shells and prepare the filling ahead, then chill the filled pies. Make and add the meringue and lemon wedges closer to serving. The crust and topping have their best texture within a few hours of final assembly.

Refrigerate leftover pies in an airtight container in a single layer for up to 3 days; the pastry will soften over time. Serve chilled without reheating. Freezing assembled pies is not recommended if you want to preserve the smooth filling, crisp shell, and fresh meringue dollop.

Nutrition

Approximate nutrition per pie (1 of 4): 790 calories, 7g protein, 32g fat, and 121g carbohydrates. Per 100g: approximately 270 calories, 2g protein, 11g fat, and 41g carbohydrates. Values vary with the pie crust used and the finished pie weight.