Mini Lemon Meringue Pies

It’s finals week, so I needed to bake something that was quick and easy so I could get back to studying. These Mini Lemon Meringue Pies were perfect. They probably only took a max. of 2 hours to make (including clean-up). I normally don’t even like lemon meringue pie, but these were amazing and I’d definitely make them again! Now I have to get back to studying, enjoy!

These are mini cookie crusts made in a mini cupcake pan, filled with Trader Joe’s lemon curd, topped with a star of meringue.

Mini Lemon Meringue Pies 

Ingredients for cookie crust:

  • 1/2 cup sugar
  • 1 cup (2 sticks) butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 cups flour

Ingredients for meringue and filling:

  • 1 jar Trader Joe’s lemon curd
  • 2 large egg whites
  • 1 pinch of cream of tartar
  • 1/3 cup sugar

Directions for cookie crust:

  1. In stand mixer, cream together sugar and butter.
  2. Add vanilla and salt.
  3. Add flour until mixture resembles a dough.
  4. Shape dough into two equal disks and wrap in plastic wrap.
  5. Chill dough in freezer for at least an hour.
  6. Preheat oven to 350 degrees fahrenheit.
  7. Lightly grease mini cupcake pan.
  8. Take a piece of dough and roll it into a 1 inch ball.
  9. Place ball into mini cupcake pan and press down using your fingers or the bottom of a shot glass to form a bowl shape.
  10. Repeat steps 8 and 9 until all dough is used.
  11. Place mini cupcake pan into the freezer for 10 minutes.
  12. Bake for 10-14 minutes.
  13. Let cool for 5 minutes.
  14. Flip pan over and let pie crusts fall out.

Directions for meringue:

  1. Prepare the meringue by combining egg whites and cream of tartar in stand mixer.
  2. Whip on high speed for about 2 minutes until foamy.
  3. Gradually add sugar until the meringue holds stiff peaks (make sure the meringue does not droop when you pull the whisk attachment straight up from the bowl).
  4. Transfer meringue to piping bag fit with a Wilton 1M tip.

Directions to combine:

  1. Fill each cookie crust bowl with Trader Joe’s lemon curd. 
  2. Next pipe a star of meringue onto the center of each filled mini pie.
  3. Optional: Take a lighter and lightly torch the meringue to give it a burnt look.
  4. Refrigerate to store (they taste best cold).