Mini lemon meringue pies

Lemon meringue mini pies on rustic background

How good are lemon meringue pies? I personally prefer less meringue so half the meringue part of the recipe and pipe over half of the tarts.


  • 11/2  sheets of pre-rolled pastry

For the lemon curd:

  • 3/4 cup sugar
  • 150 g butter
  • 3 lemons, zest and juice
  • 4x medium eggs, whisked very well

For the meringue:

  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp lemon juice or vinegar
  • 1 cup caster sugar


Lightly spray six 7cm tartlet tins with cooking oil. Cut out pastry circles using a 10cm cutter. Line the tins with the pastry and prick holes over the base of the pastry.

Next, line the pastry circles with baking paper and fill evenly with baking beans. Place in the fridge for 15 minutes to rest.

After 10 minutes, preheat the oven to 200ºC and bake the pastry for 10 minutes or until it is golden brown.

Remove the baking beans and paper, and cook for a further 4 to 5 minutes until the base is cooked.



For the lemon curd filling, place the sugar, butter, lemon zest and juice in a heavy-based pot over a medium heat.

Heat carefully until the sugar dissolves – allow 2 to 3 minutes.

Remove from the heat and cool slightly for 5 minutes. Whisk in the eggs.

Return to a moderate heat in the double boiler and stir constantly until thick. Don’t let it boil or it will curdle. It should take 5 minutes to thicken.

Place in the fridge. Makes 1 1/2 cups. If you have any leftover curd store it in a jar in the fridge and use it on hot buttered toast.


Preheat the oven to 220ºC again.

Whisk the egg whites, salt, lemon juice and 1/3 of the sugar until stiff. Gradually whisk in the remaining sugar until thick and then pipe or dollop on top of tartlets.

Note: I personally don’t like much meringue so half the recipe and pipe over half of the tarts.

Bake for a few minutes for the meringue to set and colour. Stay by the stove, these babies are quick!


Leave to cool in the trays and then serve.