Can I make these completely ahead of time?

Yes, but for the best texture, I recommend making them no more than a few hours before serving. The longer they sit, the more the crisp phyllo shells will soften from the moisture in the lemon curd and meringue. If you need to make them further ahead, consider assembling everything except the meringue, then adding and browning the meringue just before serving.

My meringue won't form stiff peaks. What went wrong?

The most common culprits are fat contamination (even a tiny bit of egg yolk or grease in your bowl) or trying to whip cold egg whites. Make sure your bowl and beaters are completely clean, your eggs are at room temperature, and you're adding the sugar gradually. Also, humidity can affect meringue, so try making it on a less humid day if possible.

Can I use regular pie crust instead of phyllo shells?

Absolutely! You can make these in mini tart shells or even in a standard muffin tin lined with pie crust. Just adjust the baking time accordingly for the different crust, and you'll have a slightly different but equally delicious treat!

Is there a way to make these without turning on the oven?

Yes! If you have a kitchen torch, you can use it to brown the meringue instead of baking the assembled pies. Simply torch the meringue until it's golden brown, moving the flame continuously to avoid burning any spots.

Mini Lemon Meringue Pies Recipe

Name: Mini Lemon Meringue Pies Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 12 min
Yield: 15
Ingredients: 1 package Mini Phyllo Shells; 1 cup lemon curd; 2 large egg whites; 3 tablespoons granulated sugar; ½ teaspoon vanilla extract

These Mini Lemon Meringue Pies are a burst of sunshine in every bite! Featuring crisp phyllo shells filled with tangy lemon curd and topped with fluffy, cloud-like meringue, these delightful treats come together in just 12 minutes. They’re the perfect solution when you’re craving something sweet but don’t want to spend hours in the kitchen. The contrast between the crisp shell, smooth filling, and light meringue creates a perfect balance of textures and flavors that will impress everyone at your table!

Why You’ll Love This Recipe

Ready in Minutes: From start to finish, these adorable treats take just 12 minutes to prepare—perfect for last-minute entertaining or satisfying sudden sweet cravings.
Perfect Portion Control: These bite-sized desserts deliver all the flavor of a traditional lemon meringue pie without the commitment of a full slice.
Impressive Presentation: Despite their simplicity, these mini pies look professionally made and will have your guests thinking you spent hours in the kitchen.
Versatile Serving Options: Serve them at brunch, afternoon tea, dinner parties, or holiday gatherings—they’re appropriate for any occasion!

Ingredients You’ll Need

Mini Phyllo Shells: These pre-made shells create the perfect crispy base for our pies and save tremendous time. Find them in the freezer section of most grocery stores.
Lemon Curd: The star of the show! This tangy, smooth filling provides that perfect citrus punch. Store-bought works wonderfully, but homemade adds an extra special touch if you have time.
Egg Whites: These transform into a magical fluffy topping that balances the tangy lemon perfectly. Fresh eggs at room temperature whip up best.
Granulated Sugar: Just enough to sweeten the meringue without overwhelming the tart lemon flavor beneath it.
Vanilla Extract: A hint of vanilla in the meringue adds depth and complexity to the overall flavor profile.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Fillings

Try swapping the lemon curd for lime, orange, or even passion fruit curd for a tropical twist. Each variation offers its own unique flavor profile while maintaining that perfect sweet-tart balance.

Alternative Toppings

Not in the mood for meringue? Top these little gems with lightly sweetened whipped cream instead. You’ll still get a lovely contrast of textures without dealing with egg whites.

Garnish Options

Sprinkle the tops with a dusting of powdered sugar, add tiny mint leaves, or place thin slices of candied lemon for an extra decorative touch.

Gluten-Free Option

Look for gluten-free tart shells instead of phyllo cups to make this dessert accessible for those with gluten sensitivities.

How to Make Mini Lemon Meringue Pies

Step 1: Prepare the Shells

Preheat your oven to 350°F. Arrange the mini phyllo shells on a baking sheet, ensuring they’re not touching each other. No need to thaw them first if they’re frozen!

Step 2: Fill with Lemon Curd

Transfer your lemon curd to a piping bag or a ziplock bag with a corner snipped off. Carefully pipe the curd into each shell, filling them about 3/4 full. The curd will spread slightly as it warms, so don’t overfill.

Step 3: Make the Meringue

In a clean bowl, whip the egg whites until they become foamy. Gradually add the sugar and vanilla extract while continuing to whip until stiff, glossy peaks form. This usually takes 2-3 minutes with an electric mixer.

Step 4: Top with Meringue

Transfer the finished meringue to another piping bag or ziplock bag with the corner snipped. Pipe decorative swirls or peaks onto each lemon-filled shell. Get creative with your piping technique—each little peak will brown beautifully!

Step 5: Bake to Perfection

Place the filled and topped shells back in the oven and bake for just 5 minutes, or until the meringue turns a beautiful golden brown. Watch closely as they can go from perfect to overdone quickly!

Step 6: Cool and Serve

Allow the mini pies to cool completely before serving. The contrast between the warm meringue and cool lemon filling is absolutely divine!

Pro Tips for Making the Recipe

Clean Equipment: Ensure your bowl and beaters are completely free from any grease or yolk residue before whipping egg whites even a tiny amount will prevent them from forming stiff peaks.
Room Temperature Egg Whites: They’ll whip up faster and create more volume than cold ones straight from the refrigerator.
Gradual Sugar Addition: Add the sugar to your egg whites slowly while beating to ensure it dissolves properly and creates a stable meringue.
Timing Matters: These are best served within a few hours of making them, when the shells are still crisp and the meringue is fresh.
Leftover Meringue: Don’t waste it! Pipe small dollops onto parchment paper and bake at 250°F for about 45 minutes for delicious meringue cookies.

How to Serve

Perfect Pairings

These mini pies pair beautifully with afternoon tea, coffee, or even a glass of champagne or prosecco for special occasions.

Serving Suggestions

Arrange them on a tiered cake stand for an elegant presentation, or place them on a simple white platter surrounded by fresh berries or mint leaves.

Complete the Menu

For a lovely dessert spread, pair these mini pies with other bite-sized treats like chocolate truffles, fresh berries, or shortbread cookies for a contrasting texture.

Make Ahead and Storage

Storing Leftovers

Store assembled mini pies in an airtight container in the refrigerator for up to two days. The phyllo shells may soften slightly, but they’ll still taste wonderful!

Freezing

You can freeze the fully assembled pies for up to two weeks. Place them in a single layer in an airtight container, separated by parchment paper if you need to stack them.

Make-Ahead Components

Prepare the lemon curd up to a week in advance and store it in the refrigerator. The meringue is best made fresh, but you can prep everything else ahead of time and just add the meringue right before serving.

FAQs

Can I make these completely ahead of time?

Yes, but for the best texture, I recommend making them no more than a few hours before serving. The longer they sit, the more the crisp phyllo shells will soften from the moisture in the lemon curd and meringue. If you need to make them further ahead, consider assembling everything except the meringue, then adding and browning the meringue just before serving.
My meringue won’t form stiff peaks. What went wrong?

The most common culprits are fat contamination (even a tiny bit of egg yolk or grease in your bowl) or trying to whip cold egg whites. Make sure your bowl and beaters are completely clean, your eggs are at room temperature, and you’re adding the sugar gradually. Also, humidity can affect meringue, so try making it on a less humid day if possible.
Can I use regular pie crust instead of phyllo shells?

Absolutely! You can make these in mini tart shells or even in a standard muffin tin lined with pie crust. Just adjust the baking time accordingly for the different crust, and you’ll have a slightly different but equally delicious treat!
Is there a way to make these without turning on the oven?

Yes! If you have a kitchen torch, you can use it to brown the meringue instead of baking the assembled pies. Simply torch the meringue until it’s golden brown, moving the flame continuously to avoid burning any spots.

Final Thoughts

These Mini Lemon Meringue Pies are proof that sometimes the best things come in small packages! They capture all the beloved elements of a classic lemon meringue pie—the buttery crust, the tangy filling, and the billowy meringue—but in an approachable, no-fuss format that anyone can master. Whether you’re a seasoned baker or a dessert novice, these little bites of sunshine deserve a spot in your recipe collection. Go ahead and treat yourself to these delightful mini pies—I promise you won’t regret it!