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

Description

Mini Lemon Meringue Pies are a delightful bite-sized dessert that’s quick to prepare, made with crispy phyllo shells, luscious lemon curd, and fluffy meringue topping. Perfect for entertaining or a refreshing treat.

Ingredients

Units Scale

For the Pies:

1 package Mini Phyllo Shells
1 cup lemon curd

For the Meringue:

2 large egg whites
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 350°F to get it ready for baking the mini lemon meringue pies.
Prepare the phyllo shells: Arrange the mini phyllo shells on a baking sheet. Use a piping bag or a ziplock bag with the tip cut off to pipe lemon curd into each shell. Set them aside for now.
Whip the meringue: In a small bowl, or using a stand mixer, whip the egg whites until they become foamy. Gradually add the sugar and vanilla extract while continuing to whip until the mixture forms stiff peaks. Transfer the meringue into a piping bag or ziplock bag for easy application.
Assemble the pies: Pipe the meringue onto the tops of the filled phyllo shells, creating a small decorative swirl or peak on each.
Bake the meringue: Place the baking sheet in the oven and bake for approximately 5 minutes, or until the tops of the meringue are lightly browned. After baking, let the pies cool and store them in the refrigerator until you’re ready to serve.

Notes

Storage: Store the mini pies in an airtight container in the fridge for up to two days, or freeze them for up to two weeks.
Meringue Amount: While you may have extra meringue, avoid waste by piping the leftover meringue onto parchment paper and baking them as soft meringue cookies.
Lemon Curd: Homemade lemon curd is great, but store-bought lemon curd works equally well if you’re short on time.
Topping Alternatives: Instead of meringue, you can use whipped cream for a simpler topping option.
Citrus Variations: Switch up the lemon curd for orange curd or key lime curd for easy flavor variations.
Using a Kitchen Torch: If you have a kitchen torch, bake the phyllo cups as directed, fill them with lemon curd, top with meringue, and torch the meringue instead of baking for a crisp and browned finish.

Nutrition

Serving Size: 1 mini pie