Mini lemon meringue pies made with Athens Graham Cracker Phyllo Shells, a bright homemade lemon curd, and toasted vanilla bean meringue.
How to make mini lemon meringue pies?
Lemon meringue minis are composed of three simple elements: a crunchy shell, a tangy lemon curd, and a marshmallow-like meringue that’s toasted on top. Using ready-to-use Athens Phyllo Shells—available in classic phyllo or graham cracker flavor—makes these treats fast and fuss-free. There’s no need for muffin tins, sprays, or rolling dough.
You can use store-bought lemon curd, but the homemade version below is quick and delivers fresh citrus flavor. The meringue needs to be made fresh, but it’s straightforward: whisk, pipe, and torch or broil to brown.
Ingredients for homemade lemon curd:
- Lemons: zest and juice for bright flavor
- Sugar: granulated sugar to balance the tartness
- Eggs: yolks for the curd (reserve a white for the topping)
- Butter: unsalted and softened to enrich the curd
- Cornstarch: stabilizes the curd so it sets properly
- Salt: a pinch to enhance overall flavor
Ingredients for mini lemon meringue pie topping:
- Egg whites: room temperature for better volume
- Sugar: granulated, to sweeten and stabilize
- Vanilla: vanilla bean paste or scraped vanilla for depth
- Salt: just a pinch to lift the flavors
- Cream of tartar (optional): a small amount can help stabilize the meringue
Tips for making meringue topping
Meringue is easy when done correctly, but it won’t whip properly if any fat or yolk contaminates the whites. To get glossy, stiff peaks:
- Use a clean, dry bowl and beaters. Metal, glass, or copper bowls work best; avoid plastic if possible. Wiping with a little vinegar or washing with hot, soapy water helps remove residue.
- Separate eggs carefully so no yolk enters the whites. Even a tiny bit of fat prevents proper aeration.
How to use a blow torch for mini lemon meringue pies?
Using a kitchen torch is the quickest way to toast meringue and creates that professional golden finish. Read the torch instructions and practice away from flammable items. Move the flame back and forth and keep it in motion to brown the meringue evenly without burning.
Can I toast the meringue without a blow torch?
Yes. For small pies, a handheld lighter can work if you carefully hover and rotate the pies. Alternatively, use your oven broiler: set to high (about 450°F), place the minis on a tray under the broiler for 1–3 minutes, and watch closely—browning happens fast.
How to store mini lemon meringue pies?
Store these mini pies in an airtight container in the refrigerator because of the meringue and lemon curd. They stay fresh for about 7–10 days chilled. I don’t recommend freezing assembled pies; instead, freeze shells separately and the curd in a sealed container. Thaw and assemble with a freshly whipped meringue when ready to serve.
Enjoy these bright, tiny lemon meringue pies as a spring or summer treat—ideal for parties or as a simple, elegant dessert.
Pies & Tarts
Lemon Meringue Mini Pies Recipe
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Ingredients
- Athens Phyllo Shells, Classic or Graham Cracker Flavor
Lemon Curd
- zest from 1 large lemon
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks, room temperature
- 1/4 cup (2oz) lemon juice
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 2 Tbsp unsalted butter, softened
Toasted Marshmallow Topping
- 1 large egg white, room temperature
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla bean paste
- 1/8 tsp salt
Method
Lemon Curd
- Preheat the oven to 425°F (218°C) and bake the phyllo shells for 4 minutes.
- Use a peeler to remove the lemon zest, then pulse the zest with the sugar in a food processor until finely shredded and combined.
- Add the egg yolks, lemon juice, cornstarch, and salt to the processor and pulse until smooth.
- Transfer the mixture to a small saucepan and cook over low–medium heat for about 10 minutes, until thick enough to coat the back of a spoon.
- Remove from heat and whisk in the softened butter.
- Strain the curd through a sieve into a bowl to remove any lumps and let cool slightly.
Vanilla Bean Marshmallow Fluff
- While the curd cools, combine the egg white and sugar in a heatproof bowl.
- Heat 1/2 cup water in a small saucepan until simmering.
- Set the bowl over the simmering water (double boiler) and whisk constantly for about 5 minutes until frothy and the sugar dissolves.
- Remove from heat and beat with a mixer on medium-high until stiff peaks form.
- Fold in vanilla bean paste and salt, mixing just until combined.
Assemble
- Arrange the baked graham cracker phyllo shells on a tray.
- Spoon room-temperature lemon curd into each shell.
- Pipe or spoon the marshmallow fluff on top, then toast with a kitchen torch or under the broiler until golden.
- Refrigerate for 30–60 minutes before serving to set.
Notes
- Store refrigerated in an airtight container for 7–10 days.
Nutrition
Calories: 81
Carbohydrates: 12 g
Protein: 1 g
Fat: 3 g
Sugar: 11 g