A twist on the classic lemon meringue pie. These minis are super easy and quick to put together, with a two-ingredient filling that’s topped with homemade meringue. The prepared phyllo cup serving as your pie crust, adds a light and flaky texture.
Mini Lemon Meringue Pies
There’s a reason lemon meringue pie is a classic. I think it’s the perfect combo of sweet fluffy meringue paired together with sour, silky curd, while sitting in flaky and crispy crust. A total winner in both flavor and texture.
These mini pies are the perfect shortcut to a full-blown lemon meringue pie and I think you’ll be pleasantly surprised at how easy they are to put together.
The best part – there is essentially no waiting time to devour these little tarts before eating them. Just let them cool slightly, which only takes a few minutes once they’ve been removed from the warm baking sheet.
Enjoy every bite and make them often!
Necessary Ingredients for Lemon Meringue Mini Tarts
With the filling being only two ingredients and the meringue just a few more, this is surely easy to put together, even when it’s a last minute idea.
Mini Phyllo Dough Cups – you will find these shells in the freezer section of almost any grocery store. They thaw out almost immediately so no need to defrost early.
Whipped Topping – also found in the freezer section of the market, also known as Cool Whip, but feel free to any brand. This will need thawing.
Egg Whites – use fresh eggs that have been separated
Cream of Tartar – found in the spice section, this is used to stabilize the egg whites and provides the characteristic high peaks associated with meringue
Granulated Sugar – for sweetness
Vanilla Extract – flavor booster
Lemon Slices or Zest – optional for garnish
GET THE FULL (PRINTABLE) LEMON MERINGUE MINI PIES RECIPE BELOW. ENJOY
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When It Comes To Broiling Meringue
Never leave these mini tarts unattended in the oven. Browning occurs very quickly to delicate meringue.
Meringue can also be browned with a kitchen torch, which makes it even easier.
How To Serve These Delicious Mini Meringue Tarts
These tarts are best served within a few hours of making them, while the phyllo dough is still flaky and crispy. The combination of textures, crispy and crunchy and the smoothness of the filling and meringue is really a welcomed treat.
If you’re not eating them immediately or there are leftovers, store them in the refrigerator, covered, and enjoy within a couple of days.
The Best Eggs for Making A Successful Meringue
Use fresh eggs, not egg whites from a carton and separate the yolk from the white when the eggs are still cold from the refrigerator. So, separate first, then bring the whites to room temperature.
Be sure not to get any yolk in the whites, not even a drop. Use a glass or metal bowl and beat the sugar completely.
Meringue should be smooth. Test a small amount by rubbing a small amount between two fingers. If you feel any grit, more beating is needed.
More Mini Desserts To Add To Your Repertoire
It’s time to enjoy a familiar sweet treat, but at the fraction of the regular size. Every tastes better when it’s mini-sized!
- for bite-sized crispy perfection, these air fryer cherry hand pies are the answer
- lighter than air, fluffy angel food cupcakes for the perfect bite
- can’t decide if these Oreo balls are cookies or candy, you decide
- chocolate chip cookie cups that are bite-sized and ganache filled
- bite-sized s’mores pretzel bites made right indoors
- mini peanut butter-finger cheesecakes you need to make
- no pie dough skills required for these cite mini apple crumble pies
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Lemon Meringue Mini Pies
- 1 (15-count) package mini phyllo dough shells
- 4 oz whipped topping, thawed
- 5 oz lemon curd
- 2 egg whites (from fresh eggs), room temperature
- 1/4 tsp cream of tartar
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- lemon slices/zest (optional)
- Arrange phyllo cups on a baking sheet. In a medium bowl, whisk together whipped topping and lemon curd until well blended.
- In a separate medium bowl, beat egg whites on low-medium speed until frothy. Add cream of tartar and beat on high another 30 seconds. Add vanilla and sugar 1/2 teaspoon at a time, beating in between, until stiff peaks have formed and meringue is glossy.
- Fill each phyllo cup to the top with lemon mixture. Top with meringue. Set oven to broil. Place tarts into oven and watch closely. Remove as soon as they start to brown (30 seconds - 1 minute).
- Serve immediately or refrigerate and serve the same day. Garnish with lemon slices and/or lemon zest.
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