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lemon meringue mini pies
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Lemon Meringue Mini Pies

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 as your pie crust adds a light and flaky texture.
Course Dessert
Cuisine American
Keyword Lemon Meringue Mini Pies
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 15
Calories 52kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

As always, nutrition information is only approximate. If this number is important to you, please calculate yourself using your exact weights, measurements and the brands you are using to make this.

Nutrition

Calories: 52kcal | Carbohydrates: 9.1g | Protein: 1g | Fat: 1.2g | Saturated Fat: 0.3g | Sodium: 20mg | Potassium: 7.2mg | Sugar: 6.1g