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Mini Lemon Meringue Pies

September 1st was the day – the day that I was going to transition my house from Summer to Fall. I’m a seasonal scent kind of girl, so I planned on packing away all the tropical, fruity candles, deodorizing sprays and decor and even make a little room in the pantry for a gazillion cans of pumpkin. However, two things got in the way – blazing hot temperatures and a big bag of lemons.

I simply couldn’t couldn’t bring myself to hang an Autumn wreath when there’s no doubt that I would have broken a sweat unpacking it from the garage. So, I decided to whip up a batch a Homemade Microwave Lemon Curd, paint my nails a pretty shade of pink and embrace the last few days of Summer.

I was baking up a storm with my friend Brittany and unlike me, she doesn’t think it’s okay to eat lemon curd straight from the jar with a spoon. Lucky for her, I had a couple of semi-homemade tricks up my sleeve that allowed me to create a simple, delicious, Summery dessert without bribing her into a grocery store run.

A few weeks ago, I came across a box of miniature tart shells at my local market – knowing that they’d come in handy sooner rather than later, I tossed them into my cart. I filled the cute, mini shortbread shells with lemon curd and topped them with a dollop of meringue.

I have a little confession, I didn’t exactly make the meringue by hand. I did whip it up in my stand mixer, but I totally took a little help from The Miracle Meringue. It’s a little packet of powder that allows you to create a perfect meringue topping in minutes – all you need to add is warm water.

Fall is just around the corner – I promise, but until the temps drop and leaves start turning, celebrate Summer with simple Lemon Meringue Pies.

Mini Lemon Meringue Pies

Ingredients:

Directions:

  1. Place the tart shells on a tray or baking sheet.
  2. Spoon the lemon curd into a piping bag and fill each tart with lemon curd.
  3. Fit a piping bag with a large Star Tip. Spoon the meringue into the piping bag and pipe a small dollop of meringue onto each mini tart. Store tarts in the refrigerator until ready serve.

Notes:

  • I purchased my tart shells from my local market for $5.99, so definitely check a store near you before purchasing from Amazon as the price seems a bit high.
  • If you want to make your own meringue topping, I really like this one from Alton Brown.
  • I used a large Star Tip to pipe the meringue.
All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

– The Amazon links within this post are derived from an affiliate program. My Baking Addiction receives a small commission on products that are purchased through these links.
– The Miracle Meringue is a current sponsor of My Baking Addiction; however, the views and opinions expressed within this post are our own.

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Cleopatra

Monday 9th of November 2015

Hi Jamie! I plan on making these for a Christmas party I'm catering to next month. I have a few questions. If I use a homemade meringue for the topping, do I bake the meringue after topping the pie tarts? And also, how well will these hold at room temperature, the meringue that is? and also the pie tarts?

Jamie

Wednesday 13th of January 2016

Hello! I would definitely bake the meringue topping. The pies should hold at room temperature for a few hours but then should be refrigerated. Let me know if you have any other questions!

Ashley

Friday 9th of January 2015

Do the premade tart shells need to be cooked?!? I recently tried a similar recipes and someone asked why the tarts were not cooked?!? Whats the usual?!

Jamie

Sunday 11th of January 2015

Ashley- Yes, the tarts were store-bought - they are shortbread in texture, almost like a cookie and no, they do not need to be baked. -Jamie

Jamie

Sunday 11th of January 2015

Ashley- It would depend on the brand, just follow the package directions. I hope this helps.

-Jamie

Nusrat Azim

Friday 21st of November 2014

Somebody else used your second image in a food photography group as her own and then someone else mentioned your link saying that picture belongs to YOU. So I had to visit your blog just to see who the talented blogger is. And it was worth my time :)

I will keep coming back here. Such adorable pictures! It's like a treasure-cove :)

Jamie

Friday 21st of November 2014

Nusrat- Thanks so much! I'm glad you stopped by!

-Jamie

Belinda S

Monday 1st of September 2014

AWESOME recipe! I never would have considered the microwave!! The lemon curd is delicious!!!

Jamie

Tuesday 2nd of September 2014

Thanks for visiting Belinda!

-Jamie

Lou

Saturday 23rd of August 2014

It would be nice if you had the recipe from scratch, since not all of your readers are from the US, so its hard to find premade products.

Jamie

Sunday 24th of August 2014

Lou- I provide readers with a variety of scratch recipe as well as simple recipes that utilize a few shortcuts. You can easily replicate this recipe with homemade tart shells and homemade meringue. I provide a link in the bottom of the recipe print box to an exceptional homemade meringue. Thanks for stopping by! -Jamie

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