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

Yield: 24 mini pies

Prep Time: 25 minutes



  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.


  • 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.

– 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.

75 Responses to “Mini Lemon Meringue Pies”

  1. Leslie — January 17, 2014 at 6:31 pm

    Oh I fell in love! These are so cute! I found your post on Pinterest, where I’m a new follower. Thanks for sharing these little gems!


    • Jamie — January 17, 2014 at 8:09 pm

      Thanks so much for stopping by!

  2. Pat — April 17, 2014 at 8:06 am

    These are so cute. I love lemon! :)


  3. Bobbie Koble — June 24, 2014 at 7:05 pm

    How will these hold up if frozen for future snacks. I live alone so love single servings


    • Jamie — June 26, 2014 at 10:55 pm

      Bobbie, I’m not really sure because I never froze them. I’m sure it would work out okay, but I’d love to know if you try it.
      – Jamie

  4. Τια Vanidhis — June 25, 2014 at 8:40 am

    Very nice recipes,indeed!!!


  5. Paula — August 20, 2014 at 2:21 am

    I would love to know the # of the star tip you used. These are very sweet.


    • Jamie — August 20, 2014 at 10:20 am

      I don’t remember exactly which tip, I just remember it was a star. Sorry I can’t be more helpful.

  6. Lou — August 23, 2014 at 2:14 pm

    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 — August 24, 2014 at 10:49 pm

      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!

  7. Belinda S — September 1, 2014 at 9:32 am

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


    • Jamie — September 2, 2014 at 8:23 am

      Thanks for visiting Belinda!


  8. Nusrat Azim — November 21, 2014 at 6:36 am

    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 — November 21, 2014 at 9:40 am

      Thanks so much! I’m glad you stopped by!


  9. Ashley — January 9, 2015 at 12:24 pm

    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 — January 11, 2015 at 10:23 am

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


    • Jamie — January 11, 2015 at 7:38 pm

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

  10. Cleopatra — November 9, 2015 at 4:05 am

    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 — January 13, 2016 at 9:04 am

      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!


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