Mini lemon meringue pies

Mini lemon meringue pies

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These bite-sized treats are easy to whip up, are perfect for sharing and would make the perfect addition to a Great British Bake Off-style showstopper!

Preparation time: 2 hours

Cooking time: 10 to 12 minutes

Serves: 20 (depending on the size of your pan)


For the lemon curd...

2 RSPCA Assured eggs
2 additional RSPCA Assured egg yolks (save whites for meringue)
100g caster sugar
zest and juice of 2 lemons

For the pastry case...

90g butter, softened
65g caster sugar
3 RSPCA Assured egg yolks
200g plain flour, plus extra for dusting

For the meringue...

2 RSPCA Assured egg whites
125g caster sugar
1 tsp cornflour


In a large heatproof bowl, mix the eggs, extra yolks, sugar, lemon zest and juice.

Place the bowl over (but not touching) a saucepan of gently simmering water and stir constantly for 5 to 10 minutes until the mixture is thickened and custard-like.

Strain the mixture through a sieve into a small bowl to make sure there are no lumps and then cover with cling-film and refrigerate for 1.5 hours.

For the pastry case, cream the butter and sugar together in a bowl. Then beat in the 3 egg yolks, one at a time.  

Mix in the flour until the mixture forms a solid dough.

Tip the dough out onto a floured work surface and knead briefly until smooth, then wrap in

cling film and chill for 30 minutes.

Once the pastry is chilled, preheat the oven to 190°C/fan 170℃/gas mark 5.

Roll the pastry onto a lightly floured surface and using a 5cm cutter, cut out 20 discs and use to line a mini muffin mould (you can adjust the size and amount to suit your tray).

Bake for 10 to 12 minutes until golden brown and let cool in the pan completely before adding 2 teaspoons of the chilled lemon curd.

To make the meringue, whisk the egg whites until soft peaks form, then add the caster sugar a little at a time, continuously whisking until stiff and glossy. Add the cornflour and whisk again before spooning into a piping bag and piping onto the tarts.

Cook in the oven for a further 2 to 4 minutes or brown with a culinary blow torch.

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