Lemon Meringue Pie is my all-time favorite dessert. I swear I could eat an entire pie if given the chance, and that is why I’ve decided that making a regular size pie isn’t a good idea. To help with portion control I started making these mini lemon meringue pies.
A mini Lemon Meringue Pie is the perfect sweet treat to welcome spring! The best part is there are only 3 ingredients and they are simple to make!
The brand doesn’t really matter here, but keep in mind cheaper pie fillings don’t usually taste as good as the brand names. After some experimenting the Duncan Hines Lemon Creme filling has the best taste (in my opinion). It is also sweet enough to not need added sugar (but if you want you can add a teaspoon or two of powdered sugar).
How to Make 3 Ingredient Mini Lemon Meringue Pie
I used pre-made mini graham cracker pie crusts, but you could definitely make your own. I used these for the sake of keeping it simple and mess-free!
Making your own graham cracker crust is fairly simple though. You need 1 1/2 cups of graham cracker crumbs, 4 tablespoons of butter, and 1/4 cup of sugar. Mix everything together in a large bowl. I use my hands so that I can feel the texture.
Once everything is completely mixed, separate the mixture into 4 and press it into 4 mini pie tins. I found a set of 4 aluminum tartlet pans on Amazon and they’re perfect for these pies. If you prefer a full-sized pie, use a lightly greased 8-inch pie plate.
Bake at the crust(s) at 375 degrees F for 7 minutes. Let it come to room temperature for about 20 minutes. Let it chill in the refrigerator for at least one hour before filling with the pie filling.
Start making the meringue about 10 minutes before the crust is ready.
Funny Story: The meringue gave me a little trouble, only because my hand blender decided to go homicidal on me. Well, it was my fault. I pushed the button to eject the beaters before I unplugged it. The button also happened to be the power switch and I guess I pushed it up while I was pushing it in and it turned on. I didn’t have a good grip so it fell and started viciously attacking my leg. Thankfully I was wearing pants so they took the brunt of the attack. The beaters spun wildly, getting tangled in my pants leg and breaking themselves in the process.
No worries though, thankfully I live with a genius! Mike is a whiz when it comes to drills, a fact I only learned once my arm was tired out from whipping the egg whites and sugar. He rigged up a wire whisk to the drill and voila! Of course, if you have a fully functioning hand blender, you should definitely use that. You can also use a stand mixer.
These are perfect for last-minute guests since after the meringue they take less than 15 minutes to make. That’s 15 minutes until absolute deliciousness is at your fingertips!
- 1 can Lemon Pie Filling
- 6 Mini Graham Cracker Crusts
- 1 cup Prepared Meringue
Preheat oven to 350F
Fill crusts 2/3 full with lemon pie filling
Top with 1 - 2 tablespoons of meringue
Bake for 10 - 13 minutes, until meringue is golden brown
Add desired toppings and serve. I love mine with blackberries on top!
Nutrition InformationYield 12 Serving Size 1/2 Mini Pie
Amount Per Serving Calories 518Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 1mgSodium 445mgCarbohydrates 73gFiber 2gSugar 30gProtein 5g
Does it Have to be Mini Lemon Meringue Pies?
If you’d prefer to make a regular-sized pie, you most definitely can. You’ll just need to buy or make a 9-inch pie crust. Simply add the canned pie filling to the pie crust, top with meringue, and bake for 10-13 minutes or until the meringue is golden brown on top.
Do I Have to use Graham Cracker Crusts?
Some people prefer a more traditional crust for their lemon meringue pie. In this case, you can easily use store-bought crust or homemade. After all, this is YOUR dessert, it should be how you like it!