Mini Lemon Meringue Pies

There’s just something about lemon desserts that feels absolutely right when the warm weather rolls around. Bright, tangy, and a little bit sweet—they’re like sunshine on a plate! These mini lemon meringue pies take everything there is to love about the classic dessert and turn it into the cutest, most perfectly portioned treat.

Instead of one big pie, these little beauties are made in individual servings, which makes them extra special (and honestly, a lot more fun to serve). They start with a simple graham cracker crust crumble, followed by a silky homemade lemon curd that’s perfectly tart and creamy. And of course, they’re topped with that dreamy, fluffy meringue that’s lightly toasted for a golden finish.

These mini pies are just the thing for spring and summer gatherings. They’re adorable on a dessert table for baby showers, bridal showers, Mother’s Day brunch, or a backyard cookout. Plus, no slicing required—just grab a spoon and dig in!

Can mini lemon meringue pies be made ahead of time?

Yes! The lemon curd can be made up to two days in advance and stored in the refrigerator. Assemble the pies shortly before serving and add the meringue fresh for the best texture.

Can you use store-bought lemon curd in mini lemon meringue pies?

Absolutely. Store-bought lemon curd is a great time-saver and works well if you’re short on time.

What’s the best way to serve mini lemon meringue pies?

Serve them chilled or slightly cool with the meringue freshly toasted.

How do you store leftovers?

To store leftover mini lemon meringue pies, cover them with plastic wrap and refrigerate for up to two days. Note that the meringue may soften over time.