Individual Lemon Meringue Pie Recipe!

We woke up with a craving for lemon meringue in some form and so we came up with the idea of making individual lemon meringue pies. They are really fun to make and I think they would make a cute gift!


Makes ~18 servings   Preparation time ~ 40 minutes    Cook time ~ 30 minutes

For the pastry:

  • 350g of plain flour
  • 200g of butter
  • 2 tablespoons of icing sugar
  • 4 tablespoons of cornflour
  • 2 egg yolks

For the lemon filling:

  • 100g of golden caster sugar
  • finely grated zest of 2 lemons
  • lemon juice from the 2 lemons
  • 85g of butter
  • 3 egg yolks
  • 200ml of water

For the meringue:

  • 4 egg whites, room temperature
  • 200g of caster sugar


  • Cupcake tray
  • 8cm diameter flower shaped cookie cutter
  • Electric whisk/mixer (otherwise the meringues will take a while!)
  • Food processor (not required but will make the pastry easier)


For the pastry:

  1. Mix the flour, butter (cut up into cubes for ease), icing sugar, and the egg yolks into a food processor, or into a bowl.
  2. If using a food processor use the pulse button until the ingredients have started to mix together and then add 3-4 tablespoons of cold water until the mix has bonded into one ball. Leave to cool for 20-30 minutes.
  3. If using a bowl mix all the ingredients and add 3-4 tablespoons of cold water until it has bonded into a ball. This may take a while but it is possible. Leave to cool for 20-30 minutes.
  4. Tip the pastry onto a floured surface and roll out to about 3-4mm thick.
  5. Using your flower cutter cut out the shapes in the pastry and set aside.
  6. Pre-heat the oven to 190ºC fan assisted/200ºC/gas mark 6 oven.
  7. Grease the inside of your cupcake tray and carefully place your pastry flowers into the cupcake moulds. Don’t worry if they crack, you can just fill in any cracks with extra pastry! (If they crack later on in the process then you can glue them together again using the filling!)
  8. Bake your pies blind for 10-15 minutes. You can place dry beans or just prick the base with a fork, as long as the pastry doesn’t rise.
  9. Take out of the oven and leave to cool.


For the lemon filling:

  1. While the pastry cools mix the the cornflour, sugar and lemon zest in a small saucepan.
  2. Gradually stir in the lemon juice and the water.
  3. Cook over a medium heat, constantly stirring, until it is smooth and has thickened
  4. When the syrup has started to bubble remove from the heat and mix in the butter until melted and then the egg yolks
  5. Return to a medium heat and stir for a few minutes until it thickens (even though it will bubble, it won’t curdle so don’t worry!)
  6. Take off the heat and slowly let it cool down


For the meringue:

  1. Put the egg whites in a large bowl.
  2. Using the mixer, whisk until soft peaks start to form.
  3. Add the sugar slowly a spoon at a time, whisking in between, until it forms stiff peaks, making sure not to over-whisk.

Constructing the mini-lemon meringue pies:

  1. Pre-heat the oven to 160ºC fan assisted/180ºC/gas mark 4
  2. Carefully remove the pastry cases from the cupcake tray.
  3. If the filling has solidified, heat it up for a few minutes until you can spoon the filling as one mass, otherwise spoon about a tablespoon of the filling in each pastry case
  4. Then pipe on meringue above the filling, starting from the outside working inwards (if you don’t have a piping bag, just plop it on)
  5. Place on a baking tray and cook for 15-20 minutes until the meringue is slightly golden and crisp
  6. Let the pies rest and serve.
  7. (Bake another batch because the first ones were so good!)

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