Theresa B.: "We loved this pie! The lemon was bright and tart…" Read More

Nothing is sweeter or more satisfying than a classic citrus tart. These lemon meringue mini pies are no exception. Made with a buttery graham cracker crust, the lemon filling is made with fresh lemon zest and topped with a rich Italian meringue and then baked to perfection.


  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/2 lemon zest
  • 5 tablespoons butter (melted)
  • 2 lemons juice
  • 1/2 lemon zest
  • 100 grams sugar
  • 4 egg yolks
  • 60 grams butter
  • 2 egg whites
  • 125 grams sugar
  • water (5 cl.)


  1. Graham Cracker Crust Preparation:
  2. Mix the Graham cracker crumbs, sugar, and lemon zest in a small bowl.
  3. Add the butter and mix well to form a sort of wet dough.
  4. Line the bottom of 4 small pie pans with the Graham cracker preparation.
  5. Cover the pans with plastic film and place in the freezer for 15 minutes.
  6. Lemon Pie Filling:
  7. Whisk the egg yolks in a bowl, then pour them through a fine sieve into a saucepan.
  8. Mix in lemon juice and sugar.
  9. Mix for 5 to 10 minutes over medium heat a with a spatula, scraping the sides of the pan.
  10. To test doneness, slide your finger on the spatula, the trace should be clearly visible.
  11. Remove from heat. The mixture will continue to thicken as it cools.
  12. Add the zest and diced butter.
  13. Cool in another container.
  14. Meringue Preparation:
  15. Separate the egg whites from the yolks and let the whites rest at room temperature for 1 hour in a container covered with a cloth.
  16. Make sure that the bowl and whisk are clean, without any trace of fat. Pour the whites in a mixing bowl.
  17. Pour the sugar and water into a saucepan. Heat over medium heat, and place a thermometer in the saucepan.
  18. Start whisking the eggs at minimum speed, while the syrup heats up.
  19. When the syrup reaches 110 degrees Celsius, whisk the eggs at full speed until firm.
  20. When the syrup reaches 118 C (do not exceed 120 C), pour a thin stream over the whites, while whisking at full speed.
  21. Once the syrup is fully mixed with the egg whites, continue whisking until the meringue is cold.
  22. To assemble pie: pour lemon filling in the pie crust, even out with a spatula. Refrigerate for at least 1 hour.
  23. Using a pastry bag, form small piles of meringue on top of the pie.
  24. Brown the meringue in the oven set on broil for a few minutes; or brown lightly with a blowtorch.
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NutritionView more



Calories700Calories from Fat320
Total Fat35g54%
Saturated Fat19g95%
Trans Fat
Calories from Fat320
Total Carbohydrate94g31%
Dietary Fiber1g4%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Theresa B. 6 Jul 2015
We loved this pie! The lemon was bright and tart and the graham cracker crust sweet and warming. I sprinkled the tops with lemon sugar and placed a single, edible violet on each one.