Mini Lemon Meringue Pies

Last week my lovely friend Amber was busy cooking up a storm in her kitchen and made me all sorts of delicious treats, including a jar of lemon curd! Augh my goodness, this is the sort of stuff that makes me go weak at the knees! It’s edible gold! I introduced her to it earlier in the year when we went to our family shack over the new year break. I scored a jar at our christmas ‘pickle club’ meet but it had be used within two weeks, so I took it down to Tassie with me.  We had it on our toast every morning whilst taking in the magnificent view of The Hazards across the bay. It’s undoubtably my favourite part of the world!



After a beautiful sunny weekend (yessss, spring has finally sprung!), I realised I hadn’t even given two thoughts about what I was going to make for this weeks post (I’ll blame it on sun stroke)… anyway, after a quick look through the fridge, I saw the lemon curd and knew I had to make a mini version of the classic Lemon Meringue Pie. Like I said, it was getting quite late in the day and I didn’t want to miss out on shooting in the natural light so things were rather rushed. I got halfway through making the pastry when I realised I didn’t have enough butter – dang it. So I thought I’d experiment with a little bit of cream cheese instead.  The pastry had a slightly soured taste compared to a normal full butter recipe but I liked it. It’s still a perfect base for the mouth watering toppings.



Now I wanted to let you know that not everything in the Adeline & Lumiere kitchen always goes to plan… and this Sunday was no exception. I had Amber’s lemon curd but knew there wouldn’t be enough to fill all the cases, so I thought I’d make the lemon mixture in the recipe I was following. Disaster! I’m not sure if I measured something incorrectly but it just tasted wrong! There seemed to be a lot of cornflour in the recipe (that I double checked) so I’m just going to say, avoid a lemon curd recipe with CORNFLOUR! It didn’t feel right but hey, I was rushing. Anyway, I tired to resuscitate it but it flat-lined every time. In the end I had to toss out my lemon mixture, but not to worry Amber’s saved the day. It didn’t make a lot of them, but the few mini lemon meringue pies that I did make, were in fact AMAZING!

Has anybody else had any problems with making a lemon meringue pie? Or is it just me?

x e.

PS: Lovely succulents provided by the talented Wona Bae.


Lemon Curd

Recipe by Valli Little

2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar
1/3 cup (80g) chilled unsalted butter
Zest and juice of 2 lemons
1.  Whisk all eggs and sugar in a saucepan until combined and place pan over a low heat. Add the juice, butter, zest and whisk continuously until thickened. Store in a sterilised jar and it will keep in the fridge for 2 weeks.
* Make sure the pan isn’t hot otherwise you’ll get scrambled eggs!

Cream Cheese Pastry

1.5 cups plain flour
150g cream cheese
50g cold chilled butter – cubed
1/4 cup white sugar
2.5 tbsp chilled water

1.  Add flour, cream cheese, butter and white sugar to a food processor and pulse until it forms a sandy texture. Add the chilled water until it just comes together. Wrap in cling film and pop in the fridge for 30 mins or the freezer for 15 mins if you’re pressed for time.

2.  Once chilled, roll out on a floured surface 5mm thick or slightly thinner if you can (especially because they’re only mini pies). I used a round egg ring as a cutter which was the perfect size.  Mold them into a mini cupcake tray and bake blind for 5-10 minutes or until golden. Because they were so little I didn’t bother putting rice or ceramic baking balls to weigh them down and they didn’t puff up too much.

3.  Place a teaspoon worth of lemon curd into each pastry case.



4 egg whites
1 cup sugar

1.  Ensure you have a spotlessly clean bowl and balloon whisk and place all 4 egg whites in the bowl. Set the mixer on level 2-3 until soft peaks form. Slowly add the sugar until thick and glossy.

2.   Add the meringue carefully to a piping bag and pipe the meringue tops on. Bake in a 190ºC until the tops are just golden brown.

Perfection in a mouthful!

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10 Discussion to this post

  1. sarah says:

    These are so lovely! Especially that meringue top… Loving your posts.

    • Emily says:

      Thank you Sarah! I’ve come across your blog as well and love it. My favourite blogs are the ones with beautiful photos… like yours :)

  2. These little pies are adorable! And so is that little lemon curd filled jar! Love it all.

  3. Ellie says:

    Hey I just made these today and thought I might add in a couple of things:
    Yeild is 48 mini cupcake-sized pies
    I made the pastry by hand and omitted the water as it wasn’t needed and pastry turned out great
    For curd to thicken is approx. 10mins – wait for it to go frothy then it’ll thicken
    Final baking time is approx. 7-10mins depending on your own preference; I like mushy meringue so I didn’t leave them in for very long!

    Anyway lovely recipe. Best lemon curd I’ve seen

  4. Monique says:

    Hi, this might be a silly question as they might just be old cans, but did u do nothing to get the rusted
    Ok on the tin cans the succulents are in? I really love the look and it would make a great centre piece.

    • Emily says:

      Hi Monique, my talented florist friend Wona Bae gave them to me. I believe she left the cans in salt water for a few days which made them rust much quicker. Don’t they look great!?!

  5. Katy XD says:

    I have not yet made them but will do in a week for school cooking i need to make them with the pastry ingreients miss has given us but also with your filling/meringue thingy they sound delicous so i was wonering if i would work are school cookery project for year 8 task 3 is shortcrust pastry my teacher advised us not to do lemon meringue pie as it would be too complicated is this one too hard miss pulled me aside at the end and advised me to do a lemon meringue pie so i went home and looked up some recipes but all the full sized ones take 3 hours to make so i decided to look for some mini ones i looked at several before this but i couldn’t get my head round them this one is th best i have found i am trying to get a level 7A to prove something so i was just wondering if it is too hard and if i have enough time will it work with a different pastry (the one miss gave us)…

    • Emily says:

      Hi Katy. That’s great that you’re pushing yourself in class! I won’t lie, Lemon Meringue Pies are time consuming – how much time do you have? If you have a food processor the pastry shouldn’t take too long to make but remember you will have to let it rest in the fridge for at least 30 minutes. The lemon curd I’d say would take about 30-45 minutes to make (so you could do that whilst pastry is chilling). The meringue would take about 15 minutes to make (then piping might take another 10 minutes). I’d suggest you read and remember the recipe step by step so that on the day you know exactly what you’ll need to do next. Let me know if you have any other questions and GOODLUCK! – Em.

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