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Easy Homemade Lemon Meringue Pie Tarts

Simple miniature lemon meringue pies - as tarts! Makes a delicious, simple dessert for any occasion.

Course Dessert
Cuisine American, Canadian
Keyword lemon meringue pie, lemon tarts
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 people
Author Naomi

Ingredients

  • 2-1/2 c. all purpose flour
  • 1 c. shortening or rendered lard or butter
  • 1 pinch of salt
  • 3/4-1 c. cold water
  • 1 boxed lemon pie filling mix Check your package directions for additional ingredients. Most boxed pie mixes will require water, 2 large eggs, butter, and sugar for the meringue.
  • 2 additional eggs (added to whatever is required on the boxed mix instructions)

Instructions

  1. In a large mixing bowl, combine the flour and salt. Cut in the shortening until it resembles pea-sized chunks.
  2. Using a fork, make a little well in the side of the pastry and pour in the water. Use the fork to blend the flour mixture and water together, until it comes together in a soft, shaggy dough (DO NOT OVER MIX). Start with the lesser amount of water, and then add more if needed to bring the dough together.
  3. Cover with plastic and set the pastry in the fridge for about 20 minutes.
  4. Once the pastry has been able to rest, take about 1/2 of the pastry and press it into a 6″ circle on a lightly floured work surface.
  5. Dust your rolling pin with a bit of flour, and roll the pastry out till it’s about 1/8″ thick (turning the dough as you work with it to make sure it’s not sticking to the table; if you find it sticking, dust with a bit more flour and continue rolling.)
  6. Using a 4″ biscuit cutter, cut out circles of pastry and lightly press each one into an ungreased muffin tin.
  7. Lightly press the pastry circles into a muffin tin, and prick the dough through with a fork a few times per tart shell.
  8. Bake the pastry shells for about 15-20 minutes at 375 degrees F or until lightly golden around the edges. Set aside to cool.
  9. Read the directions on your pie mix box. A boxed pie filling mix should call for 2 eggs, using the yolks in the filling and setting the whites aside for the meringue. Prepare your pie filling as per the package directions, but add an additional 2 egg yolks, and set the 4 egg whites aside to make the meringue.
  10. Prepare the meringue as per the package directions, doubling the recipe to use your 4 egg whites (instead of 2). Spoon the meringue into a large piping bag or ziplock bag and snip off enough of the end/corner to make a 3/4″ cut. Pipe a cloud of meringue onto each pie to completely cover the lemon filling, making sure the meringue goes right to the edge of the pastry. Alternatively, you can fit a piping bag with a large round or star tip to make the dollops of meringue on top.
  11. Bake at 375 degrees F for 10-12 minutes, or until the tops are golden brown. I like mine a little longer, for the toasted marshmallow look – but you can go a little lighter if you want to.
  12. Cool on wire racks. Store in the refrigerator. Serve cold.