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Small Batch Recipes and Recipes For Two

Mini Lemon Meringue Pie

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Leftover pie can be dangerous, which is why I made Mini Lemon Meringue Pies for two! It’s everything you love about lemon meringue pie but made in mini springform pans.


Leftover pie can be dangerous, which is why I made Mini Deep Dish Lemon Meringue Pies for two! It's everything you love about lemon meringue pie but made in mini springform pans.

Deep dish pie is something my dad has been trying to do for years. Every time we walk past pie plates, we would look to see if any were deep dish. None were, so we gave up looking.

Fast forward to this past December, I was looking at recipes when I saw Bake or Break’s deep dish pecan pie, which she cleverly used a springform pan for the crust. Oh I have that!

I made her pie for New Year’s Eve, which lead me to think about making these deep dish Mini Lemon Meringue Pie For Two.

Mini deep dish pies mean smaller portion sizes, and since the recipe makes two pies, it’d be perfect for date night.


Leftover pie can be dangerous, which is why I made Mini Deep Dish Lemon Meringue Pies for two! It's everything you love about lemon meringue pie but made in mini springform pans.

I chose Lemon Meringue Pie because custard pies are my nemesis and because lemon is one of my favorites.

I have failed over and over again in having the filling not ooze out everywhere when cut.

I figured if I failed with a mini deep dish pie, it wouldn’t be as devastating as a regular-sized pie.

Fortunately, it all stayed together. Success!


Leftover pie can be dangerous, which is why I made Mini Deep Dish Lemon Meringue Pies for two! It's everything you love about lemon meringue pie but made in mini springform pans.

The key to the filling not failing is patience. Make sure the hot filling is thick like pudding. Otherwise, it’ll be too thin when you cut it.


Leftover pie can be dangerous, which is why I made Mini Deep Dish Lemon Meringue Pies for two! It's everything you love about lemon meringue pie but made in mini springform pans.

Ideally you want to roll the dough into a circle as one piece, but patching pieces together in the pan works just as well.

Refer to my Small Pie Crust post for step by step photos.

The cornstarch in the meringue is a little trick I learned from the recipe I used. It helps prevent it from shrinking or weeping.

Items you may need (affiliate links):


Mini Deep Dish Lemon Meringue Pies

Mini Deep Dish Lemon Meringue Pies

Yield: 2 mini pies
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 2 hours

Leftover pie can be dangerous, which is why I made Mini Deep Dish Lemon Meringue Pies for two! It’s everything you love about lemon meringue pie but made in mini springform pans.

Ingredients

Crust

  • 1/2 cup (60 grams) all purpose flour
  • 1 tablespoon (14 grams) granulated sugar
  • 1/2 teaspoon (4 grams) salt
  • 2 tablespoons (1 ounce or 28 grams) cold unsalted butter, cut into 2 pieces
  • 2 ounces (55 grams) cold full-fat cream cheese, cut into 2 pieces
  • 1 tablespoon (15 mL) cold water

Lemon Filling

  • 1/2 cup (118 mL) water
  • 1/3 cup (68 grams) granulated sugar
  • 1 tablespoon (10 grams) cornstarch
  • 2 teaspoons lemon zest
  • 1/4 teaspoon (2 grams) table salt
  • 2 egg yolks, room temperature
  • 3 tablespoons lemon juice
  • 1 tablespoon (14 grams) unsalted butter, softened
  • 1/4 teaspoon vanilla extract

Meringue

  • 2 tablespoons (28 grams) granulated sugar
  • 2 tablespoons (29.57 mL) water
  • 1 teaspoon (4 grams) cornstarch
  • Pinch of table salt
  • 1 egg white, room temperature

Instructions

  1. First, make the crust: In the bowl of a food processor, add the flour, sugar, and salt.
  2. Add the cold butter and cold cream cheese pieces and pulse until the mixture looks like large pebbles.
  3. Add the water and pulse until a dough forms. Alternately, you can make the dough by hand by cutting the butter and cream cheese into the flour mixture with a pastry blender.
  4. Gather the dough and divide into 2 pieces. Shape into flat round disks, cover in plastic wrap, and refrigerate at least 1 hour or until cold.
  5. Wrap the outside bottom of two 4-inch springform pans with aluminum foil.
  6. Working with one disk at a time, roll the dough into a circle a little bigger than one pan, about 6 inches. Press the dough into the bottom and up the sides of the pan. Prick holes with a fork. Repeat with the remaining dough and pan.
  7. Line each pie crust with greased foil on top then fill with pie weights or dried beans. Freeze while you preheat the oven to 400F/205C degrees. It's important the dough stays cold.
  8. Bake for 10 minutes. Remove the foil and weights then bake another 10-15 minutes or until the bottom is golden brown and done. This is the only time the crust will be baked. Turn the oven down to 350F/180C. Cool while you make the filling.
  9. Next, make the filling: In a medium saucepan, whisk together the water, sugar, cornstarch, lemon zest, and salt. Bring to a boil, whisking often. Boil for 1-2 minutes or until smooth and almost transparent. Remove from the heat.
  10. In a small bowl, whisk together the egg yolks and lemon juice. Whisk some of the hot sugar mixture into the yolks to temper. Return everything to the saucepan.
  11. Bring to a boil. Boil for 2-3 minutes or until thick and clear. Remove from the heat and whisk in the butter and vanilla. Fill the cooled pie shells with hot filling.
  12. Make the meringue: In a small saucepan, whisk together the sugar, water, cornstarch, and salt. Bring to a boil. Boil for 1 minute or until the mixture becomes clear and thickened. Remove from the heat.
  13. In a clean large mixing bowl on medium speed, beat the egg white until foamy.
  14. Increase the speed to high and beat until soft peaks form (when you pull the beaters straight up, the peaks will form but the tips will fall over).
  15. Gradually beat in the sugar mixture. Beat until
    stiff peaks form (when you pull the beaters straight up, the peaks won't fall over).
  16. Top both pies with the meringue, making sure the pie is completely sealed (if there are holes in the meringue, there will be a mess). Bake 10-15 minutes or until the meringue is golden brown. Alternately, toast with a blow torch. Cool completely before cutting. Store leftovers in the refrigerator for up to 2 days.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello
Cuisine: American / Category: Pies + Tarts
Adapted from Luscious Lemon Desserts

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Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  2. [email protected] says

    I’m rolling-impaired too! I can press out a pizza crust in seconds, because I do it multiple times every Friday for my family, but a pie crust? Hopeless.

    I’m off to work at the thrift shop today and I’m definitely keeping an eye out for small springform pans. Such a great idea.

    Thanks, Carla!

    Reply

    • Carla says

      Well, worst case is you just press the dough into the pan and patch it back up ;) I found my pans at Target with their Easter stuff, but I’ve seen them at the kitchen specialty stores. Have fun at the thrift store!

      Reply

  4. Renee says

    Absolutely gorgeous little pies Carla. So bright and lovely. I’ll have to try your pie crust. The cream cheese in it really caught my eye. Mmmm….

    Reply

    • Carla says

      I know what you mean! I have a drawer full of pans I have trouble shutting haha You can make it in a big springform pan, but I’m not sure of the ingredient ratio. I know with my one mini cheesecake recipe, I multiply by 3. Hope it applies to pie too. Thanks Carolyn!

      Reply

  6. Paula @ Vintage Kitchen says

    I have similar pans left from the quiches I baked for the cafe, which were sort of deep dish. This are perfect little lemon pies! I always, always use swiss meringue because it lasts longer but I´m so intrigued about the cornstarch addition which appears on so many vintage recipes. How was it the second day? If there were any left…

    Reply

  7. Nancy @ gottagetbaked says

    I am pie pastry impaired. Granted, I’ve only attempted it a few times but I get so gosh darn discouraged when it doesn’t turn out. This crust looks perfect – so golden, crisp, and sturdy. These photos are beautiful, Carla. The yellow of the filling really pops – it must’ve tasted amazing. My husband would love these.

    Reply

  8. kelly @ kellybakes says

    Knowing your hatred of pie crusts, I have to say that when I woke up and saw these on my facebook feed, I clasped my hands together and squealed, disturbing Sleeping Beauty (aka Mars). Seriously seriously gorgeous and I like that you didn’t make one huge pie…clearly, you are helping me with portion control–instead of eating the entire pie in one meal, I can have one smaller pie for breakfast and one smaller pie for dinner ;)

    Reply

  14. Dianna says

    Thank you for making smaller portion pies! I am pie dough impaired but I find the pressed in doughs much easier to deal with. Can’t wait to try this recipe!

    Reply

  16. Kari says

    loving your mini deep dish recipes!
    have had a set of 4 4″ springform pans forever and could not find any recipes.
    my husband doesn’t do sweets, so they have just been sitting in the cabinet.
    any savory pies for the 4″ deep dish collection?
    thanks!
    btw, just purchased a 3 qt IP Mini Ultra and love it!
    it really does hold a lot and is the perfect size for 2 people.
    more small IP recipes would be welcomed and the Mini Ultra has a ton of great features–best being it can be completely customized!!
    Thanks so much.

    Reply

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