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Lemon Meringue Mini Pies Recipe

4.73 from 11 votes
prep 20 minutes
cook 10 minutes
Additional Time 30 minutes
total 1 hour
Serves 15
Mini graham cracker phyllo shells filled with a sweet and tart lemon curd and topped with toasted vanilla bean marshmallow fluff!
Author: Bernice Baran
Servings 15

Ingredients

  • Athens Phyllo Shells, Classic or Graham Cracker Flavor

Lemon Curd

  • zest from 1 large lemon
  • 1/2 cup (100g) granulated sugar
  • 2 large egg yolks, room temperature
  • 1/4 cup (2oz) lemon juice
  • 1 Tbsp cornstarch
  • 1/4 tsp salt
  • 2 Tbsp unsalted butter, softened

Toasted Marshmallow Topping

  • 1 large egg white, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla bean paste
  • 1/8 tsp salt

Method

Lemon Curd

  1. Preheat the oven to 425F (218C) and bake the phyllo shells for 4 minutes.
    Athens Phyllo Shells Classic or Graham Cracker Flavor
  2. Use a carrot peeler to peel the lemon for the zest (like you would a carrot) and place the peels in a food processor with the sugar. Pulse until the lemon peel is shredded and combined with the sugar.
    zest from 1 large lemon, 1/2 cup (100g) granulated sugar
  3. Add the egg yolks, lemon juice, cornstarch and salt to the food processor and pulse until everything is fully combined.
    2 large egg yolks room temperature, 1/4 cup (2oz) lemon juice, 1 Tbsp cornstarch, 1/4 tsp salt
  4. Pour the mixture into a small saucepan, over low-medium heat and cook it for about 10 minutes, until its thick enough to coat the back of a spoon.
  5. Remove the mixture from the heat and whisk in the butter.
    2 Tbsp unsalted butter softened
  6. Pour the curd through a sieve into another bowl to get rid of any chunks.

Vanilla Bean Marshmallow Fluff

  1. While the curd cools a little, place the egg white and sugar in the bowl of a stand mixer. 
    1 large egg white room temperature, 1/4 cup (50g) granulated sugar
  2. Heat 1/2 cup of water in a small saucepan over low heat.
  3. Place the bowl of egg whites and sugar on top of the pan of simmering water, creating a double boiler, and cook for about five minutes, whisking constantly, until the egg whites are frothy and the sugar is completely dissolved.
  4. Remove it from the heat and beat it with a whisk attachment on medium-high speed until stiff peaks form.
  5. Add the vanilla bean paste and salt, and beat just until combined.
    1 tsp vanilla bean paste, 1/8 tsp salt

Assemble

  1. Lay out the graham cracker shells.
  2. Spoon the room temperature lemon curd onto the bottom half of the shells.
  3. Pipe the marshmallow fluff over the lemon curd, until the shells are filled up and use a kitchen torch to toast the marshmallow fluff.
  4. Refrigerate for 30-60 minutes before serving.

Notes

  • Store refrigerated in an airtight container for 7-10 days.

Nutrition

Serving: 1gCalories: 81kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 42mgSodium: 65mgSugar: 11g
Course: Pies & Tarts
Cuisine: American
Keyword: athens phyllo shells, homemade marshmallow fluff, lemon meringue pies, meringue, mini lemon meringue pies, mini pies, phyllo shells