Dairy Free Mini Lemon Meringue Pies
These dairy free mini lemon meringue pies are a bright and tangy small batch dessert with a crisp pastry base, smooth lemon filling, and fluffy meringue topping. Perfect for spring baking, Easter desserts, summer gatherings or afternoon tea.
Equipment
- Saucepan
- Bowl
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Pastry
- 200 grams All Purpose Flour (1 3/4 US Cups)
- Pinch Salt
- 150 grams Plant Based Butter (unsalted) (1 1/3 sticks)
- 25 grams Icing Sugar (1/4 US Cup)
- 1 Egg (large, beaten)
For the Lemon Pie Filling
- 3 Lemons (Zested and juiced)
- 30 grams Cornflour (1/4 Cup)
- 75 ml Orange Juice (No bits)
- 75 ml Water
- 125 grams White Sugar (1/2 Cup + 2 tbsp)
- 3 Egg Yolks
For the Meringue
- 3 Egg Whites
- 1.5 tsp Lemon Juice
- 150 grams White Sugar (3/4 Cup)
Instructions
For the Pastry Base
- To a mixing bowl, add 200 grams of all-purpose flour with a pinch of salt and then crumble 150 grams of unsalted cold butter into it until it resembles a breadcrumb consistency. Then add 25 grams of icing sugar and one beaten egg which will help to bind everything together. Mix until it starts to clump together, then gently knead on a floured surface until a smooth dough forms.
- Line the mini tart cases with pastry, ensuring you press it into the sides. Chill in the fridge for 30 minutes.
- Line each case with parchment and add baking beads. Blind bake the tart cases at 400°F / 200°C for 15 minutes. Remove the paper and beads then bake again for 5-10 minutes until no raw spots remain. Set aside to cool.
For the Lemon Filling
- Zest and juice 3 lemons then add both to a small bowl. Stir in 30 grams of cornflour until combined.
- In a small saucepan bring 75 ml of smooth orange juice and 75 ml water to a boil then stir in the lemon mixture. Bring it back up to heat while continuing to stir. It will thicken up very quickly and is ready once it coats the back of a spoon. Remove the pan from the heat.
- Stir together 3 egg yolks and 125 grams of sugar in a large bowl then pour the hot lemon mixture into it. Continue to stir the mixture straight away to quickly combine then pour back into the saucepan and bring it back to a simmer while it thickens up to a custard consistency. It is ready once it coats the back of a spoon and holds a clear line when you run your finger through it. Transfer to a bowl to cool down slightly.
- Spoon into each tart case, leaving room at the top for the meringue. Give each base a shake to level everything out.
For the Meringue
- Preheat your oven to 300°F / 150°C (130C fan-assisted).
- In a stand mixer bowl add 3 egg whites and 1.5 teaspoons of lemon juice. Whisk together until soft peaks form. While the mixture continues to whisk, start to add 150 grams of white sugar. You want to add a spoonful at a time so that it doesn't deflate the meringue. Once the meringue has a stiff peak, it is ready.
Final Bake
- Add dollops of meringue to each pie then bake for 15 to 20 minutes.
- Serve once cooled. Chill before serving if you prefer. Enjoy!
Video
Notes
- Yield: This recipe makes 4 mini lemon meringue pies. You can also make a 9 inch pie if you don't have mini tart cases.
- Leftovers: You may have spare meringue and lemon pie filling. Use any spare meringue within 24 hours. You can freeze the lemon pie filling for up to 3 months. See the recipe FAQ section for further details.
- Storage: Store leftover pie in the fridge for 2 days. The meringue will soften up over time but will still taste great.
- Freezer: To freeze a lemon meringue pie, place it in an airtight container and freeze for 1-2 weeks. Allow to defrost in the fridge before serving.
- Gluten Free: To make a gluten free base, sub the all purpose flour with 200 grams 1-to-1 Baking Flour (I highly recommend Bob's Red Mill).
- US Cups: Please note that US measurements will not increase automatically if you increase the recipe size by 2 or 3 times.
- Nutrition: Information is based on 1 mini pie per serving with 4 mini pies per recipe, and is calculated based on the actual ingredients used to create this recipe. Nutrition will vary based on brands and ingredients used.
Nutrition
Serving: 1TartCalories: 845kcalCarbohydrates: 125.8gProtein: 12.4gFat: 35.5gSaturated Fat: 5.5gCholesterol: 198mgSodium: 351mgPotassium: 248mgFiber: 3.2gSugar: 78.2gCalcium: 44mgIron: 4mg
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