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Lemon Meringue Mini Pies

Total Time: 30 MIN Makes: 15 pies
Prep Time: 15 MIN Cook Time: 15 MIN

Our Graham Cracker Phyllo Shells filled with tangy lemon curd & vanilla bean toasted meringue. Recipe by Baran Bakery blog.



Lemon Curd

  • 1 lemon (zest & 1/4 cup of juice)
  • 1/2 cup granulated sugar
  • 2 tablespoon unsalted butter
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • Pinch of salt

Toasted Marshmallow Topping

  • 2 egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • pinch of salt


Lemon Curd

Preheat oven to 425°F and bake phyllo shells for 4 minutes. Use a carrot peeler to peel lemon zest (like you would a carrot) and place inside a food processor with sugar. Pulse until lemon peel is shredded & combined with sugar. Add egg yolks, lemon juice, cornstarch & salt to food processor. Pulse until fully combined.

Pour into a small saucepan, over low-medium heat and cook for about 10 minutes, until thickened. You want it thick enough to coat the back of a spoon. Remove from heat & whisk in butter. Pour through a sieve into another bowl to get rid of any chunks.

Vanilla Bean Meringue

While the curd cools a little, place egg whites & sugar in the bowl of a stand mixer. Heat a 1/2 cup of water in a small saucepan over low heat. Place the bowl of egg whites & sugar on top of the pan of simmering water and cook for about five minutes, whisking constantly, until egg whites are frothy and sugar is completely dissolved.

Remove from heat and whip with whisk attachment on medium-high speed until stiff peaks form, adding vanilla bean paste & salt right at the end. Place a dollop of lemon curd in the shells and then pipe some vanilla meringue on top.

Use a kitchen torch to toast the meringue, or place them back in the oven at 425°F for 2 minutes, until meringue is toasted. Best served after refrigerating for 1-2 hours.