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Perfect Lemon Meringue Pie Cups Recipe Easy Homemade Torched Swiss Meringue

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These lemon meringue pie cups offer a portable, no-fuss twist on the classic lemon meringue pie, featuring tangy lemon curd and silky torched Swiss meringue in mini tart shells.

Ingredients

  • Fresh lemon juice (about 1/2 cup or 120 ml)
  • Lemon zest (from 2 medium lemons)
  • Granulated sugar (3/4 cup or 150 g)
  • Large egg yolks (4)
  • Unsalted butter (6 tablespoons or 85 g), softened
  • Large egg whites (4), room temperature
  • Granulated sugar (3/4 cup or 150 g)
  • Pinch of cream of tartar (optional)
  • Vanilla extract (1 teaspoon)
  • Pre-made mini tart shells or cookie cups (about 12)
  • Optional: powdered sugar for dusting

Instructions

  1. Make the Lemon Curd (15-20 minutes): In a small saucepan, combine fresh lemon juice, lemon zest, sugar, and egg yolks. Whisk constantly over medium-low heat to prevent curdling. The mixture will thicken slowly — as soon as it coats the back of a spoon (about 170°F/77°C), remove from heat. Stir in softened butter until fully melted and smooth. Transfer to a bowl and cover with plastic wrap pressed directly on the surface to avoid a skin. Chill until set, about 1 hour.
  2. Prepare the Swiss Meringue (10-15 minutes): In a heatproof bowl, combine egg whites, sugar, and cream of tartar (if using). Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C). Remove from heat and beat with an electric mixer on high speed until stiff, glossy peaks form and the bowl feels cool to the touch (about 5-7 minutes). Stir in vanilla extract.
  3. Fill the Tart Cups (5 minutes): Spoon or pipe the chilled lemon curd into each mini tart shell, filling about three-quarters full.
  4. Pipe or Spoon Meringue Topping (5 minutes): Using a piping bag or a spoon, mound the Swiss meringue generously on top of each cup, swirling as you go for texture and height.
  5. Torch the Meringue (5 minutes): Carefully brown the meringue using your kitchen torch, moving the flame evenly to avoid burning. Aim for a golden, slightly charred finish that smells smoky and sweet.
  6. Serve or Chill: These cups can be served immediately or chilled for up to 2 hours before serving. If chilled, let them sit at room temperature for 10 minutes to soften the meringue slightly.

Notes

If lemon curd curdles or feels grainy, strain it through a fine mesh sieve before chilling. Don’t rush whipping the meringue; stable stiff peaks are key for torching. If no kitchen torch is available, use a broiler but watch closely to avoid burning. Fresh lemons are essential for best flavor. Lemon curd can be made up to 3 days ahead and stored in the fridge. Avoid freezing the finished cups as meringue texture suffers.

Nutrition

Keywords: lemon meringue, lemon meringue pie cups, Swiss meringue, torched meringue, lemon curd, mini tart dessert, easy lemon dessert, portable lemon meringue

Find it online: https://magnetmeal.com/perfect-lemon-meringue-pie-cups-recipe-easy-homemade-torched-swiss-meringue/