Matcha Mini Lemon Meringue Pies

Introduction

Matcha Mini Lemon Meringue Pies offer a delightful twist on the classic dessert by combining the earthy richness of matcha with the zesty brightness of lemon. These mini pies make for a stunning dessert at brunches or parties, presenting a vibrant green color and an irresistible balance of flavors. Their single-serve presentation means everyone gets a perfect bite, every time.

Why You’ll Love These Matcha Mini Lemon Meringue Pies

What sets these treats apart is their unique flavor harmony—smooth, slightly bitter matcha complements the sweet-tart lemon curd, all crowned with velvety, toasted meringue. The tender crust holds up to the luscious fillings, creating a textural and taste contrast that’s unforgettable. Easy to prepare and absolutely eye-catching, these pies are guaranteed to be the talk of any dessert table.

Making the Perfect Lemon-Matcha Filling

For silky lemon curd, blend fresh lemon juice, zest, sugar, and eggs until thick and vibrant. A dash of matcha powder elevates the flavor and offers a beautiful color. For best results, use a high-powered blender like the Ninja BL610 Professional 72 Oz Countertop Blender, Black to fully combine your ingredients, ensuring a perfectly smooth matcha-lemon base.

Pour the filling into pre-baked tartlet shells and bake until just set. Chilling afterwards ensures a firm, sliceable texture that holds up under the meringue.

Crafting Fluffy, Show-Stopping Meringue

For lofty, glossy meringue, whip egg whites with sugar until stiff peaks form. Use a clean, large bowl, and make sure no yolk contaminates the whites for best results. For precise ingredient measurement, a digital kitchen scale like the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel can help ensure your ratios for sugar and egg whites are spot-on.

Pipe or spoon the meringue atop each chilled pie, then lightly brown the meringue using a kitchen torch or brief time under the broiler.

Assembling and Serving Matcha Mini Lemon Meringue Pies

Line your baking pan or sheet with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet to make releasing your pies easy and fuss-free during assembly and baking.

Once pies are baked, let them cool, then fill with your matcha-lemon curd and pipe meringue on top. A quick torching or broil develops beautiful golden peaks.

For tidy serving and presentation, store your mini pies in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) until ready to serve, preserving texture and freshness.

Nutritional Information and Serving Size

This recipe yields 8–10 mini pies, each about 200 calories (depending on the crust and meringue quantity). They’re a lighter dessert option with the addition of antioxidant-rich matcha.

Matcha Mini Lemon Meringue Pies: The Modern Dessert for Every Occasion

With their delicate, flaky crust, vibrant matcha-lemon filling, and billowy meringue, these mini pies are an instant crowd-pleaser. Their beauty and bold flavor ensure they’ll become a go-to dessert for both special occasions and casual gatherings.

Ingredients

For the crust:
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter, cubed
2 tablespoons ice water

For the matcha lemon curd:
2 large eggs + 2 yolks
1/2 cup sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons matcha powder
4 tablespoons unsalted butter, cubed

For the meringue:
2 egg whites
1/3 cup sugar
1/8 teaspoon cream of tartar

Optional garnish: additional matcha powder for dusting

Instructions

1. Preheat oven to 350°F. Line a mini muffin tin or tartlet pan with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy release.
2. Prepare the crust: In a bowl, combine flour, sugar, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water and mix until dough just comes together. Press dough into prepared pans to form mini pie shells.
3. Prick the crusts with a fork. Bake for 13–15 minutes until lightly golden. Let cool completely.
4. For the matcha-lemon curd, blend eggs, yolks, sugar, lemon juice, zest, and matcha using the Ninja BL610 Professional 72 Oz Countertop Blender, Black until smooth. Transfer to a saucepan and cook over medium heat, stirring, until thickened (about 7 minutes). Remove from heat, stir in butter until melted, and strain for ultimate silkiness.
5. Fill cooled tartlet shells with matcha lemon curd. Chill in the refrigerator for at least 1 hour to set.
6. Make the meringue: Whip egg whites and cream of tartar with a hand or stand mixer, gradually adding sugar, until stiff, glossy peaks form. For accuracy, use the Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel to measure your sugar.
7. Pipe or spoon meringue onto chilled pies. Brown meringue with a kitchen torch or under the oven broiler for 1–2 minutes. Store finished pies in the Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) until ready to serve.
8. Optional: Dust with extra matcha powder before serving. Enjoy!

Cook and Prep Times

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour (plus chilling time)