Daisy Lemon Meringue Pies Recipe
If you’re dreaming of a dessert that’s as cheery and sun-kissed as a spring garden, look no further than Daisy Lemon Meringue Pies. These precious little tarts perfectly balance tangy, velvety lemon curd with a cloud of Italian meringue, all tucked into the most delicate, buttery pastry. The best part? Each mini pie blossoms into a daisy-like flower, making them as irresistible to look at as they are to eat. Whether you’re hosting a tea party or just treating yourself, Daisy Lemon Meringue Pies are guaranteed to dazzle everyone who takes a bite.
Ingredients You’ll Need
Every component of these Daisy Lemon Meringue Pies contributes to their wow factor: simple pantry staples transform into vibrant flavor, gorgeous color, and just the right amount of texture. Here’s how each ingredient shines in its role.
- 125g plain flour: The foundation for a light, crisp pastry that doesn’t overwhelm the filling.
- 35g icing sugar: Adds sweetness and a melt-in-the-mouth delicacy to the crust.
- 60g cold unsalted butter: Brings rich flavor and flaky texture when kept cold and worked quickly.
- 1 large egg yolk: The secret to golden color and hold in your pastry dough.
- 1 tbsp water: Just enough to bring the dough together for easy rolling out.
- 3 large egg yolks (for lemon curd): Give lushness and stability to the tangy custard.
- 1 large egg (for lemon curd): Adds just a touch more structure and smoothness.
- 150g caster sugar: Sweetens both the curd and meringue without making either cloying.
- 2 tbsp cornflour: Ensures the lemon curd sets to the perfect, sliceable consistency.
- Large pinch of salt: Enhances all the flavors and keeps the sweetness in check.
- Zest of 2 lemons: Brings bright, aromatic citrus to the curd for an unbeatable zing.
- Juice of 3-4 lemons: Gives the tarts their signature tang and refreshing lift—use more for extra zing!
- 130g cold unsalted butter (for curd): Lends silkiness and a creamy finish you’ll love.
- 60g egg whites: Whip up light, glossy meringue clouds for the prettiest pies.
- 120g caster sugar (for meringue): Caramelizes in the meringue for essential shine and structure.
- 1/2 tsp white wine vinegar: Stabilizes the meringue, keeping those petal peaks perky for hours.
How to Make Daisy Lemon Meringue Pies
Step 1: Prepare That Dreamy Shortcrust Pastry
First up: Pastry! Pop the flour, icing sugar, and cold butter into a blender, pulsing until you see a breadcrumb-like mixture. If you’re going the hands-on route, just work quickly to keep the butter cold. Add your egg yolk and a spoonful of water, pulsing again until the dough starts to gather. If it’s looking dry, add a tiny splash more water—enough to form a smooth ball. Wrap the dough in cling film and chill it for 20 minutes to help it relax (and keep those pies flaky!).
Step 2: Rolling and Shaping the Crust
Once your dough is chilled, lightly flour your surface and roll it out to about 4mm thick. Grease your mini brioche or tart tins (use the brioche for those gorgeous daisy petal edges!). Press the pastry in, making sure it hugs every curve, and tidy up the edges with a knife. Patch up any cracks for a flawless finish. Let the pastry chill again for 20 to 30 minutes; this keeps everything from shrinking in the oven.
Step 3: Blind Bake the Tart Shells
To ensure the base stays crisp, line each shell with baking paper and fill them with baking beans. Bake at 170°C (fan) for 15 minutes, then carefully remove the beans and paper. Bake for another 5–10 minutes until deep golden and gorgeous. Cool the shells completely before adding your filling, so they stay crisp on the bottom.
Step 4: Zingy Lemon Curd Magic
Grab a heatproof bowl and whisk together the egg yolks, egg, sugar, cornflour, and salt. Stir in all that vibrant lemon zest and juice (taste as you go; the more juice, the zingier!). Set the bowl over a pan of simmering water, stirring constantly for about 15 minutes until the mixture thickens and coats the back of your spoon. Drop in the cold butter and stir until melted, then strain the curd for ultimate silkiness. Pour the curd into your cooled tart shells and chill for at least 4 hours.
Step 5: Whip Up the Italian Meringue
In a clean heatproof bowl, combine the egg whites and sugar. Set the bowl over simmering water, whisking until the sugar dissolves (rub a bit between your fingers to check—no graininess!). Add the white wine vinegar, then whisk at high speed until shiny, stiff peaks form. This step is the secret behind a meringue that holds its swirly, daisy-petal shape.
Step 6: Decorating Like a Pro
Spoon your meringue into a piping bag fitted with a small, round tip. Starting at the edge, pipe petal shapes around each tart, working toward the center. For that perfect daisy look, dollop a little extra lemon curd in the center. If you’re feeling playful, go wild with swirls or spiky peaks—Daisy Lemon Meringue Pies are all about expressing your own pastry artistry. Chill until ready to serve so everything stays picture-perfect!
How to Serve Daisy Lemon Meringue Pies
Garnishes
A bright, cheery garnish will make your Daisy Lemon Meringue Pies irresistible! Dust with a little icing sugar for a touch of elegance, or sprinkle with finely grated lemon zest to highlight that citrus pop. Tiny edible flowers or mint sprigs can add a whimsical touch—play with color and texture to bring your pies to life.
Side Dishes
Pair these tarts with light, palate-cleansing sides to keep the flavors singing. Fresh summer berries, a crisp fruit salad, or a dollop of crème fraîche provide refreshing contrast to the sweet and tangy curd. If serving for tea, they’re perfect with hot Earl Grey or a glass of sparkling wine.
Creative Ways to Present
Line up Daisy Lemon Meringue Pies on a cake stand for a stunning centerpiece, or serve them on delicate plates with edible petals scattered around. For gatherings, package each pie in a clear box with a ribbon for a gorgeous edible gift. These tarts beg to be shown off—bring them to picnics, showers, or coffee with friends for instant smiles.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Daisy Lemon Meringue Pies hold beautifully for up to 2 days in the fridge. Store them in an airtight container to keep the pastry crisp and prevent the meringue from absorbing fridge odors. Enjoy them cold for an especially refreshing treat!
Freezing
While Daisy Lemon Meringue Pies taste best fresh, you can freeze the baked and filled tart shells (without meringue) for up to 2 months. Thaw at room temperature, then add a just-whipped meringue topping and assemble as directed. Freezing the completed pies isn’t recommended, as the meringue can lose its fluffy texture.
Reheating
Plan to serve the pies cold, but if you prefer them slightly warmer, let them sit out for 10–15 minutes before eating. Avoid reheating in the oven or microwave to keep the meringue and curd at their best. That said, a quick blast with a kitchen torch will toast the meringue for an extra-special finish!
FAQs
Can I make Daisy Lemon Meringue Pies in advance?
Absolutely! You can prepare the tart shells and lemon curd a day or two ahead. Simply fill the tarts with lemon curd and store in the fridge, then whip up the meringue and decorate just before serving for a freshly-made look and taste.
What if I don’t have mini tart tins?
No problem! Use a large tart tin to make one show-stopping pie, or press the pastry into a muffin tray for slightly deeper, equally irresistible Daisy Lemon Meringue Pies. The daisy design works beautifully no matter the shape.
Is it possible to make these gluten-free?
Yes! Swap the plain flour for your favorite gluten-free flour blend—just check the consistency of your dough and add a little extra water if needed. The lemon curd and meringue are naturally gluten-free, so everyone can enjoy a bite of sunny flavor.
How do I get my meringue stiff and glossy?
The key is dissolving the sugar completely in the egg whites over gentle heat before whisking, and using the white wine vinegar for stability. Be patient and keep whisking until you get beautiful, glossy peaks that hold their shape. Room-temperature egg whites also help with volume!
Can I use store-bought lemon curd?
You can, especially if you’re short on time, though homemade lemon curd really sets Daisy Lemon Meringue Pies apart with its bright, zesty kick. If using store-bought, try adding a little extra lemon zest for extra freshness.
Final Thoughts
There’s so much to love about Daisy Lemon Meringue Pies: zingy lemon, clouds of sweet meringue, gorgeous “petals,” and a buttery base that melts in your mouth. They’re the kind of treat that brings big smiles and a burst of sunshine to any table. Give this recipe a try—you won’t just bake a pie, you’ll bake a memory!
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Daisy Lemon Meringue Pies Recipe
- Total Time: 4 hours 50 minutes
- Yield: Makes 8 mini pies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these adorable Daisy Lemon Meringue Pies that are as beautiful as they are delicious. A buttery pastry crust filled with tangy lemon curd and topped with fluffy Italian meringue, these mini pies are a perfect treat for any occasion.
Ingredients
Pastry:
- 125g plain flour
- 35g icing sugar
- 60g cold unsalted butter
- 1 large egg yolk
- 1 tbsp water
Lemon curd:
- 3 large egg yolks
- 1 large egg
- 150g caster sugar
- 2 tbsp cornflour
- large pinch of salt
- zest of 2 lemons
- juice of 3–4 lemons
- 130g cold unsalted butter
Italian Meringue:
- 60g egg whites
- 120g caster sugar
- 1/2 tsp white wine vinegar
Instructions
- Pastry: In a blender, blitz together the flour, icing sugar, and butter. Add egg yolk and water, blitz until clumping. Rest dough in fridge, then roll out and line tins.
- Lemon curd: Whisk together egg yolks, egg, sugar, cornflour, salt. Add lemon zest, juice, cook until thickened. Stir in butter, strain, cool, and fill tarts.
- Italian Meringue: Whisk sugar and egg whites over simmering water until dissolved. Whisk to stiff peaks.
- To assemble: Pipe meringue onto tarts to create a daisy design. Chill before serving.
Notes
- You can store any leftover lemon curd in a jam jar for other uses like spreading on toast or ice cream.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 130mg
Keywords: Daisy Lemon Meringue Pies, Lemon Curd, Italian Meringue, Mini Pies, Dessert Recipe
