Daisy Lemon Meringue Pies

These Daisy Lemon Meringue Pies are a delightful twist on the classic dessert, with buttery pastry, tangy lemon curd, and a silky Italian meringue. I love how the flavors balance between sweet and tart, and the daisy-like finish makes them as beautiful as they are delicious.

Why You’ll Love This Recipe

I like this recipe because it combines three elements I adore: crisp pastry, zesty lemon curd, and fluffy meringue. Each bite feels light yet indulgent. I also enjoy that these mini pies are perfect for sharing at parties or tea gatherings, and they always impress with their elegant presentation.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. To make the pastry, I sift the flour and icing sugar into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
2. I add the egg yolk and water, mixing until a dough forms. I chill the dough for 30 minutes.
3. I roll out the dough, cut rounds, and press them into tartlet tins. I prick the bases and chill again for 10 minutes.
4. I bake the pastry shells at 350°F (175°C) for about 12–15 minutes until golden, then cool them completely.
5. For the lemon curd, I whisk the egg yolks, whole egg, sugar, cornflour, and salt in a saucepan.
6. I stir in the lemon zest and juice, then cook gently over medium heat, whisking constantly until thickened.
7. I remove from heat and whisk in the butter until smooth. I let the curd cool before spooning it into the pastry shells.
8. For the Italian meringue, I beat the egg whites until soft peaks form.
9. Meanwhile, I heat the sugar with a little water until it reaches 240°F (115°C), then slowly pour it into the beaten egg whites while whisking continuously.
10. I add the vinegar and continue whisking until glossy and thick.
11. I pipe the meringue onto the filled pies in a daisy pattern and lightly torch the tops for a golden finish.

Servings and Timing

This recipe makes about 8 mini pies. It takes around 1 hour to prepare and another 30 minutes for baking and assembly, so about 1 hour 30 minutes in total.

Variations

I sometimes use lime or orange instead of lemon for a citrus twist. For a nutty flavor, I add a little almond flour to the pastry. If I want extra sweetness, I drizzle honey or white chocolate over the finished pies. I also enjoy topping them with fresh berries for added color.

Storage/Reheating

I keep these pies in the refrigerator in an airtight container for up to 2 days. I don’t recommend freezing them, as the meringue loses its texture. I serve them chilled or at room temperature without reheating.

FAQs

Can I make the pastry in advance?

Yes, I prepare the pastry dough a day ahead and keep it in the fridge until ready to use.

Do I need a blowtorch for the meringue?

No, I can bake the pies briefly under a broiler, but a torch gives more control.

Can I make one large pie instead of mini ones?

Yes, I use the same recipe and prepare it in a standard tart tin.

How do I prevent the pastry from shrinking?

I chill the dough before baking and use baking beans or weights to blind-bake the shells.

Can I use store-bought lemon curd?

Yes, but I prefer homemade for the freshest flavor.

What’s the difference between Italian meringue and regular meringue?

Italian meringue is made by adding hot sugar syrup to egg whites, making it stable, glossy, and safe to eat without further baking.

How do I keep the meringue from weeping?

I make sure the sugar syrup reaches the right temperature and the meringue is beaten until glossy.

Can I use bottled lemon juice?

I prefer fresh lemon juice for the best flavor, but bottled works in a pinch.

How do I make the pies look like daisies?

I pipe the meringue in petal shapes, leaving the lemon curd visible in the center like a flower.

Can I add a flavored liqueur to the curd?

Yes, I sometimes stir in a splash of limoncello for extra depth.

Conclusion

I love how these Daisy Lemon Meringue Pies bring together buttery pastry, tangy lemon curd, and airy meringue in such a beautiful presentation. They’re a treat for the eyes and the taste buds, perfect for special occasions or whenever I want to serve something truly memorable.

Print