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    Home » Desserts » Other Treats

    Mini Lemon Meringue Pie Fillo Tartlet Recipe

    Published: Jun 17, 2013 · Modified: Jun 9, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 38 Comments

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    Mini Lemon Meringue Pie Fillo Tartlet Recipe
    Mini Lemon Meringue Pie Fillo Tartlet Recipe...51 calories and 1 Weight Watchers PP | cookincanuck.com #dessert

    It's been a lifelong love affair. It all started at the Serendipity preschool in Vancouver. To my 4-year old mind, it was a magical place. We made elaborate art projects out of paper towel rolls, spent hours playing on the backyard climbing gym and took turns holding the record cover (yes, it was that long ago) during afternoon rest time. The owner of the preschool, Gwen, was a white-haired grandmotherly angel who was put on this earth to teach and cherish children. And she made the perfect lemon meringue pie, the only thing that could possibly come out of the kitchen of an angel.

    When Athens Foods asked if I would come up with a dessert recipe using their mini fillo shells, Gwen's perfect lemon meringue pie popped into my mind.

    Mini Lemon Meringue Pie Fillo Tartlet Recipe | cookincanuck.com

    Of course, I could go through the process of making pie dough, but why do that when I can pull a box of fillo shells out of the freezer? They defrost in only 10 minutes. And besides, pie dough is not my forte, much to the despair of my pie-loving husband. The shells are the perfect solution for last-minute get-togethers with friends, or when you just don't feel like slaving away in the kitchen for hours.

    Mini Lemon Meringue Pie Fillo Tartlet Recipe | cookincanuck.com

    If you have a good recipe for lemon curd, then by all means use that. However, I was really shooting for "easy" on all level, so I used some good store-bought lemon curd.

    So, basically, all I had to actually make was the meringue, which requires beating some egg whites with a little sugar and cream of tartar. Cheater, cheater, pumpkin eater, right? Yeah, I'm comfortable with that because these tartlets turned out perfectly, with a crispy shell, sweet and tangy filling and fluffy-as-air golden brown meringue. I think even Gwen would have approved.

    The recipe:

    Place the egg whites and cream of tartar in the bowl of a stand mixer. Alternatively, you can use a large bowl with a hand mixer.

    Mini Lemon Meringue Pie Fillo Tartlet Recipe | cookincanuck.com

    Beat on medium-high speed until the egg whites are frothy.

    With the mixer running on medium-high, gradually add the sugar. Continue to beat until the egg whites form stiff peaks. Be sure not to underbeat the egg whites. Set aside.

    Mini Lemon Meringue Pie Fillo Tartlet Recipe | cookincanuck.com

    Preheat the oven to 350 degrees F. Set the oven rack in the lower third of the oven.

    Mini Lemon Meringue Pie Fillo Tartlet Recipe | cookincanuck.com

    Spoon 1 ½ teaspoons lemon curd into each Athens fillo shell. Place the filled shells on a baking sheet.

    Mini Lemon Meringue Pie Fillo Tartlet Recipe | cookincanuck.com

    Either spoon about 1 tablespoon meringue onto each tartlet or pipe the meringue through a piping bag and tip.

    Mini Lemon Meringue Pie Fillo Tartlet Recipe | cookincanuck.com

    Bake until the meringue is golden brown, about 8 minutes. Serve immediately or cool to room temperature before serving.

    Other summertime desserts:

    Almond Meringue with Raspberry Sorbet
    Cherry, Coconut & Honey Frozen Yogurt

    Mini Lemon Meringue Pie Fillo Tartlet Recipe

    You may not be able to eat just one of these mini lemon meringue pie tartlets, made with phyllo dough. Serve at brunch or for Easter.
    5 from 1 vote
    Print Pin Rate
    Course: Desserts
    Cuisine: French
    Keyword: Meringue
    Prep Time: 15 minutes
    Cook Time: 8 minutes
    Total Time: 23 minutes
    Servings: 15 Tartlets
    Calories: 53kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 3 egg whites
    • pinch of cream of tartar
    • 2 tablespoons granulated sugar
    • 15 Athens mini fillo shells 1 package, defrosted
    • 7 ½ tablespoons store-bought lemon curd such as Dickinson's
    Prevent your screen from going dark

    Instructions

    • Place the egg whites and cream of tartar in the bowl of a stand mixer. Alternatively, you can use a large bowl with a hand mixer.
    • Beat on medium-high speed until the egg whites are frothy.
    • With the mixer running on medium-high, gradually add the sugar. Continue to beat until the egg whites form stiff peaks. Be sure not to underbeat the egg whites. Set aside.
    • Preheat the oven to 350 degrees F. Set the oven rack in the lower third of the oven.
    • Spoon 1½ teaspoons lemon curd into each Athens fillo shell. Place the filled shells on a baking sheet.
    • Either spoon about 1 tablespoon meringue onto each tartlet or pipe the meringue through a piping bag and tip.
    • Bake until the meringue is golden brown, about 8 minutes. Serve immediately or cool to room temperature before serving.

    Notes

    WW (Old Points) 1 / WW (Points+) 1

    Nutrition

    Serving: 1Tartlet | Calories: 53kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: This post is sponsored by the good people at Athens Foods. Also, this post includes Amazon affiliate links. If you purchase the items shown from the links in this post, a small percentage of the sale will go to supporting Cookin’ Canuck.

    Disclosure: This post is sponsored by Athens Foods. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Comments

      1. Annum Tariq

        December 25, 2013 at 4:53 pm

        I tried this recipe out when I could not find pie dough that was made without lard-disgusting. So I used the shells instead and reverted to this recipe rather than my previous one. Meringues are sort of a pain in the butt there are a lot of things that can go wrong with whipping eggs. I lost my cream of tartar so my whole process of whipping the eggs took 15 minutes and I still think it turned out wrong. So tips, make sure you use glass or metal and crack the egg white in a separate bowl then transfer. Beating to hard peaks is supposed to be when you stop beating I thought mine was around there it did get glossy so I baked it. Instead of the tips turning brown my whole meringue turned brown which was fine but not like the picture. So at the end I tasted one and there basically was not meringue instead it was a shell on top of the lemon curd. I'm pretty sure meringue is supposed to be like whipped cream but it disappeared on me in this recipe they were still pretty however. Make sure to heat the lemon curd before you place it in the shells makes it easier to pour and cooks the bottom of the meringue. The lemon curd was a bit too bitter for me I would taste then mix with sugar or a bit of frosting to your taste. An idea is also to use frosting on top instead of the meringue then no baking is required.

        Reply
      2. http://therealestateforum.in/entries/62-No-Hassle-Plans-For-hand-blender-Clarified

        October 25, 2013 at 5:24 pm

        You also get a stainless-steel splash guard in order to avoid ingredients
        from splattering around when you are doing your blending work.
        The KSB560OB: This 5 speed blender is one from the highest rated blenders around the market.
        This minimizes you from having to contain the blender
        while it is on, that may be awkward at best.

        Reply
      3. Nutmeg Nanny

        June 20, 2013 at 8:57 pm

        These are adorable and seem so simple 🙂 love this idea!

        Reply
      4. shelly (cookies and cups)

        June 19, 2013 at 6:18 am

        LOVE the idea of using the fillo dough as a crust.. so crispy and yummy!

        Reply
      5. steph@stephsbitebybite

        June 18, 2013 at 9:23 pm

        These are so fun! Perfect pop-able treat!

        Reply
      6. Jeanette

        June 18, 2013 at 9:05 pm

        Love this cute little treats Dara - so pretty!

        Reply
      7. Megan {Country Cleaver}

        June 18, 2013 at 8:25 pm

        These are scrumptious Dara!! Lemon curd just makes me furiously HAPPY!

        Reply
      8. Averie @ Averie Cooks

        June 18, 2013 at 6:47 pm

        They look so sweet and delicate and the perfect food for a summer party!

        Reply
      9. Kari@Loaves n Dishes

        June 18, 2013 at 4:37 pm

        Two things that I don't mind cheating with in a recipe are pie dough and lemon curd; and as long as one of the elements of the dessert are made from scratch it's still homemade in my mind!

        Reply
      10. Donna

        June 18, 2013 at 4:22 pm

        I love dishes that make it *seem* like you've been slaving forever!

        Reply
      11. Chung-Ah | Damn Delicious

        June 18, 2013 at 3:45 pm

        These are too stinking cute! I could just gobble them up instantly!

        Reply
      12. Jackie

        June 18, 2013 at 3:09 pm

        Such a great use of those little shells! I also have great childhood memories of lemon meringue pie.

        Reply
      13. Cheryl

        June 18, 2013 at 12:25 pm

        Oh these...these look fantastic, little convenient bite sized delights. Thank you for the recipe, my Nephews are gonna love em.

        Reply
      14. jamie @ green beans & grapefruit

        June 18, 2013 at 8:25 am

        Oh man- these are killer I can tell! I bet the texture the fillo gives totally makes it too.

        Reply
      15. Mr. & Mrs. P

        June 17, 2013 at 7:55 pm

        We love small bites because they are perfect for parties and entertaining!!! These are adorable!!!

        Reply
      16. Bianca @ Confessions of a Chocoholic

        June 17, 2013 at 7:29 pm

        These are adorable, and I love how easy they are to make! I'm a big fan of shortcuts, especially if I can still end up with mouth-watering desserts like this!

        Reply
      17. Joanne T Ferguson

        June 17, 2013 at 7:01 pm

        G'day! Your tartlets look lovely, TRUE!
        Love the staging of your photos too!
        Cheers! Joanne

        Reply
      18. Chris@TheCafeSucreFarine

        June 17, 2013 at 2:30 pm

        I love your story about how magical your nursery experience was- I think my grandaughter is currently having a similar experience. She loves the simplicity I believe.....and that's what's so great about your luscious looking lemon bites. So simple, but so good. Thanks for sharing!

        Reply
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