Summer Dessert: Mini Lemon Meringue Pies

Confession: I have a massive sweet tooth. It takes all of my resolve not to eat every single Peanut Butter Cup that hits my kids trick or treat bag. When a waitress asks me if I want to see the dessert menu, I always try to play it cool and say, “Sure, I’ll just take a look to see if anything jumps out at me.” It always does.

So when it comes to making desserts at home, I have a few rules because I have a fear of gobbling the whole damn batch of chocolate chip oatmeal cookies while hiding in the furnace room.

1. They have to be bite-sized. Cookies have to be silver dollar sized, not pancake sized. Rice Krispie Treats need to be cut into 1 inch cubes. Cheesecakes? Yep, mini.

2. Twenty four hour rule. Desserts can only stay in my home for 24 hours, then I send them to work with my husband. If I am hungry and lazy, I will eat whatever is sitting on the counter.

3. No “lite” or diet shortcuts. Everything tastes better with real vanilla, real sugar, real butter. And if you are going to indulge, you might as well enjoy it.

With those rules in mind, I crafted a mini lemon meringue recipe that has my signature style- more assembling than from scratch with a little homemade thrown in to make it mine.

I found these delicious Julian’s Recipe Waffle Thins in Meyer Lemon flavor (made with REAL Meyer lemon juice and peel) in this month’s Degustabox and I couldn’t help dreaming up elegant yet easy desserts involving these incredible sweet treats. I received The English Provender Luxury Lemon Curd in a previous box and knew they would be a great pair. Degustabox is a subscription box that brings 9-14 full size food products to your doorstep every month for $19.99.

Mini Lemon Meringues


1 package Julian’s Recipe Waffle Thins in Meyer Lemon
1 jar The English Provender Luxury Lemon Curd
2 egg whites
1/4 cup powdered sugar
1 tsp. vanilla extract


Whip egg whites until they are stiff; gradually add sugar until it is smooth (more or less depending upon consistency). Add vanilla extract. Drop dollops onto a parchment paper-covered cookie sheet at bake at 300 degrees. Mine browned after almost 10 minutes so make sure to watch them closely. Try to catch them right before they brown and turn oven off; leave meringues to cool inside.

Add a spoonful of lemon curd to a waffle thin and top with a cooled meringue.

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Disclosure: I was provided with a Degustabox for review purposes; all opinions are honest and my own as always!