Daisy Lemon Meringue Pies

These Daisy Lemon Meringue Pies are as charming as they are delicious. Shaped like cheerful daisies, each mini pie features a buttery cookie crust, a smooth and zesty lemon curd center, and delicate meringue petals piped to resemble blooming flowers. A creative and whimsical treat, they’re perfect for spring celebrations, baby showers, or a festive afternoon tea.

Why You’ll Love This Recipe

These pies offer a delightful blend of artistry and flavor. The crisp cookie crust provides a satisfying base, the lemon curd filling delivers a bright, tangy contrast, and the fluffy meringue topping adds sweetness and elegance. Not only do they taste exquisite, but their floral design makes them a visually captivating addition to any dessert table. They’re bite-sized, beautifully detailed, and ideal for making any occasion feel extra special.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cookie Crust
all-purpose flour
powdered sugar
salt
unsalted butter, cold and cubed
large egg yolk
cold water

Lemon Curd Filling
large egg yolks
fresh lemon juice
lemon zest
granulated sugar
unsalted butter

Meringue Topping
large egg whites
granulated sugar
cream of tartar
vanilla extract
yellow gel food coloring (for the flower center)

Directions

Prepare the Crust:

1. In a food processor, combine flour, powdered sugar, and salt. Pulse briefly.
2. Add cold butter cubes and pulse until the mixture becomes crumbly.
3. Add the egg yolk and cold water gradually until a dough forms.
4. Chill the dough in the refrigerator for 30 minutes.
5. Roll out the dough and use a flower-shaped cookie cutter to cut bases.
6. Press into mini tart pans or bake as flat daisy-shaped cookies.
7. Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool completely.

Make the Lemon Curd:

1. In a saucepan over medium heat, whisk together egg yolks, lemon juice, zest, and sugar.
2. Stir constantly for 5–7 minutes until thickened.
3. Remove from heat and whisk in butter until fully incorporated and smooth.
4. Transfer to a bowl and chill until set.

Make the Meringue:

1. Beat egg whites and cream of tartar to soft peaks using a mixer.
2. Gradually add granulated sugar while continuing to beat until stiff, glossy peaks form.
3. Add vanilla extract and mix briefly.
4. Separate a small portion and tint with yellow gel food coloring.
5. Transfer white meringue to a piping bag fitted with a petal tip, and the yellow meringue to a small round tip.

Assemble:

1. Fill each cooled cookie or tart shell with a spoonful of chilled lemon curd.
2. Pipe meringue petals around the outer edge to resemble daisy petals.
3. Pipe a small yellow dot in the center to complete the flower.
4. Optional: Lightly torch the meringue petals for a toasted finish.

Servings and timing

Servings: 10 mini pies
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Calories per serving: 210 kcal

Variations

• Berry Curd Filling: Replace the lemon curd with raspberry or passionfruit curd for a colorful twist.
• Crust Options: Use a graham cracker or almond flour crust for a different base texture and flavor.
• Meringue Flavor: Infuse the meringue with orange or almond extract instead of vanilla for a unique touch.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
• Mini Tart Shells: Use store-bought tart shells for a time-saving alternative.

storage/reheating

Store the assembled pies in an airtight container in the refrigerator for up to 3 days. For best texture, assemble close to serving time. Avoid freezing, as meringue does not hold its shape well once thawed. If not torching the meringue, ensure it is consumed within a day to maintain its integrity.

FAQs

How long do Daisy Lemon Meringue Pies stay fresh?

They are best enjoyed within 2–3 days when stored in the refrigerator.

Can I make the lemon curd ahead of time?

Yes, lemon curd can be prepared up to 3 days in advance and stored in the refrigerator.

Can I use store-bought lemon curd?

Absolutely, if short on time, high-quality store-bought lemon curd works well.

Do I need a kitchen torch for the meringue?

No, the torching is optional and purely for aesthetic purposes. The meringue can be served untoasted.

Can I use a different shape for the crust?

Yes, while the daisy shape enhances the presentation, any small tart shell shape will work.

Are these suitable for outdoor events?

They should be kept cool, especially due to the meringue topping. Store in a cooler if serving outside.

What type of meringue is used?

This is a basic French meringue, whipped raw egg whites with sugar, suitable for torching or serving as is.

Can I make these without a piping bag?

Yes, though a piping bag with a petal tip is recommended for the daisy look, you can spoon the meringue on and shape with a spatula.

How do I know when the lemon curd is done?

It should coat the back of a spoon and have a pudding-like consistency before chilling.

Is it possible to make these fully in advance?

The components can be prepared ahead, but final assembly is best done the day of serving to maintain the crispness of the crust and the look of the meringue.

Conclusion

Daisy Lemon Meringue Pies are a delightful blend of flavor and artistry. With their crisp cookie base, bright lemon curd center, and soft, fluffy meringue petals, they bring a sense of joy and creativity to the table. Whether for a festive event or an elegant afternoon tea, these miniature floral pies are as satisfying to eat as they are to admire.

Daisy Lemon Meringue Pies

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These Daisy Lemon Meringue Pies are the ultimate spring dessert—featuring a crisp cookie crust, tangy-sweet lemon curd filling, and elegant daisy-like meringue petals. A whimsical, cheerful treat perfect for garden parties, afternoon tea, or Easter gatherings.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 10 mini pies
• Category: Dessert, Tarts
• Method: Baking
• Cuisine: Spring-Inspired, American
• Diet: Vegetarian

Ingredients

Cookie Crust:

• 1 1/2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/4 tsp salt

• 1/2 cup unsalted butter, cold and cubed

• 1 large egg yolk

• 1-2 tbsp cold water

Lemon Curd Filling:

• 3 large egg yolks

• 1/2 cup fresh lemon juice

• 1 tbsp lemon zest

• 1/2 cup granulated sugar

• 1/4 cup unsalted butter

Meringue Topping:

• 2 large egg whites

• 1/2 cup granulated sugar

• 1/4 tsp cream of tartar

• 1/2 tsp vanilla extract

• Yellow gel food coloring (for flower centers)

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Instructions

Prepare the Crust:

1. In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

2. Add the egg yolk and cold water gradually until a dough forms. Wrap and chill for 30 minutes.

3. Roll out dough and cut into flower shapes using a cookie cutter. Press into mini tart pans or bake flat on a parchment-lined sheet.

4. Bake at 350°F (175°C) for 10–12 minutes, or until lightly golden. Let cool completely.

Make the Lemon Curd:

1. In a saucepan, whisk egg yolks, lemon juice, lemon zest, and sugar over medium heat.

2. Stir continuously until the mixture thickens (about 5–7 minutes).

3. Remove from heat and whisk in butter until smooth. Chill until set.

Make the Meringue:

1. Beat egg whites and cream of tartar to soft peaks using a hand mixer or stand mixer.

2. Gradually add sugar, beating until glossy stiff peaks form. Stir in vanilla.

3. Tint a small portion of the meringue with yellow food coloring and set aside.

Assemble the Pies:

1. Fill each cooled tart crust with lemon curd.

2. Use a piping bag fitted with a petal tip to pipe white meringue petals around the curd.

3. Add a small yellow dot in the center of each tart to create a daisy look.

4. Optional: Lightly torch the meringue petals for a toasted finish.

 

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Notes

• If using flat cookie bases, ensure edges are slightly raised to hold the curd.

• Lemon curd and meringue can be made a day ahead.

• Use a Wilton petal tip (like #104) for the most realistic flower shape.