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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.

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)

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.

 

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.

Find it online: https://yumfoodusa.com/daisy-lemon-meringue-pies/