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    Home » Recipes » Desserts

    Published on Oct 3, 2016. Modified on Nov 12, 2024 by bakingqueen74. This post may contain affiliate links. 21 Comments

    Mini Cherry Lime Meringue Pies

    134 shares
    Jump to Recipe

    These mini cherry lime meringue pies have delicious pastry filled with tart cherry lime curd topped with meringue with a crunchy top and a soft and marshmallowy inside – yes please!

    Two meringue pies on a hessian cloth with a lime and fresh figs to the side.
    Jump to:
    • Recipe inspiration
    • Cherry lime curd
    • More meringues to try
    • Recipe
    • Reviews

    Recipe inspiration

    These meringues were inspired by the Great British Bake Off this week, and Botanical Week in which they made citrus meringue pies, fougasse and floral cakes.

    In the past I have to admit I wouldn’t have considered making lemon/citrus meringue pies as I would have found them too complicated, but spurred on by the bakewell tart I made last week I decided to give it a go.

    If you break it down into the components of pastry, curd and meringue, it is not so daunting.

    I used pastry left over from last week’s bakewell tart, which I froze, and this was just the right amount for two small pies.

    Seeing as I am currently trying to cut down on sugary foods the size of the pies was just right for a small slice without there being too much left over to tempt me!

    To make the meringue I used my new Kenwood Patissier stand mixer which AO sent me recently.

    I was impressed as the whisk attachment whipped the egg whites to firm peaks in about a minute, which is much quicker than my other stand mixer. 

    I will be using it to make more cakes soon and will report back.

    Close up of two meringue pies with limes and fresh figs.

    Cherry lime curd

    Sticking with the citrus theme I decided to make cherry and lime curd, to give some nice colour.

    It ended up a lovely dusky pink which I loved. You can see it in the next photo.

    When I made my blackcurrant curd earlier this year it opened up a whole new world of colourful curds to be discovered!

    This time I used the microwave to make the curd, and I must say I’m now converted to the microwave method.

    It is so quick and easy, the curd was thickening in the fridge after just a few minutes.

    Using tinned cherries as a shortcut made this a curd you can make all year round too.

    To make the cherry lime curd, heat the tinned cherries and lime juice in a pan until the juices flow from the cherries.

    Next add the juice to the eggs, sugar and butter and microwave on high for a minute at a time, beating well after each minute.

    It doesn’t take long to thicken. Then leave aside to cool while you bake the pastry.

    Read on for the recipe for my mini cherry lime meringue pies. I just love the pretty colour of the curd!

    Two tart shells filled with pink curd.

    Since the pies are quite small, it is pretty difficult to slice in cleanly and show the centre, so you’ll have to excuse the cracking on the meringue.

    Meringue pie with limes and cherries in the background,

    The first pie was eaten pretty quickly and the second one is calling my name from the fridge….

    The curd is a lovely pink colour after baking – just love this so much!

    Meringue pie with pink filling with a slice cut out,

    More meringues to try

    For more meringue recipes, you might like to try some of these delicious options:

    • layered meringue cake
    • Strawberry Meringues
    • Kiwiberry and Lemon Mini Meringues

    pin for later

    Cherry Lime Meringue Pie

    Recipe

    Meringue pies on a hessian cloth, lime and figs to the side.

    Cherry Lime Meringue Pie

    These cherry lime meringue pies are made from delicious cherry lime curd baked in a pastry shell and topped with handmade meringue
    5 from 1 vote
    Print Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 1 hour hour 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 8 people
    Calories: 326kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    For the pastry:

    • 1 quantity pastry I used the leftover pastry from the bakewell tart I made last week which I had frozen. The quantities in that recipe makes enough pastry for a large bakewell tart and two small meringue pies made in this recipe (or one large meringue pie).

    For the curd:

    • 400 g tinned black cherries drained and pitted
    • juice of 3 limes
    • 2 medium free-range eggs
    • 100 g caster sugar (superfine sugar)
    • 60 g butter

    For the meringue:

    • 6 tbsp egg whites equivalent to 3 egg whites
    • 150 g caster sugar (superfine sugar)
    UK Measurements – US Measurements

    Equipment

    mixing bowl
    mixing bowl
    rolling pin
    rolling pin
    mixer
    mixer

    Instructions 

    • Defrost the pastry, if frozen, or make and chill if making it from scratch.
    • Make the curd. Place the black cherries and lime juice in a small pan and heat gently for a few minutes until the juices come out of the cherries. Set aside to cool. Strain the liquid into a small bowl.
      400 g tinned black cherries, juice of 3 limes
    • Once cool, add the 2 beaten eggs, sugar and butter to the lime and cherry juice in a microwaveable bowl. Microwave on high, covered, for 1 minute then stir well.
      2 medium free-range eggs, 100 g caster sugar (superfine sugar), 60 g butter
    • Microwave for 1 minute on medium, uncovered, five or six more times, until thickened, stirring vigorously after each minute.
      Once thickened enough to coat a spoon, allow it to cool.
    • Line your tins with the pastry, add baking paper on top and fill them with baking beans and bake blind for 15 minutes at 180 degrees (fan).
    • Remove the baking paper and beans and bake for 2-3 minutes more, then remove from the oven and cool.
    • Pour the curd into the cooled pastry shells and chill for 30 minute in the fridge.
    • Prepare the meringue. Beat the egg whites in a stand mixer until they reach the firm peak stage, then add the caster sugar slowly spoon by spoon, mixing between each addition, until the meringue is glossy and firm.
      6 tbsp egg whites, 150 g caster sugar (superfine sugar)
    • Remove the pastry shells filled with curd from the fridge and spoon the meringue on top, starting around the edges so the meringue attaches to the pastry. Make small peaks and swirls on top using a spoon.
    • Bake for approx 25 minutes at 180 degrees, until the top is crisp and the centre of the meringue is still soft and marshmallow-like.
    • Allow to cool and stand for a couple of hours before eating, to ensure it is firm.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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    Reader Interactions

    Comments

    1. Helen Costello says

      October 14, 2016 at 10:08 pm

      These look just divine, Lucy! You are such a talented baker. Love the idea of these flavour combinations. Thanks once again for joining in with #BakeoftheWeek x

      Reply
      • bakingqueen74 says

        October 15, 2016 at 7:15 am

        Thanks Helen x

        Reply
    2. Kat says

      October 11, 2016 at 3:54 pm

      Love this flavour combination! I bet these were so good!

      Reply
    3. hodgepodgedays says

      October 07, 2016 at 2:55 pm

      These little pies are so pretty. My mouth is watering just looking at them!

      Reply
      • bakingqueen74 says

        October 07, 2016 at 7:27 pm

        Ah thank you! They were rather tempting

        Reply
    4. Louise Fairweather says

      October 06, 2016 at 12:47 pm

      These look lovely. And you have made me think – why do I never freeze my own pastry. I freeze shop bought stuff. I usually try and make small batches – well no more! Thanks #bakeoftheweek

      Reply
    5. choclette says

      October 05, 2016 at 9:10 am

      These sound wonderful Lucy. I’ve never made a lemon meringue pie or similar, but if I did, I think I’d want to try your cherry version. I love making fruit curds though and cherry and lime sounds gorgeous.

      Reply
    6. Michelle @ Greedy Gourmet says

      October 04, 2016 at 10:06 am

      I’ve only ever had lemon meringue pie which I deeply love but I must say your cherry lime one makes me yearn to try it!

      Reply
    7. Elizabeth says

      October 04, 2016 at 9:22 am

      These are adorable! And just the right size too. 🙂

      Reply
    8. Anca says

      October 04, 2016 at 8:00 am

      They look great. I didn’t think of freezing leftover pastry, I though it will not be as good when I defrost it. After seeing your pies, I will make a batch of pastry and freeze it for Christmas, it will make my life easier.

      Reply
      • bakingqueen74 says

        October 04, 2016 at 9:21 am

        Thanks Anca. Oh that is a good idea, I will have to do the same!

        Reply
    9. fabfood4all says

      October 03, 2016 at 9:43 pm

      These sound just wonderful Lucy, a flavour combination I’ve never tried but imagine it works really well:-) Thanks for linking to my Apple Meringue:-)

      Reply
      • bakingqueen74 says

        October 04, 2016 at 9:22 am

        You must have noticed my tendency to combine random flavours hehehe. Luckily it worked well and gave a pretty colour too! You’re welcome, your apple meringue looks like an excellent pudding.

        Reply
    10. jennypaulin says

      October 03, 2016 at 8:19 pm

      Blackcherry and lime curd sounds delicious! I also like the you have made mini meringue pies – perfect for an afternoon tea time treat 🙂 yummy xx

      Reply
      • bakingqueen74 says

        October 04, 2016 at 9:20 am

        Thanks Jenny! Yes mini ones are safer for me too so I don’t eat the entire thing by accident 😉

        Reply
    11. cakesnbakes2014 says

      October 03, 2016 at 7:33 pm

      Looks lovely, I like the freeform flow of your meringue

      Reply
      • bakingqueen74 says

        October 04, 2016 at 9:18 am

        Thank you, I did consider piping it but decided to go freehand instead hehe

        Reply
    12. Jacqui Bellefontaine says

      October 03, 2016 at 4:15 pm

      lovely flavour combination.

      Reply
      • bakingqueen74 says

        October 04, 2016 at 9:15 am

        Thank you Jacqui

        Reply
    13. Angela / Only Crumbs Remain says

      October 03, 2016 at 2:44 pm

      Wow Lucy, you certainly look to have nailed that! The meringue looks beautifully crisp and as for the colour of the curd filling – it’s so pretty!
      Angela x

      Reply
      • bakingqueen74 says

        October 04, 2016 at 9:15 am

        Thank you so much Angela! Loved the colour of the curd

        Reply
    5 from 1 vote (1 rating without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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