Lemon Meringue Pie Bites

Lemon Meringue Pie Bites

Savor the delightful flavors of Lemon Meringue Pie in these bite-sized treats! Featuring a buttery pie crust, tangy lemon custard, and fluffy, toasted meringue, these mini desserts are perfect for any occasion.

Ingredients

Pie Crust:

Homemade all-butter pie crust or two pre-made ready-to-roll pie crusts

Filling:

4 egg yolks

⅓ cup cornstarch

1.5 cups water

1⅓ cups sugar

¼ tsp salt

½ cup freshly squeezed lemon juice

1 tbsp lemon zest

3 tbsp butter

Meringue:

4 egg whites

½ tsp cream of tartar

¾ cup sugar

A pinch of salt

Egg Wash:

1 egg, beaten

Instructions

Prepare the Filling:

In a medium-sized mixing bowl, whisk the egg yolks and set aside.

Cook the Mixture:

In a medium saucepan, combine cornstarch, water, sugar, and salt. Stir over medium-low heat until the mixture boils, then continue to boil for 1 minute. Reduce the heat to low.

Temper the Egg Yolks:

Gradually pour half of the hot mixture into the whisked egg yolks, whisking constantly to prevent curdling.

Return this mixture to the saucepan, continuing to whisk.

Finalize the Filling:

Cook for an additional 3 minutes while stirring constantly.

Remove from heat, then stir in lemon juice, lemon zest, and butter, one tablespoon at a time. Let cool occasionally.

Prepare for Baking:

Preheat the oven to 350°F (175°C). Grease and flour a mini-muffin pan, or use nonstick cooking spray.

Prepare the Pie Crusts:

Roll out the dough on a floured surface. Use a 3-inch round cookie or biscuit cutter to cut at least 24 rounds.

Press each round into the mini-muffin pan, shaping the dough to form the crust.

Apply Egg Wash:

Brush the top edges of each pie crust with the beaten egg.

Bake the Crusts:

Bake for 15–20 minutes or until the edges are golden.

Cool in the pan, then loosen with a knife but keep them in the pan.

Fill the Crusts:

Spoon the cooled lemon filling into each mini pie crust, filling almost to the top.

Prepare the Meringue:

In a large bowl, beat the egg whites until soft peaks form.

Add cream of tartar and a pinch of salt, then gradually beat in sugar until glossy (about 10 minutes).

Transfer meringue into a pastry bag.

Top the Pies with Meringue:

Pipe the meringue onto the filled mini pies.

Finalize the Bites:

Preheat the broiler to high and broil the mini pies until the meringue is toasted, about 2 minutes. Alternatively, use a kitchen blow torch to brown the meringue.

Serve:

Serve the Lemon Meringue Pie Bites immediately, or refrigerate until ready to serve.

Enjoy these delightful mini treats! Perfect for parties, holidays, or anytime you’re craving a sweet and tangy dessert.