Description
These Lemon Meringue Pie Bites are a delightful fusion of tangy lemon curd and sweet, fluffy meringue, nestled in a buttery mini crust. Perfect for parties or elegant gatherings, these bite-sized desserts bring classic pie flavors in an adorable and convenient form.
Ingredients
For the Pie Crust:
- 2 pre-made ready-to-roll pie crusts or homemade all-butter pie crust.
For the Lemon Filling:
- 4 large egg yolks (save the whites for meringue).
- 1/3 cup cornstarch.
- 1 1/2 cups water.
- 1 1/3 cups sugar.
- 1/4 teaspoon salt.
- 1/2 cup fresh lemon juice.
- 1 tablespoon lemon zest.
- 3 tablespoons butter.
For the Meringue:
- 4 large egg whites, at room temperature.
- 3/4 cup sugar.
- 1/2 teaspoon cream of tartar.
- Pinch of salt.
For Egg Wash:
- 1 large egg, whisked.
Instructions
- Prepare the Crusts:
- Preheat oven to 375°F (190°C).
- Roll out pie crusts and cut into 3-4 inch circles.
- Press into mini muffin tins and prick bottoms with a fork.
- Brush with egg wash and bake for 10-12 minutes until golden. Let cool.
- Make the Lemon Filling:
- In a saucepan, whisk cornstarch, water, sugar, and salt over medium heat until thickened.
- Gradually whisk in egg yolks, then add lemon juice, zest, and butter. Cook for 2-3 minutes.
- Spoon into baked crusts.
- Make the Meringue:
- Beat egg whites with cream of tartar and salt until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Assemble and Bake:
- Spoon or pipe meringue onto lemon filling, sealing edges.
- Bake at 400°F (205°C) for 5-7 minutes until lightly browned.
- Cool and Serve:
- Cool completely before removing from tins. Garnish as desired.
Notes
- Fully bake the crusts to avoid sogginess.
- Store in an airtight container in the fridge for up to 3 days.
- Avoid freezing; meringue texture may deteriorate.
- Prep Time: 30 minutes.
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American