Recipe Card of Lemon Meringue Pie Bites
Delight your taste buds with these Lemon Meringue Pie Bites, perfect little morsels packed with rich, tart lemony goodness! Composed of buttery crust, tangy lemon filling, and fluffy meringue, they're ideal for any occasion.
Ingredients list
- Pie Crust Either homemade all-butter or ready-to-roll
- 4 egg yolks for the filling
- 1/3 cup cornstarch serving as a thickening agent
- 1 1/2 cups water used in the lemon filling
- 1 1/3 cups sugar for the filling
- 3/4 cup sugar for the meringue
- 1/4 teaspoon salt for the filling
- pinch salt for the meringue
- 1/2 cup lemon juice freshly squeezed for optimal flavor
- 1 tablespoon lemon zest finely grated
- 3 tablespoons butter to be incorporated into the filling
- 1/2 teaspoon cream of tartar used in the meringue
- 4 egg whites at room temperature, for the meringue
Step-by-Step Instructions
- Whisk four egg yolks in a medium-sized mixing bowl and set aside.
- In a medium saucepan, combine cornstarch, water, sugar, and salt. Stir over medium-low heat until the mixture boils, then let it boil for one minute. Reduce heat to low.
- Gradually pour half of the hot mixture into the whisked egg yolks, whisking continuously to prevent curdling. Return this combined mixture to the saucepan and continue whisking.
- Return the saucepan to the stove, cooking for an additional three minutes while stirring constantly. Remove from heat, then incorporate lemon juice, lemon zest, and butter, adding one tablespoon at a time. Stir occasionally until the mixture cools.
- Preheat the oven to 350°F. Grease and flour a mini-muffin pan or use nonstick cooking spray.
- Roll out the dough or pie crust on a floured surface. Use a round cookie or biscuit cutter (about 3 inches in diameter) to cut at least 24 rounds. Press each round into the mini-muffin pan to form the pie crusts.
- Brush the top edges of each pie crust with egg wash.
- Bake for 15-20 minutes or until the edges turn golden. Allow the crusts to cool in the pan, then loosen them with a knife but keep them in the pan.
- Spoon the lemon filling into each baked and cooled mini pie crust, filling almost to the top.
- 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 the mixture is glossy, which may take about 10 minutes. Transfer the meringue into a pastry bag.
- Pipe the meringue onto the filled mini pies.
- Prior to serving, preheat the broiler to high and broil the mini-muffin pan until the meringue is evenly toasted, about 2 minutes. Alternatively, use a kitchen blow torch to brown the meringue.
- The Lemon Meringue Pie Bites are best served immediately or refrigerated until ready to serve.
Recipe Video
Notes
These delightful lemon meringue treats are not just visually appealing, but also bursting with flavor! Perfect for a party tray or a sweet finish to dinner!
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 100IUVitamin C: 10mgCalcium: 10mgIron: 0.5mg
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